Harissa Roasted Cauliflower Tacos with Chickpeas

Closeup of Harissa Cauliflower Tacos Recipe garnished with sour cream and cucumbers.

Harissa Roasted Cauliflower Tacos with Chickpeas

A balance of robust flavors, spicy harissa comes together with cooling cucumber in these texture rich and totally mouth watering Harissa Roasted Cauliflower Tacos. A sheet pan dinner that's easy to whip up, is freezer friendly and make ahead ready. This recipe is vegetarian and easily vegan.

This recipe makes 6, 8" or 9, 6" tacos.

Course Dinner, Lunch

Cuisine American, North African, Vegetarian

Diet Vegetarian

Keyword Cauliflower Tacos, Harissa Cauliflower, Roasted Cauliflower Tacos

Prep Time 15

Cook Time 25

Total Time 40

Servings Tacos

Calories 259kcal

Author Traci York

Ingredients

For the Tacos:

1 1/2 pounds (680 grams) Cauliflower about one medium head, cut into small bite size pieces, (to yield about 6 cups /570 grams florets)
1, 15 ounce (425 grams) Can of Chickpeas rinsed and drained
1 1/2 cups (140 grams) Red Onion sliced in 1/2 moons, about one onion
3 1/2 tablespoons Olive Oil
1 tablespoon Lime Juice
1 tablespoon Water
3 1/2 tablespoons Harissa Powder I use World Spice Merchants
3/4 teaspoons Fine Sea Salt
9, 6 inch Soft Corn Tortillas I like the soft wheat/corn variety.
1 Cucumber small, sliced into small, thin wedges
Fresh Cilantro

For the Lime Crema:

1/2 cups (120 grams) Sour Cream* see note
2 teaspoons Lime Juice
Pinch of Salt
1/8 teaspoon Ground Cumin

For the Slaw (optional):

3 cups (150 grams) Green Cabbage shredded, loosely packed
1 tablespoon Fresh Jalapeño (optional) seeded and chopped fine
1/2 cup (20 grams) Cilantro Leaves rough chopped
Juice of Two Limes
1/4 teaspoon Fine Sea Salt

Instructions

Roast the Cauliflower and Chickpeas:

Arrange an oven rack in the center and bottom third of the oven. Line two large sheet pans with parchment paper. Set aside.
Preheat the oven to 425 fahrenheit (218 celsius).
In a large mixing bowl, whisk the olive oil, lime juice, water and harissa powder and salt until smooth.
To the bowl, add the cauliflower florets, chickpeas and onions. Gently toss until the veggies are evenly coated with the harissa mixture.
Divide the cauliflower mixture evenly between the two sheet pans. Spread the ingredients out in an even layer.
Roast the cauliflower and chickpeas for about 20-25 minutes, stirring half way through roasting and rotating the pans. The cauliflower and chickpeas are done when the cauliflower is tender, with very little, if any charring and the chickpeas still have a creamyish texture.
To heat the soft tortillas, if using the soft wheat/corn variety, they can be briefly charred on both sides on an open stove top flame. Or, warm according to package directions.

Make the Lime Crema:

In a small bowl, combine the sour cream, lime juice, salt and cumin. Whisk until ingredients are incorporated. Set aside.

Make the Slaw:

In a medium bowl, toss the shredded cabbage, jalapeño (if using), cilantro, lime juice and salt. Set aside.

Put the Tacos Together:

Spoon a little lime crema down the center of a soft tortilla. Add a few tablespoons of slaw, then spoon on the cauliflower and chickpea mixture.
Dollop/drizzle the crema on top of the vegges and top with cucumber wedges. Sprinkle with chopped cilantro

To Store:

Store the cauliflower mixture a lidded container in the refrigerator for up to three days. For longer storage, store cooled cauliflower mixture in the freezer for up to two weeks. Thaw overnight in the fridge and gently rewarm in a 350 fahrenheit oven for about 10 minutes.

Notes

*For a dairy free and vegan cauliflower taco recipe, use vegan sour cream or give my Chili Lime Pepita Crema a try. Also, Greek yogurt may be subbed for sour cream!

Nutrition