Roasted Cauliflower & Chickpeas Tacos with Chipotle Cream Sauce

Roasted Cauliflower and Chickpeas taco with Chipotle Cream Sauce is all we wanted for our weekend taco night. Easy to make this Mexican dish is a clear winner!!

We as family love our tacos, fajitas or wraps for that matter loaded with veggies, chicken and those delicious cream sauces. So for our love for tacos, these Roasted cauliflower and chickpeas taco happened over the weekend as I was in no mood to cook anything elaborate instead wanted something quick yet delicious for our dinner. These colorful tacos not only looked vibrant with different colors but tasted absolutely delicious that A & A couldn’t stop eating.

The market these days is flooded with fresh winter veggies. One my recent visit to farmers market last week made me buy whole loads of fresh vegetables and fruits. They looked so fresh and colorful that I just could not resist, came home loaded with two bags full. There came a fresh & beautiful cauliflower along with chickpeas my personal favorite which went into making these so delicious tacos.

I have always believed that food is essential to life so make it good. And these tacos hit all the right spots with that perfect hint of smokiness from the roasted chickpeas and cauliflower, crunchiness from the purple cabbage and the creaminess from Chipotle Cream Sauce. Well I’m in food heaven right now.

Saturday taco night was a fun night for us. I had set up all the ingredients of the tacos on the dinner table and asked Athena & Arnav to DIY their own taco and they enjoy this so much. Roasted Cauliflower and Chickpeas Tacos are quick and easy to make. You simply start by coating the cauliflower florets and chickpeas in a simple spice rub and roasting in the oven till the chickpeas are crunchy enough and the cauliflower gets tender. As the veggies are roasting knead the dough for your tortillas and let it rest for 15 minutes, chop the purple cabbage thinly and make the Chipotle Cream Sauce for which I have used Chipotle peppers in Adobo Sauce. Now make the tortillas and by the time you are done the veggies get roasted too. Once the cauliflower and chickpeas are roasted you have everything set for that delicious dinner. You can always use store bought tortillas if time does not permit or make your own as I did.

The tacos here are so full of flavor that will make you forget your meat, the chickpeas here give you the protein needed and makes a much satisfying and guilt free meal. The creamy from Chipotle Cream Sauce is so addictive you will want it with everything you eat. So when you are in a mood for non fussy yet delicious dinner go ahead and make these. And these are healthy too as I have used Whole Wheat Tortillas, you can always go ahead and use corn tortillas or your regular tortillas.

Can you believe I made these 2 days in a row, once for Saturday night dinner and again for Sunday lunch which says it all.

So treat yourself tonight these delicious and healthy Roasted Cauliflower and Chickpeas Tacos with Chipotle Cream Sauce and I’m sure you will love these as much as we did!!

“Good food is good mood
and good times”

Sharing the recipe below

Ingredients for the tacos

· 1 small head cauliflower

· 160 grams of chickpeas boiled and drained

· 8 whole wheat tortillas (recipe given below)

· 1 cup finely chopped purple cabbage

· Chopped Cilantro as desired

· 1 jalapeno deseeded and sliced thin

· Chipotle Cream Sauce

Ingredients for Spice Rub

· 1 tsp onion powder

· 1 tsp garlic powder

· 1 tsp chili powder

· 1 tsp ground cumin

· A little over 1 tsp smoked paprika

· 1 tsp salt

· 1 tbsp fresh lime juice

· 2 tbsp olive oil

Ingredients for Chipotle Cream Sauce

· 1 cup sour cream

· 3 cloves of garlic, chopped fine

· 2 tsp greek yogurt

· 1 chipotle pepper in adobo sauce

· 1 tbsp chopped cilantro

· 1 tbsp lime juice

· Salt as per taste

Instructions

· Preheat the oven to 200 degrees C. Wash the cauliflower well and cut into bite sized florets,
boil and drain the chickpeas. You may used canned chickpeas if you may desire.

· Add all the ingredients mentioned under spice rub in a medium bowl and give a good mix. Now add the cauliflower florets and chickpeas to the spice rub and give a good mix till all get coated well. Spread the spice coated chickpeas and cauliflower on a greased baking sheet and roast for 45 – 50 minutes stirring occasionally till the chickpeas are slightly crisp and the cauliflower is tender. Once done remove and set aside.

· To make the Chipotle Cream Sauce, add all the ingredients mentioned under the Cream Sauce in a bowl and whisk well till combined. Check the seasoning and adjust. You may use 2 chipotle peppers if you want your sauce more on a spicy side.

· To assemble the tacos – Take a whole wheat, place some roasted cauliflower and chickpeas on the top. Add some purple cabbage, sliced jalapenos, drizzle some Chipotle Cream Sauce over and top with some chopped cilantro. Serve.

Ingredients for Whole Wheat Tortillas

· 1 cups all purpose flour

· 1.5 cup whole wheat flour

· 1 tsp salt

· 1 tsp baking powder

· 4 tbsp vegetable oil

· Warm water as desired for kneading

Instructions

· In a large bowl, combine all purpose, whole wheat flour, salt & baking powder. Mix well.

· Add the oil and give a good mix, now add water and knead into a dough. Turn it into a floured surface and knead till you get a smooth ball. Cover and let it rest for 10 – 15 minutes.

· Pinch a small ball and one a light floured surface roll out into a thin tortilla. Cook on a heated pan till lightly brown on both sides. Repeat till you use the entire dough.

Thanks so much,