Cauliflower and crunchy chickpea tacos

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Tacos, as we probably all know, are a Mexican classic, but it’d be a mistake to talk about how Taco Tuesdays can bring variety and excitement to your weeknight meals without mentioning a few of our favorite fusion recipes to help mix things up! While cumin is a common seasoning in many Mexican dishes, it’s origin is Egyptian and it often appears in North African and Middle Eastern dishes. Our roasted cauliflower and crispy chickpea tacos have all the fresh, bright flavors of Middle Eastern cuisine, but in a taco! Top it with traditional fixings, or try it with some sliced tomatoes, flat-leaf parsley, and our lemon and garlic tahini sauce!

How It's Made


  • 2 teaspoons of chili powder
  • 1 teaspoon of cumin
  • 1 clove of garlic, minced
  • 1 teaspoon of
  • 1 tablespoon of lime juice
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of water
  • 1 cup of chickpeas, rinsed and drained
  • 1 small head of cauliflower, cut into florets


  • Corn tortillas
  • 1 cup of red cabbage, minced
  • 1/2 cup of
  • 2 ripe avocados
  • ¼ cup of fresh cilantro
  • 1 tablespoon of lime juice
  • Sea salt and ground pepper


  1. Preheat the oven to 400°F. 
  2. In a large bowl, mix the spices, garlic, salt, lime juice, olive oil and water.
  3. Add the chickpeas and cauliflower florets and mix to coat them. 
  4. Spread the mixture onto a baking sheet covered with parchment paper. Cook for 30 minutes, stirring once halfway through. 
  5. In the bowl of a food processor, add the cashews, avocados, cilantro and lime juice and mix until smooth and creamy. Season with salt and pepper. 
  6. Once the chickpeas and cauliflower are roasted, set them aside. Heat the tortillas in a hot pan for several seconds each and top with red cabbage, corn, roasted chickpeas and cauliflower, and drizzle generously with the creamy avocado sauce.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.