Roasted Cauliflower & Chickpea Tacos with Lime Crema

Ingredients

• 1 medium head Cauliflower
• 1 can (15 oz) Chickpeas
• 1 tbsp Chili Powder
• 1 tsp Ground Cumin
• ½ tsp Garlic Powder
• 2 tbsp Olive Oil
• 2 whole Lime
• ¼ cup Dairy-free Yogurt
• ½ cup Fresh Cilantro
• 1 ½ cups Shredded Purple Cabbage
• 1 whole Avocado
• 12 whole Corn Tortillas

Instructions

1. Preheat oven to 400°F. Toss cauliflower and chickpeas with olive oil, chili powder, cumin, garlic powder, and juice of 1 lime. Spread on a sheet pan. Roast 25 minutes, stirring halfway.
2. Make the lime crema: stir dairy-free yogurt with remaining lime juice and half the cilantro. Season with salt to taste.
3. Warm corn tortillas in a dry skillet.
4. Fill tortillas with roasted cauliflower and chickpeas. Top with shredded cabbage, avocado, lime crema, and remaining cilantro.