½large head of cauliflower, chopped(or 1 small head)
1can of chickpeas, drained and rinsed
1tbspolive oil
1/3cupBBQ sauce
For the Slaw:
2cupsshredded cabbage
1/3cupcilantro
1tbspolive oil
1/2tbspmaple syrup
2tspapple cider vinegar
1tspDijon mustard
1/4tspsalt
For the Tacos:
8corn tortillas
2cupschopped pineapple
1avocado, chopped
1/4cupBBQ sauce
Instructions
Preheat the oven to 450 degrees. Toss the cauliflower and chickpeas in the olive oil and BBQ sauce, and spread on a baking sheet. Place in the oven and cook for approximately 15 to 20 minutes, or until the cauliflower is tender.
Meanwhile, prepare the slaw: In a medium bowl, toss together the shredded cabbage, cilantro, oil, maple syrup, vinegar, Dijon, and salt.
Right before serving, warm the corn tortillas. Place them, one at a time, over the direct flame of a gas stove or in a hot skillet. When they get a little charred on the bottom (15 to 60 seconds, depending on which method you’re using), flip them with tongs to warm the other side. Place them on a plate and cover with a slightly damp paper towel until you’re ready to use them.
Add a scoop of cauliflower and chickpeas to each tortilla. Top each with a little slaw, pineapple, avocado, and a drizzle of extra BBQ sauce. Enjoy!
Notes
Notes: This recipe makes eight tacos. The nutrition analysis below is per taco. For a meal, I recommend a serving of two tacos.Nutrition analysis (approximate per taco): 240 calories, 9 g fat, 1.5 g saturated fat, 330 mg sodium, 38 g carbohydrate, 7 g fiber, 5.5 g protein, Vitamin A: 3%, Vitamin C: 93%, Calcium: 6%, Iron: 7%