Roasted cauliflower tacos are seasoned with a hint of cumin and packed with chickpeas. The prep for these tacos is mostly for the toppings – which are the best part!! Creamy chipotle mayo adds a little spice, quick-pickled red onions give tang to each bite and, of course, avocado, cheese and cilantro.
Heat oven to 400°F.
Make quick-pickled onions (recipe here). Set aside.
Place cauliflower florets on rimmed baking sheet. Toss with 1 Tbs avocado oil, 1/4 tsp cumin, a few pinches Kosher salt and pepper. Toss to coat. Roast cauliflower for 10 minutes.
Make chipotle-mayo (recipe here). Set aside.
After 10 minutes, add the chickpeas to the cauliflower. Roast for 5 additional minutes.
Assemble tacos. On charred tortillas, smear about 2-3 tsp chipotle mayo, a sprinkle of cheese, and cauliflower/chickpea mixture. Top with diced avocado, quick-pickled onions and cilantro.