Roast Cauliflower and Chickpea Tacos with Mango Salsa and Avocado Crema
Taco Tuesday? With these bright, summery, delicious tacos, I’m all for changing the moniker to Taco Today—any day! Packed with plant-powered goodness and simply fun to make and share, these chickpea and cauliflower tacos are deliciously satisfying. Generously topped with sweet-tangy mango salsa and drizzled with avocado crema, they truly have it all. Don't be fooled by the amount of prep--much can be done ahead and all comes together easily.
Have you noticed how sometimes the things that give off the most fun, carefree vibes are actually kind of a hassle? Like, organizing a family day at a water park, for example? That’s hardly a straight-up comparison, but for me, tacos felt a little like that, for a long time. The idea of them was so relaxed, so mouthwatering, so fun! Each explosively flavorful, colorful packet of comfort a handheld fiesta!
Reality, though. Sometimes it bites, even when it comes to the tempting things you want to bite into. There are all the components to prep, because each contribution to the whole is sooo much better homemade. Then there are all the serving dishes from the serve-yourself ease. Everything piling up on countertops, just hanging out in a taunting preview of dishwashing to come.
Then there was the kicker—F wasn’t even that big of a fan. So it was that tacos got relegated to the shadowy realm of forgotten foods for years. Until. F and I started making our own flour tortillas, and they were easy! Quick! Fun! Tasty, too, of course. Everyone loved them! And, huge bonus, free from the myriad of unprounceable items in typical nutrition labels. Tacos were a natural next step, and I revived an old chickpea favorite, adding cauliflower to the roasting pan.
Sunshiny, beckoning mango salsa is a perfect complement to the hearty-not-heavy roasted mixture; the avocado crema, made with lime, cilantro and smooth silken tofu for extra lightness and protein power completes the package. Ultimately, this dish fairly low fuss to prepare, and it tastes like the works!
Prepping these Chickpa and Cauliflower Vegan Tacos
Don’t be fooled by the amount of prep. Everything comes together quickly, and most can be done in advance!
Flour tortillas: Homemade is optional, but highly recommended when you can. Our go-to is this recipe from Texanerin. That said, sometimes homemade is not possible, so go with your favorite brand and no guilt.
Mango Salsa: The salsa is perfect for intuitive preparation. No need to be exacting, just cut up the relative quantities or tailor to taste. Make it a day or two before, if it helps!
Avocado crema: For sheer color, I like to make this fairly close to serving, but it’s such a quick blitz in the blender it’s no trouble. And we’re not looking at guacamole here, either—it’s more of a Green Goddess dressing, so you really can make ahead and store in an airtight container for a few days if you want to.
In our no-taco zone, I lost touch with the buoying reward of inviting folks to help themselves to an edible, fresh rainbow of a spread. It’s simple, and it conveys the love and warmth humbly—no big show-stopping presentation, but more of a “we’re all here together, let’s eat” style. It’s colorful and casual, and it brings us together, and that is spec-taco-ular.
Roast Cauliflower and Chickpea Tacos with Mango Salsa and Avocado Crema
Packed with plant-powered goodness, deliciously satisfying, and simply fun to make and share, these tacos have it all. Don't be fooled by the amount of prep--much can be done ahead and all comes together easily.
Ingredients
- 1 small head cauliflower, cut into bite sized florets
- 1 Tablespoon taco seasoning (See note to make your own with chili powder, cumin, garlic powder, onion powder, and sea salt)
- Cooking spray
- 1 15-ounce can chickpeas, drained and rinsed
- 8 -10 flour tortillas, homemade or storebought
- 1 to 2 large mangos, peeled and diced
- 1 medium red bell pepper, diced
- ⅓ Cup finely chopped red onion
- ¼ Cup chopped fresh cilantro
- Juice of 1 lime (about 2 tablespoons)
- Salt to taste
- 1 Cup silken tofu
- 1 small avocado, pitted
- Juice of half a lime
- 2 Tablespoons chopped cilantro
- Sea salt to taste
Instructions
- Preheat the oven to 400F. Lay the cauliflower florets on a baking tray and coat lightly with cooking spray. Sprinkle the seasoning over the tray and stir to spread evenly over the cauliflower. Roast for 40 minutes, stirring occasionally and adding the chickpeas to the tray, stirring to mix, after 15-20 minutes.
- While the cauliflower is roasting, prepare the salsa and the crema and set aside.
- For the salsa: Combine all ingredients through lime juice in a bowl. Season with salt to taste.
- For the crema: Add the silken tofu, avocado meat, and lime juice to a blender. Blend until smooth and creamy, adding water if desired. Pulse in cilantro, and season with sea salt to taste.
- Lightly warm the tortillas just before serving. Divide the cauliflower mixture among the tortillas, top with salsa, and drizzle with crema.
Notes
To make your own taco seasoning, combine 1 T chili powder, 1 teaspoon cumin, and a good shake each of garlic powder and onion powder; add sea salt to taste.