Roasted Chickpea Cauliflower Tacos with Garlicky Walnuts + Yogurt | Natalie Cooks

Ingredients

• 2 (15 oz) cans chickpeas
• 1 head cauliflower, cut into very small florets ( about 2 lbs, about 4 cups florets)
• 3 tbsp olive oil, divided
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp garlic powder
• ½ tsp red pepper flakes, optional
• 1 tsp kosher salt, divided
• ½ cup plain whole milk yogurt
• ⅓ cup chopped parsley or cilantro
• 8 small corn or flour tortillas
• 1 lemon, cut into wedges
• 3 tbsp olive oil
• ½ cup chopped walnuts
• ½ tsp garlic powder
• ¼ tsp kosher salt
• *You can also just toast the walnuts in the oven, but toasting them in olive oil with salt and garlic is next level!