Roasted Cauliflower and Chickpea Stuffer

Things that make me happy….

I found purple cauliflower again!! That makes me a super happy person. Besides loving purple cauliflower, I also loves tacos. Taco salads, taco tacos, and just taco filling. So, I decided to make a mixture with cauliflower and some chickpeas for protein as a “stuffer.”

This was really not difficult to make! Try it out for taco Tuesday, or any kind of day you want some taco taste.


  • 1 head cauliflower, florets
  • 1 cup garbanzo beans, rinsed
  • 1/3 cup plain almond or coconut milk
  • 2 tablespoon fresh lime juice (juice from 1 lime)
  • 1/2 garlic clove, minced or pressed
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt
  • pinch of black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • Cilantro


  1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
  2. In a large bowl, whisk together: almond milk, lime juice, garlic, chili powder, cumin, paprika, sea salt, pepper and cayenne until mixed well/smooth.
  3. Add cauliflower florets and garbanzo beans to liquid mixture. Mix together until cauliflower and garbanzo beans are well coated.
  4. Add cauliflower mixture to foil lined baking sheet.
  5. Bake for 15 minutes and remove from oven. Sprinkle chopped cilantro and mix with spoon.
  6. Place back in the oven and bake for another 10-15 minutes or until golden and soft.

I had these guys stuffed in a corn tortilla with cabbage and avocado. YUM!

The next day, they were added to my egg whites as a scramble.

The next day they were on top of my salad.


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