Roasted Cauliflower Chickpea Tacos
Spicy, salty, roasty, soft, crunchy, and citrusy, these tacos have everything … plus, they’re vegan!
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Plate
Ingredients
- ¼ (60g) cup apple cider vinegar
- 6 tablespoons (91g) fresh lime juice (divided)
- 1 tablespoon agave syrup
- 1 ¼ teaspoon salt (divided)
- 1 large (8-ounce) bag red cabbage slaw
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon olive oil
- 1 large 24-ounce bag (680g) cauliflower florets
- 1 15-oz can (253g) chickpeas (drained and rinsed)
- 6 (258g) “Mission” Protein Plant Powered tortillas
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