These tacos are loaded with bold flavor and they’re perfect when you need a quick and easy meal.  The spicy cilantro sauce is versatile enough to be paired with nearly any savory dish that needs an extra kick of flavor.  

Cauliflower-Chickpea Tacos With Spicy Cilantro Sauce [Vegan, Gluten-Free]

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Cooking Time



To Make the Spicy Cilantro Sauce:

  • 2 jalapeño peppers, rough chopped
  • 2 bundles of fresh cilantro, washed and dried
  • Juice of 1 medium lime
  • 1/4 cup extra virgin olive oil
  • Sea salt to taste

To Make the Cauliflower-Chickpea Filling:

  • 1 head of cauliflower, cut into florets
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 tablespoons of Spicy Cilantro Sauce

To Assemble the Taco:

  • 8 gluten-free tortillas
  • Shredded red cabbage and greens or topping of your choice
  • Lime wedges (optional)
  • Vegan sour cream (optional)


  1. Place peppers, cilantro, and lime juice into a bowl of food processor or high-speed blender and process. With the motor running, add olive oil in a slow stream. Season with salt to taste, set aside.
  2. Place cauliflower and chickpeas in a large bowl, add 2 tablespoons of spicy cilantro sauce and toss to coat. Transfer to a shallow baking pan and spread evenly.
  3. Place in pre-heated oven and bake until cauliflower is fork tender, about 25 to 20 minutes, tossing halfway through cooking.
  4. While cauliflower-chickpea mixture is cooking, wrap tortillas in foil and warm in the oven.
  5. To assemble, layer cauliflower-chickpea mixture on your tortillas, follow with cilantro sauce, and toppings of your choice. Serve with a wedge of lime and a bit of vegan sour cream.

Nutritional Information

Per Serving: Calories: 159 | Carbs: 17 g | Fat: 8 g | Protein: 5 g | Sodium: 152 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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