Start by preheating your oven to 425°F (220°C). This high temperature will help achieve that perfect roasted flavor and texture.
In a large mixing bowl, combine the chili powder, ground cumin, garlic powder, onion powder, sea salt, olive oil, fresh lime juice, and water. Add the cauliflower florets and chickpeas to the bowl, tossing everything together until the veggies are well coated in the spice mixture.
Spread the cauliflower and chickpea mixture evenly on a large baking sheet. Make sure they’re in a single layer to ensure even roasting. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the cauliflower is tender and slightly crispy, stirring halfway through for even cooking.
While the veggies are roasting, warm the corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds on each side or wrap them in foil and place them in the oven for a few minutes until heated through.
Once the roasted cauliflower and chickpeas are ready, it’s time to assemble your tacos! Place a generous scoop of the roasted mixture onto each tortilla. Top with finely chopped red cabbage, slices of jalapeño, diced avocado, and a sprinkle of chopped cilantro.
In a separate bowl, mix together the plain Greek yogurt or sour cream with fresh lime juice, chopped cilantro, and a pinch of salt and pepper. This creamy topping will add a delicious tang to your tacos.
Drizzle the creamy topping over the assembled tacos and serve immediately. Enjoy your Roasted Cauliflower Chickpea Tacos with your favorite side dishes or on their own!
