Vegan Chickpea and Vegetable Tacos With Cauliflower

Chickpea and cauliflower vegetarian tacos
Chickpea and cauliflower vegetarian tacos photo by Betty Crocker
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
390 Calories
17g Fat
51g Carbs
14g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 390
% Daily Value*
Total Fat 17g 22%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 587mg 26%
Total Carbohydrate 51g 18%
Dietary Fiber 10g 37%
Protein 14g
Calcium 210mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

From the kitchens of Betty Crocker comes this simple and healthy vegetarian dinner idea for roasted chickpea and cauliflower taco recipe perfect for us vegetarians and vegans. It's not really a traditional vegetarian Mexican meal, but it sure is delicious (and healthy!). Serve it up with a side of Spanish rice, if you'd like, or maybe some homemade refried beans or fresh homemade guacamole. Enjoy!

While this recipe is both vegetarian and vegan (no cheese needed!), be sure to use gluten-free corn tortillas or another kind of gluten-free wrap if you need this recipe to be gluten-free.

Too healthy? Not healthy enough? Scroll down for a variety of meatless taco ideas to try.


  • 2 pounds cauliflower (1 medium head, separated into florets)
  • 2 tbsp. olive oil
  • 1/2 tsp. salt
  • 1 can (15 oz.) chickpeas (drained and rinsed)
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground oregano
  • 2 cups fresh cilantro leaves
  • 1/3 cup pepitas
  • 1 very small clove garlic (cut in half)
  • 2 tbsp. chopped jalapeño chiles
  • 2 tbsp. fresh lime juice
  • 1/2 tsp. salt
  • 1/4 cup olive oil
  • 8 gluten-free white corn tortillas (heated as directed on package)
  • Optional: 1/4 cup fresh cilantro (for garnish)

Steps to Make It

  1. Pre-heat oven to 425 F.

  2. Place cauliflower florets in a large bowl. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Stir until evenly coated.

  3. Arrange the cauliflower on a large cookie sheet. Bake 15 minutes then remove from the oven and stir. Bake 15 to 20 minutes longer or until cauliflower is tender and browned.

  4. Next, prepare the roasted chickpeas. In a small bowl, combine the chickpeas with olive oil, salt, chili powder, cumin, and oregano, tossing gently to coat evenly. Spread the chickpeas in a single layer on a 15x10x1-inch pan. Bake 15 minutes, then remove from the oven and stir. Bake 10 to 15 minutes longer or until chick peas are slightly browned and crispy.

  5. Next, prepare the cilantro pepita pesto. In a food processor or blender, place the cilantro, peptias, garlic, jalapeño peppers, lime juice, and salt. Cover and process using quick on-and-off motions. With a food processor or blender running, slowly drizzle in 1/4 cup oil through the feed tube, stopping halfway through to stir the mixture with a spatula. Remove pesto and place in a small bowl.

  6. To assemble the tacos, spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chickpeas. Garnish with fresh cilantro, if desired. Serve with remaining chickpeas.