Are you ready to tantalize your taste buds with a burst of flavor? Dive into the vibrant world of Mexican cuisine with these Roasted Cauliflower and Chickpea Tacos topped with a zesty Pineapple Salsa! This delightful dish not only brings a colorful array of ingredients to your plate but also packs a nutritious punch that will leave you craving more. Perfect for a quick weeknight dinner or a weekend gathering, these tacos are sure to impress your family and friends. Get ready to elevate your taco game and discover the secret to a deliciously satisfying meal that’s both hearty and healthy!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup pineapple, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, combine cauliflower florets and drained chickpeas. Drizzle with olive oil, then sprinkle cumin, paprika, salt, and pepper. Toss thoroughly to ensure even coating of spices.
- Spread the seasoned cauliflower and chickpeas in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and crispy edges.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until cauliflower is golden brown and edges are crispy.
- While vegetables are roasting, prepare the pineapple salsa. In a medium bowl, combine diced pineapple, finely chopped red onion, and chopped cilantro. Squeeze fresh lime juice over the mixture and gently toss to combine.
- Warm corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap in foil and heat in the oven for 5 minutes.
- To assemble tacos, place roasted cauliflower and chickpeas in warm tortillas. Top generously with fresh pineapple salsa.
- Serve immediately, with extra lime wedges and additional cilantro for garnish if desired.
Tips
- Choose the Right Cauliflower: Look for a fresh head of cauliflower with tightly packed florets and vibrant green leaves. This ensures maximum flavor and texture in your tacos.
- Don’t Skip the Roasting: Roasting the cauliflower and chickpeas at high heat is key to achieving that perfect golden-brown color and crispy edges. Make sure to spread them out evenly on the baking sheet for optimal roasting.
- Customize Your Salsa: Feel free to add other ingredients to your pineapple salsa, such as diced jalapeños for a spicy kick, or avocado for creaminess. The possibilities are endless!
- Warm Your Tortillas: Warming the corn tortillas enhances their flavor and makes them more pliable. You can also grill them for a smoky taste!
- Garnish for Extra Flavor: Don’t hold back on the garnishes! Extra lime wedges and fresh cilantro not only add a pop of color but also elevate the overall flavor of your tacos.
- Meal Prep: This recipe is perfect for meal prep! Roast a larger batch of cauliflower and chickpeas, and store them in the fridge to assemble quick tacos throughout the week.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 40g
Protein: 10g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
