Colorful Cauliflower & Chickpea Tacos

Servings: 4
Products Used: Field Fresh Colored Cauliflower

  • 1 cup Tanimura & Antle broccoflower, chopped into 1-inch pieces
  • 1 cup Tanimura & Antle orange cauliflower, chopped into 1-inch pieces
  • 1 cup Tanimura & Antle purple cauliflower, chopped into 1-inch pieces
  • 1 15 oz can chickpeas, drained, rinsed and dried
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt & pepper to taste
  • 12 – 6” diameter corn tortillas
  • Sliced avocado, sliced red onion, sliced radishes, cilantro leaves and lime wedges, for garnish
For the Spicy Cashew Crema
  • 1 cup raw cashews, soaked for 4 hours, drained
  • 1 small serrano pepper, ribs and seeds removed, diced
  • 1 tsp Apple cider vinegar
  • 2 tablespoons lime juice
  • Salt to taste
  • ¾ cup Water
  1. Preheat oven to 400 degrees. On a large rimmed baking sheet combine the cauliflowers and chickpeas, 2 tablespoons of olive oil, chili powder, cumin, garlic powder, onion powder, a large pinch of salt and pepper. Toss well to evenly coat.
  2. Transfer baking sheet to the oven and roast for 30 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from the oven and squeeze a lime juice over the mixture, set aside.
  3. Meanwhile, add the cashews into a blender with serrano, apple cider vinegar, lime juice, salt and water, until completely smooth. If the mixture is still grainy add up to a ¼ cup of water until smooth. Crema can be stored in a jar in the fridge for up to a week.
  4. Heat a large skillet over medium-high heat. Working in batches, toast tortillas one at a time until warmed through and a nicely browned.
  5. Add cauliflower chickpea mix to each tortilla and generously top with cashew crema.
  6. Garnish with onion, avocado, radishes and cilantro. Serve with a lime wedge.