Sheet Pan Cauliflower Tacos
This flavorful cauliflower and chickpea taco filling cooks on a sheet pan for easy clean-up. It’s a a meatless and healthier way to enjoy a taco meal.
One of my favorite taco fillings is actually cauliflower. I tasted cauliflower tacos a few years ago during a weekend trip with close friends. We rented a house and cooked meals together. One night was taco night. One of my friends offered to make a cauliflower filling and it was life changing. Even though there was a meat option as well, it was the cauliflower one that quickly disappeared because everyone loved it so much.
While making my sheet pan chicken fajitas recently, I got the idea to make the cauliflower tacos on a sheet pan instead of on the stove. To be clear, the tacos are not baked as shown.
Instead, the cauliflower and chickpea filling is cooked on the sheet pan. The tortillas are heated up separately to prevent them from getting soggy.
And when everything is ready, you assemble the tacos!
Making the cauliflower filling on the sheet pan is a lot easier, for many reasons:.
- I can make more! I can make a lot more filling on a giant sheet pan than I can make in my skillet. So the sheet pan is great if you are feeding a large group.
- Easy clean-up. I lined the sheet pan with foil and when I’m done cooking, I toss the foil and I barely have to scrub the sheet pan.
- No hovering over the stove. I can prepare all my taco toppings while the filling cooks. Normally when I prepare this on the stove top, I have to be watching over it and constantly stirring.
- Finally, cauliflower tastes so much better roasted!
Sheet Pan Cauliflower Tacos
- 1 large head of cauliflower, cut into bite-sized florets
- 1 (15 oz) can garbanzo beans/chickpeas, drained and patted dry with a paper towel
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- fresh cilantro (optional, for topping)
- 1 lime, cut into thin wedges (optional, for topping)
- 1 avocado, thinly sliced (optional, for topping)
- cotija cheese (optional, for topping)
- shredded red cabbage (optional, for topping)
- 1 red bell pepper, diced (optional, for topping)
- avocado cream sauce (optional)
- Preheat oven to 400°F. Line a large baking sheet with foil (I used a half-sheet pan).
- In a small bowl, add chili powder, cumin, garlic powder, paprika, salt, pepper. Whisk together until evenly mixed.
- In a large bowl, add cauliflower. Drizzle with olive oil. Mix cauliflower until it is evenly coated in oil. Sprinkle the seasoning over cauliflower and mix until cauliflower is evenly coated in the seasoning. Add in chickpeas and give them a quick mix in the seasoning (they don't need to be as thoroughly coated; because of their small surface area they will get salty quickly if overseasoned).
- Pour cauliflower chickpea filling onto foil lined sheet pan. Spread out the cauliflower and chickpeas so there is only a single layer of ingredients. Place sheet pan into oven and cook for about 25-30 minutes, until cauliflower is soft.
- To warm up your tortillas, you have several options. You can wrap a stack of them in foil and add them to the oven about 5 minutes before your cauliflower filling is cooked. You can also lay them out on another sheet pan and cook for about 4-5 minutes in the oven. This should soften the tortillas and give them a little bit of color (as seen in prep photo above). To add even more color to your tortillas (which is what you see for the final assembled tacos in the photos), you can heat them over an open flame. I heat mine directly on my gas stove burner (heating each tortilla individually over medium heat, just a few seconds on each side).
- When taco filling is ready, assemble tacos with a few spoonfuls of filling and your choice of toppings. I added avocado slices, a little bit of bell pepper, red cabbage, cotija cheese, lime juice and cilantro.
All images and content are © Kirbie's Cravings.
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