Chili-Roasted Cauliflower and Chickpea Tacos with Mango Salsa

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Equipment

• Large-rimmed baking sheet

• Mixing bowls

Ingredients

• 3 Tbsp. extra-virgin olive oil

• 1 Tbsp. chili powder

• 1 tsp. smoked paprika

• 1 tsp. ground cumin

• ¾ tsp. kosher salt

• 6 cups cauliflower florets (from 1 medium head of cauliflower)

• 1 (15-oz.) can chickpeas, rinsed and drained

• 8 corn or flour tortillas, warmed

• Optional for serving: a dollop of yogurt or drizzle of your favorite sauce

Mango Salsa

• 1 cup fresh diced mango

• ½ red bell pepper, diced

• ¼ cup finely chopped red onion

• 2 Tbsp. minced fresh jalapeño (seeds and ribs removed) optional

• 3 Tbsp. fresh chopped cilantro

• Juice of 1 lime

• ¼ tsp. kosher salt

Instructions

1. Preheat oven to 425ºF. In a large bowl, combine olive oil, chili powder, smoked paprika, cumin, and salt; mix to combine. Add cauliflower florets and chickpeas and toss to coat in oil and spices. Spread on a large-rimmed baking sheet, avoiding any overlap.

2. Roast for 30 to 35 minutes, tossing once halfway through, until chickpeas are crisp and cauliflower is caramelized.

3. Meanwhile, prepare mango salsa by combining all ingredients in a medium bowl; stir to combine. Let sit at room temperature for at least 15 minutes.

4. Fill each warm tortilla with cauliflower and chickpea mixture, and top with mango salsa. If desired, add a dollop of yogurt or a drizzle of your favorite sauce.