Cauliflower Chickpea Chimichurri Tacos

Recipe adapted from Two Peas and Their Pod.

Ingredients:

Cauliflower:

• 1 1/2 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 TBSP olive oil
• 1 large head cauliflower, washed and cut into bite-size florets
• Kosher salt and black pepper, to taste

Chickpeas:

• 1 1/2 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 TBSP olive oil
• 1 15 oz. can chickpeas, drained, rinsed, and dried
• Kosher salt and black pepper, to taste

Chimichurri Sauce:

• Zest of 1 lemon
• 2 TBSP fresh lemon juice
• 3 garlic cloves peeled
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. dried crushed red pepper
• 1/2 c. fresh basil packed
• 1 c. fresh cilantro packed
• 1 c. fresh parsley packed
• 1/2 c. olive oil

Serve: tortillas filed with cauliflower and chickpeas, topped with chimichurri sauce, pickled onions, and guacamole.

Directions:

1. Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper or foil and set aside.
2. Cauliflower: In a small bowl, stir together chili powder, cumin, smoked paprika, garlic powder, and onion powder. Place the cauliflower on a baking sheet and drizzle with olive oil. Toss until well coated. Roast for 25 to 30 minutes or until cauliflower is tender. Remove from the oven.
3. Chickpeas: In a small bowl, stir together chili powder, cumin, smoked paprika, garlic powder, and onion powder. Place the chickpeas on a baking sheet and drizzle with olive oil. Toss until well coated. Roast for 25 to 30 minutes or until chickpeas are crispy. Remove from the oven.
4. Chimichurri Sauce: Combine lemon zest through parsley in a food processor and puree until ingredients are combined and fairly well pureed. Leave just a bit of texture. Transfer to a bowl and add olive oil. Stir until well combined. If too thick, add a bit more olive oil or lemon juice, to taste.
5. Assemble Tacos: top a tortilla with roasted cauliflower, chickpeas, chimichurri sauce, pickled onions, and guacamole.

Cauliflower Chickpea Chimichurri Tacos: