Meat is good, but sometimes it’s fun to see what we can create without bringing chicken into the equation. This thought process has allowed me to discover that sometimes subbing out meat is actually the easier way to go with a recipe—this taco recipe is the perfect example.
Everyone loves tacos, am I right? So what better dish to spice things up with a plant-based option? This particular meatless taco treasure was inspired by the Oh My Veggies blog. The original version had a creamy slaw, but since I’m not about that life, I opted to dial things down a bit and create the below. See what you think of these Vegan BBQ Tacos with Cauliflower and Chickpeas!
If you’re into slaw, check out the original recipe here.
Ingredients
- 1 head cauliflower
- 1 ¼ Cup chickpeas
- Corn tortillas
- Lettuce or summer garden blend
- Salsa
BBQ Rub:
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1 tsp. chili powder
- 1 tsp. brown sugar
- ½ tsp. smoked paprika
- ¼ tsp. black pepper
Instructions
Preheat oven to 375 degrees.
Add all BBQ rub ingredients together in a small bowl.
Separate the cauliflower into florets. Chop into bite size pieces—think what you would do for bite size chicken.
Place the cauliflower and chickpeas (rinsed) on a large cookie sheet. Drizzle with olive oil and then sprinkle the prepared BBQ rub. Toss the cauliflower and chickpeas to make sure they are all coated with the rub. Bake for about 25 minutes, flipping the cauliflower and chickpeas halfway through.
While the cauliflower and chickpeas are cooking, prepare your tortillas. Warm up the corn tortillas on the stove top in a large pan.
Place the meatless taco mixture of cauliflower and chickpeas into the tortillas, top with salsa and garden blend of lettuce. Enjoy!
You seriously won’t even miss chicken when eating these babies. I bet you’ll even enjoy the ease of preparing the cauliflower!
Be sure to snap pics when making the dish and tag @BestLaminate and @GFreeLaura! We love seeing the finished product on the other side of the screen!
| Vegan BBQ Tacos with Cauliflower and Chickpeas | Print |
- 1 head cauliflower
- 1 ¼ Cup chickpeas
- Corn tortillas
- Lettuce or summer garden blend
- Salsa
- BBQ Rub:
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1 tsp. chili powder
- 1 tsp. brown sugar
- ½ tsp. smoked paprika
- ¼ tsp. black pepper
- Preheat oven to 375 degrees.
- Add all BBQ rub ingredients together in a small bowl.
- Separate the cauliflower into florets. Chop into bite size pieces—think what you would do for bite size chicken.
- Place the cauliflower and chickpeas (rinsed) on a large cookie sheet. Drizzle with olive oil and then sprinkle the prepared BBQ rub. Toss the cauliflower and chickpeas to make sure they are all coated with the rub. Bake for about 25 minutes, flipping the cauliflower and chickpeas halfway through.
- While the cauliflower and chickpeas are cooking, prepare your tortillas. Warm up the corn tortillas on the stove top in a large pan.
- Place the meatless taco mixture of cauliflower and chickpeas into the tortillas, top with salsa and garden blend of lettuce. Enjoy!
Want more recipes like this? Try these:
- 4-Ingredient Gluten-Free, Vegan Snickerdoodle Cookies
- Kale and Chickpea Spaghetti Squash
- Cherry and Oat Energy Bites
The post Vegan BBQ Tacos with Cauliflower and Chickpeas appeared first on Passion for Home - Bestlaminate Blog.
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