Roasted Cauliflower and Chickpea Tacos (Vegan) | Foodtalk

Ingredients

• 1 small head cauliflower, chopped into bite-sized pieces
• 1 15.5-oz can chickpeas, drained and rinsed
• Extra virgin olive oil
• Salt and freshly cracked black pepper
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• 12 corn or flour tortillas
• Sliced avocado or guacamole
• Pico de gallo or salsa
• Fresh cilantro, leaves separated from large stems
• Lime wedges
• Hot sauce