Chili-roasted cauliflower and chickpea tacos topped with refreshing mango salsa make for the ultimate vegan, hand-held delight! These tacos are just as nutritious as they are flavorful.

Course: Entree, Vegan
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10 tacos
Calories: 305kcal


  • 45 cups chopped cauliflower from 1 medium head of cauliflower
  • 1 15-oz. can cup chickpeas, rinsed and drained
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. chili powder
  • 1 tsp. smoked paprika
  • ½ tsp. cumin
  • Zest of 1 lime
  • Sea salt and black pepper to taste
  • ***Mango Salsa***
  • 1 mango peeled and diced
  • 1 small jalapeño seeded and finely chopped
  • ½ red bell pepper diced
  • Juice of 1 lime
  • ¼ cup fresh chopped cilantro
  • Sea salt and black pepper to taste
  • 10 corn or flour tortillas warmed
  • Greek yogurt or sour cream for serving if desired


  • Preheat oven to 425 degrees F and line two rimmed baking sheets with foil.
  • Combine cauliflower and chickpeas in a large bowl. In a smaller bowl, combine olive oil, chili powder, smoked paprika, cumin, lime zest, salt and pepper. Whisk to combine. Pour over cauliflower and chickpeas and toss to coat.
  • Spread mixture evenly onto baking sheets (try to avoid crowding) and roast for 25 to 30 minutes, tossing once halfway through.
  • In the meantime, prepare salsa by combining all ingredients in a large bowl. Set aside.
  • Fill each tortilla with cauliflower and chickpea mixture; top with mango salsa and additional garnishes of choice.


Serving: 2g | Calories: 305kcal | Carbohydrates: 39g | Protein: 7g | Fat: 14g | Saturated Fat: 1.5g | Sodium: 280mg | Fiber: 8.5g | Sugar: 11g