Roasted Cauliflower and Chickpea Tacos with Avocado Crema

Ingredients

• 1 head Cauliflower
• 1 can (15 oz) Chickpeas
• 2 tbsp Olive oil
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Garlic powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 Avocado
• 2 tbsp Lime juice
• 1/4 cup Dairy-free sour cream
• 8 Corn tortillas
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Cut the 1 head Cauliflower into bite-sized florets. Drain and rinse the 1 can (about 425 g) Chickpeas.
3. 3In a large bowl, combine the cauliflower florets and the chickpeas. Add the 2 tbsp Olive oil, 1 tbsp Chili powder, 1 tsp Cumin, 1/2 tsp Garlic powder, 1/2 tsp Salt, and 1/4 tsp Black pepper. Toss everything together until the cauliflower and chickpeas are evenly coated.
4. 4Spread the coated cauliflower and chickpeas in a single layer on a baking sheet. Roast for 25-30 minutes, or until the cauliflower is tender when pierced with a fork and has slightly browned edges.
5. 5While the cauliflower and chickpeas are roasting, prepare the avocado crema. Cut the 2 Avocados in half, remove the pits, and scoop the flesh into a blender. Add the 2 tbsp Lime juice and the 1/4 cup Dairy-free sour cream to the blender. Add a splash of water (about 1-2 tablespoons) to help it blend. Blend until the mixture is completely smooth and creamy.
6. 6Once the cauliflower and chickpeas are roasted, warm the 8 Corn tortillas according to their package directions or by heating them briefly in a dry skillet over medium heat until pliable.
7. 7Assemble the tacos. Fill each of the 8 Corn tortillas with the roasted cauliflower and chickpeas. Top generously with the avocado crema and sprinkle with the 1/4 cup Cilantro. Serve immediately.

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