ROASTED CAULIFLOWER & CHICKPEA TACOS

Roasted Cauliflower & Chickpea Tacos image

Number Of Ingredients 22

1 head Cauliflower (~ 4 cups, cut into bite sized, or smaller, florets
2 cups Chickpeas (drained)
1/2 cup Cilantro
1/4 cup Grapeseed oil
3 tablespoons Freshly squeezed lime juice
2 teaspoons Chili powder
1 teaspoon Ground cumin
1/2 teaspoon Fine sea salt
1 pinch Cayenne pepper
2 cups Thinly sliced red cabbage
1/2 cup Roughly chopped fresh cilantro leaves
1/2 cup Thinly sliced red pepper
2 tablespoons Extra virgin olive oil
2 tablespoons Freshly squeezed lemon juice
1/4 teaspoon Fine sea salt
1/2 l Ripe medium avocado
1/2 cup Water
1/2 cup Extra virgin olive oil
3 tablespoons Freshly squeezed lime juice
1 tablespoon Freshly squeezed lemon juice
1/8 teaspoon Fine sea salt
1 package Gluten free organic corn taco shells

Steps:

1. Filling: In a large bowl, whisk together grapeseed oil, lime juice, chili powder, cumin, salt and cayenne. Add chickpeas and cauliflower and toss well. Spread evenly over prepared baking sheet. Bake in preheated oven for 18-20 minutes or until golden brown.
2. Slaw: In a large bowl, toss together cabbage, cilantro, red pepper, olive oil, lemon juice and salt. Set aside.
3. Avocado drizzle: In blender, combine avocado, water, oilve oil, lime juice, lemon juice and salt. process until smooth and creamy. (Can be stored in an airtight container in the frig for up to 3 days)
4. Assembly: Spoon chickpea-cauliflower filling into taco shells. Top with slaw and a liberal amount of avocado drizzle. Serve with lime wedges and hot sauce on the side.