Harissa Roasted Cauliflower Tacos with Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy roasted cauliflower and chickpeas seasoned with spicy harissa, served in soft tacos with cooling cucumber and cilantro. The robust North African spice pairs beautifully with fresh toppings for a satisfying vegetarian dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 1/2 pounds (680 grams) Cauliflower
- 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
- 1/2 cups (120 grams) Sour Cream* (see note)
- 2 teaspoons Lime Juice
- Pinch of Salt
- 1/8 teaspoon Ground Cumin
- 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
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 526mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 472mg
- Calcium
- 107mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 526MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.