Roasted Cauliflower & Chickpea Tacos with Avocado Lime Cream

By Lindsay Oliver

Holy Guacamole!  I can’t even begin to describe how amazing these tacos are.  Did I also mention they’re gluten free and vegan?!  They’re also packed with protein from the chickpeas.

I went the lettuce wrap route and loved them.  You can do corn taco shells if you need to and you can still have them gluten free, but that’s extra calories and those shells are heavily processed.  But I know some kids might only eat these if they can have their crunchy hard shells.

Let me also just tell you, this avocado lime cream is heaven.  I want to put it on everything.  Might even get a little crazy and put some on my salad tonight, who knows.  It’s crazy addicting.

As Wayne talks about, it’s important to have good, healthy fats in our diets.  Avocados are full of healthy fat.  You’re body not only needs healthy fats to survive, but they also help you feel full and stay full.  Nobody can survive on a diet where they feel like they’re starving all the time.  So douse your tacos with this greatness and enjoy!


Recipe for Cauliflower Tacos

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 (15 oz.) can of chickpeas, drained and rinsed
  • 1 small head cauliflower, washed and cut into bite-size florets
  • Romain lettuce for taco shells
  • Cilantro

Recipe for Avocado Lime Cream

  • 2 ripe avocados
  • juice of 1 lime
  • 3 tablespoons of avocado oil or EVOO
  • 2 tablespoons finely chopped red onion or shallots
  • 1/2 teaspoon sea salt
  • freshly ground pepper to taste


Preheat your oven to 400 degrees.  In a big bowl, ideally with a lid, mix up your dry ingredients: chili powder, cumin, garlic powder, onion powder, and sea salt.  Then add in your lime juice, oil, and water.  Pour in your cauliflower and chickpeas.  You can mix it up by hand, but the best way is if you have a lid, put it on and shake it up.  I recommend listening to Shakira to get you in the mood for these tacos and to give you a beat to shake to.  Spread the mixture out on a greased baking sheet and pop these bad boys in the oven for about 35 minutes, stirring occasionally.  You want the chickpeas slightly crispy and the cauliflower tender.

Now let’s make our avocado lime cream.  You can do this the easy way where it comes out smooth, or you can do this the hard way where you can have it chunky.  I went the chunky route myself and have no regrets.  Cut your avocados in half and spoon out that green goodness.  If you’re going the chunky route, it made it easier to cut up my avocados into pieces and then I used a fork to smash them.  Then mix in everything but the onions.  I just used a fork for all of this, but if you want it smoother, use a food processor to mix everything up or use your immersion blender in the bowl.  Then stir in your onions.  Boom.  Done.

Once your cauliflower and chickpeas are done, place a couple spoonfuls on a piece of lettuce, top off with a couple spoonfuls of your avocado lime cream, and sprinkle on some chopped cilantro.  Feel free to add in any other goodies.  I went a little loco and threw on some diced jalapenos.  You can throw on a little salsa too if that tickles your fancy, but I don’t think these tacos need it.  Now you can enjoy Taco Tuesday with tacos that are good for you!