Chickpea-Cauliflower Tacos with Lime Crema
By the Gracious Vegan
The filling is a snap to make in the air fryer (see oven directions for the filling at the bottom of this page if you don’t have an air fryer). It’s oil-free with delightful contrasting textures between the crispy chickpeas and the tender cauliflower. The swoon-worthy crema brings lime and cilantro flavors forward, all against the creaminess of blended raw cashews. Top this with a cabbage slaw and hot sauce, and you have a party in your mouth — popping with a multitude of flavors and textures.
Makes 4 servings
Make the coating. Whisk together the following ingredients in a large bowl.
3 Tablespoons aquafaba from the chickpea can (or 1 Tablespoon tahini and 2 Tablespoons water)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Don’t use parchment paper with this recipe. It gets too wet.
Start the chickpeas. Add the chickpeas to the coating bowl and stir until they are coated. Use a slotted spoon to move them to the air fryer basket. Use the “air fry” setting, 370ºF, for 10 minutes, shaking the basket halfway through.
1 (15-ounce) can chickpeas, drained (after saving 3 Tablespoons for the coating)
Add the cauliflower after the 10 minutes are up. Add the cauliflower to the coating and stir until evenly coated. Use a slotted spoon to move it to the air fryer basket. Stir with the chickpeas. Start the air fryer again at 370ºF for 15 minutes, stirring or shaking the basket halfway through. If the filling doesn’t look done enough after 15 minutes, stir once more and cook until desired crispness, about 5 more minutes.
1 small head cauliflower, cut into small bite-sized pieces (about 4 cups of pieces)
Make the sauce. While the filling is cooking, blend the following ingredients in a bullet blender or other blender. Be sure to blend until the cashews are dissolved and the sauce is smooth. Add more water to your desired consistency—thick or thin.
3/4 cup raw cashews, soaked for 2 hours beforehand (or pour boiling water over and cover for 20 minutes) – drain them before adding to blender
3/4 cup lightly packed fresh cilantro leaves
3/8 cup (6 Tablespoons) water
3 Tablespoons fresh lime juice
1 teaspoons apple cider vinegar
3/4 teaspoon onion powder
3/4 teaspoon salt
1/4 teaspoon smoked paprika
Finish and serve. Spoon the chickpea-cauliflower mixture into corn tortillas and top with toppings and the crema
8 (6 inch) corn tortillas, warmed in the oven (350° oven for 15-20 minutes in stacks of four), in the microwave (in a damp paper towel, 30-second bursts), on the stovetop (dry skillet, about 30 seconds each side), or charred over a gas flame on your stove using tongs
Optional toppings:
Hot sauce and/or salsa
A slaw of shredded cabbage, chopped fresh cilantro, sliced/diced green or red onion, chopped radishes, grated carrots and/or chopped tomatoes (or any of these in individual bowls)
More lime juice
Oven directions for roasting the chickpeas and cauliflower
Preheat oven to 450°F with convection. Line two sheet pans with parchment paper. Add the chickpeas to the coating in the large bowl and stir until they are coated. Use a slotted spoon to move the chickpeas to the baking sheet and spread them out in a single layer. Place the chickpeas in the oven and roast for 5 minutes.
Then add the cauliflower to the coating and stir until evenly coated. Use a slotted spoon to move it to the other baking sheet and spread out the cauliflower in a single layer. Place the cauliflower in the oven 5 minutes after the chickpeas.
After the cauliflower has roasted for 15 minutes, shake the pan of chickpeas and toss the cauliflower. If needed, return one or both pans to the oven for 5 more minutes, until cauliflower is just tender and chickpeas are crispy.
Timing: 45-60 minutes
Gluten-free