4 Servings 35 min Cook
2 Tsp Chili Powder
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
1 Tsp, ground Cumin
4 Tsp Sea Salt
1 Tbsp Lime Juice
1 Tbsp Olive Oil
1 Tbsp Water
15 Oz Garbanzo Beans Chickpeas Drained And Rinsed
1 Head small (4" dia.) Cauliflower
1 Oz Live! Soy Yogurt
0 Cup Lime Juice
1 Cup Fresh Cilantro
4 Tortilla (approx 7-8" dia) Tortillas
1 Cup, shredded Red Cabbage
1 Pepper Jalapeno Peppers
1 Fruit, without skin and seed Avocados
Preheat oven to 400 degrees F.
In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water.
Stir in chickpeas and cauliflower florets.
Place seasoned chickpeas and cauliflower on a greased baking sheet.
Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender.
Remove from oven and set aside.
To make the lime crema, place the soy yogurt in a small bowl.
Add 1/8 cup fresh lime juice and 1/4 cup chopped cilantro.
Season with salt and pepper, to taste.
Take a corn tortilla and place roasted cauliflower and chickpeas on top.
Top with red cabbage, jalapeño slices, diced avocado, and chopped cilantro.
Drizzle lime crema over the tacos and serve!