Sheet Pan Cauliflower Tacos

This flavorful cauliflower and chickpea taco filling cooks on a sheet pan for easy clean-up. It’s a meatless and healthier way to enjoy a taco meal.
overhead photo of Sheet Pan Cauliflower Tacos

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.
close-up photo of Sheet Pan Cauliflower Tacos
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.
photo collage of chickpeas and cauliflower
Instead, the cauliflower and chickpea filling is cooked on the sheet pan. The tortillas are heated up separately to prevent them from getting soggy.
photo collage of tortillas and roasted chickpeas and cauliflower

And when everything is ready, you assemble the tacos!
close-up overhead photo of one Cauliflower Taco

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!

overhead photo of cauliflower tacos on a sheet pan

Sheet Pan Cauliflower Tacos

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Dishes
Cuisine: American
Servings: 4
A meatless cauliflower and chickpea taco filling that is cooked on a sheet pan for easy clean-up.


  • 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

Optional Toppings

  • fresh cilantro
  • 1 lime cut into thin wedges 
  • 1 avocado thinly sliced
  • cotija cheese
  • shredded red cabbage
  • 1 red bell pepper diced
  • avocado cream sauce (see note for recipe link)


  1. Preheat oven to 400°F. Line a large baking sheet with foil (I used a half-sheet pan).
  2. In a small bowl, add chili powder, cumin, garlic powder, paprika, salt, pepper. Whisk together until evenly mixed.
  3. 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).
  4. 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.
  5. 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).
  6. 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.


  • Click here for my Avocado Cream Sauce recipe.
  • Nutrition estimate does not include the optional toppings or tortillas.
Nutrition Facts
Sheet Pan Cauliflower Tacos
Amount Per Serving (0.25 of recipe)
Calories 300 Calories from Fat 127
% Daily Value*
Fat 14.1g22%
Saturated Fat 2.1g13%
Polyunsaturated Fat 2.4g
Monounsaturated Fat 8.2g
Sodium 619.4mg27%
Carbohydrates 36.6g12%
Fiber 11.7g49%
Sugar 8.4g9%
Protein 12g24%
Vitamin A 100IU2%
Vitamin C 139.4mg169%
Calcium 100mg10%
Iron 2.7mg15%
Net Carbs 25g50%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Sheet Pan Cauliflower Chickpea Tacos

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