3 c. cauliflower florets, chopped into bite sized pieces
1 can chickpeas, drained, rinsed, and patted dry
2 c. tomatoes, chopped
1/2 c. red onion, finely chopped
1/2 c. cilantro, chopped
juice of one lime
tortillas (whatever your preference)
loose leaf lettuce (sliced into ribbons)
avocado (This would have been a tasty addition had my avocado not been a few minutes too ripe. Funny how quickly it goes from not ripe to you blew it.)
shredded cheese (Totally optional…really doesn’t need it at all. But, if you are going to use it, try this brand:)
Preheat oven to 400 degrees. Place cauliflower and chickpeas on baking sheet. Drizzle (don’t skimp, but don’t drown it either) with olive oil. Season with chili powder, cumin, paprika, cayenne (easy does it unless you like it smokin’ hot), and sea salt. Play with it a bit using your hands to make sure all sides are well coated. Your hands will be messy after this. But it’ll be okay. I bet you have a sink nearby.
Bake for about 30 minutes (chickpeas should be crunchy, but the cauliflower should not be).
While all of that is going on, prepare pico by throwing (gently) tomatoes, onion, and cilantro in a small bowl. Squeeze a lime over the top. Sprinkle with a bit of sea salt. Stir to combine and then refrigerate. You could do this ahead of time.
Once cauliflower and chickpeas are cooked to perfection, start assembling tacos. You know the drill. Warm stuff on the bottom. Then cheese if you are using it. (I believe cheese should go next to the warm stuff to make it all melty.) Next up, lettuce. Then, spoon a healthy amount of pico on top. And avocado if you have it.