• 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
  • 15 oz) can chickpeas, drained and rinsed
  • 1 small head cauliflower washed and
  • cut into bite-size florets
  • Corn tortillas
  • 1 cup finely chopped red cabbage
  • 1 jalapeño sliced, seeds removed


  • Medium bowl
  • Measuring Spoons 
  • Baking sheet
  • Heavy bottomed skillet
  • Wooden Spoon
  • Chef’s Knife
  • Cutting Board


  1. 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.
  2. Stir in chickpeas and cauliflower florets.
  3. Place seasoned chickpeas and cauliflower on a baking sheet lined with parchment paper.
  4. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender.
  5. Make the Chipotle-Lime Crema: see recipe below.
  6. Heat the Tortillas: in a dry skillet add 1 -2 tortillas until golden brown, then flip. Place warmed tortillas in a bowl covered by a towel. Continue until all tortillas are warm.
  7. Take a warm corn tortilla and place roasted cauliflower and chickpeas on top.
  8. Top with red cabbage, jalapeño slices, and cilantro.
  9. Drizzle Chipotle-Lime Crema over top and enjoy!

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