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Roasted Cauliflower and Chickpea Tacos with Lime Crema

Ingredients (18)

  • 12 ounces cauliflower
  • 1 jalapeño pepper
  • 1 red onion
  • 1 lime
  • 1 avocado
  • 1 cup canned chickpeas, also known as garbanzo beans
  • 1 packet spice mix
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1 tablespoon olive oil
  • Kosher salt
  • Black pepper
  • 1 packet Sugar in the Raw
  • 1/2 cup red wine vinegar
  • 1 container nonfat Greek yogurt
  • 6 corn tortillas
  • 1/2 cup shredded red cabbage
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Roasted Cauliflower and Chickpea Tacos with Lime Crema

Pickling originated as a preservation method—keeping fresh produce or even meat in an acidic solution with sugar and salt. Here, we’ve used a quick-pickling method to give the red onion a tangy bite in a short amount of time. It adds both crunch and tart flavor to cut through the many layers of creamy and spicy taco toppings.

Instructions

  1. 1Heat oven to 425°F. Rinse cauliflower and break into 1/2-inch florets. Rinse jalapeño and thinly slice. Peel onion, halve, and thinly slice 1/2, reserving remainder for another use. Halve lime. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh and discard skin. Cut into 1/2-inch pieces and squeeze over juice of 1/2 lime. Drain chickpeas and rinse.
  2. 2On a baking sheet, toss cauliflower and chickpeas with spice mix, cumin, chili powder, oregano, olive oil, salt, and pepper. Arrange in a single layer and roast until cauliflower is tender and chickpeas are crisp, 18 to 20 minutes.
  3. 3While cauliflower and chickpeas roast, in a medium bowl, whisk together Sugar in the Raw, red wine vinegar, and a pinch of salt. Add sliced onion, being sure it’s submerged, and set aside at room temperature to pickle for 10 to 15 minutes.
  4. 4While onion pickles, add juice of remaining 1/2 lime to container with yogurt. Stir to combine. Taste and add salt and pepper as needed. Set aside.
  5. 5Stack tortillas, wrap in foil, and place in oven to warm for 5 to 10 minutes.
  6. 6Drain onion and discard pickling liquid. Divide roasted cauliflower and chickpeas evenly among tortillas on 2 plates and top with shredded red cabbage, sliced jalapeño, pickled onion, and chopped avocado. Drizzle with crema and serve.
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