- 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
- 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)
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.
- Click here for my Avocado Cream Sauce recipe.
- Nutrition estimate does not include the optional toppings or tortillas.
Sheet Pan Cauliflower Tacos
Amount Per Serving (0.25 of recipe)
Calories 300 Calories from Fat 127
% Daily Value*
Saturated Fat 2.1g13%
Polyunsaturated Fat 2.4g
Monounsaturated Fat 8.2g
Vitamin A 100IU2%
Vitamin C 139.4mg169%
Net Carbs 25g50%
* Percent Daily Values are based on a 2000 calorie diet.