Cauliflower, Carrot & Chickpea Tacos

Makes 9 - 12 Tacos
This taco recipe is chock full of roasted cauliflower, carrots, and chickpeas and topped with a luscious avocado whip to create a delicious vegetarian version.
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  • 1 head of cauliflower, cut into florets
  • 2 large carrots, peeled, cut into ¼” (6mm) coins
  • 1 15-ounce (425g) can of chickpeas, drained and rinsed
  • 2 tablespoons (30ml) olive oil
  • 3 tablespoons (45ml) of taco seasoning
  • 1 teaspoon (5ml) sea salt
  • Flour or corn tortillas, soft
  • 1 recipe for Avocado Lime Crema


  • red cabbage, shredded
  • lime wedges
  • cilantro
  • fresh jalapeños, sliced and seeded


Preheat the oven to 400°F/200°C.

Add prepared cauliflower, carrots, and chickpeas to a large mixing bowl. Sprinkle with the taco seasoning and toss to cover. Drizzle with 2 tablespoons (30ml) of olive oil and place on a greased baking sheet. Roast for 30 minutes, tossing gently after 15 minutes. Cauliflower should be fork tender when done.

While the cauliflower, carrots, and chickpeas are roasting, prepare the Avocado Lime Crema, cover and refrigerate until ready to use.

Bake soft tortillas at 350°F/180°C on a baking sheet for 5-8 minutes until warm.

Build a taco by placing a tortilla on a plate. Add the roasted cauliflower, carrot, and chickpea mixture, red cabbage, jalapeño slices, and cilantro leaves. Top with a spoonful of Avocado Lime Crema and wedges of fresh lime. Serve immediately.


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