#1,421: Cauliflower and Chickpea Taco Cups with Cilantro Lime Crema

These tacos were supposed to be served in warmed corn tortillas (YUM!) but that was a bit too many carbs for my liking right now.  So I served mine in lettuce cups instead.  I totally loved this recipe and made it/ate it several times.  I ate it in lettuce cups and just in a bowl.  The lime crema and added veggies really make this good!  

For the Tacos:

2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon sea salt

1 tablespoon fresh lime juice

1 tablespoon olive oil

1 tablespoon water

1 (15 oz.) can of chickpeas, drained and rinsed

1 small head cauliflower, washed and cut into bite-size florets

Corn tortillas (I use lettuce leaves/cups instead)

Taco veggie fillings: Instead of the cabbage, jalapeno, and avocado suggested below, I used diced peppers, cucumber, tomatoes and red onion. 
1 cup finely chopped red cabbage

1 jalapeño, sliced, seeds removed

1 large avocado, seed removed and diced

Chopped cilantro

For the Lime Crema:

1 cup plain Greek yogurt or sour cream

1/8 cup fresh lime juice

1/4 cup chopped cilantro

Salt and pepper, to taste

Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.

To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.

Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!