Curry Cauliflower and Chickpea Tacos, Vegan and Gluten-Free

The best recipe for Curry Cauliflower and Chickpea Tacos
curry cauliflower and chickpea tacos vegan gluten free best recipe

Taco Tues-yay!!!

We are taking taco Tuesday to a new level this week with Curry Cauliflower and Chickpea Tacos drizzled with a lemon tahini sauce!

At the beginning of the summer we went to Noah’s friend’s birthday party where they served the most amazing cauliflower tacos!  This lucky little boy has a professional chef as a daddy!  He even made the tortillas!  So good!  I’ve seriously been craving them ever since!  These come nowhere close to the flavor of his, but they will suffice for now!

Use the biggest skillet you have as you want the cauliflower to evenly sauté.  For a gluten free option use corn or rice tortillas.  Left over cauliflower/chickpeas can be served on top of basmati rice or a salad for lunch the next day!

This would make a simple and quick weeknight meal and would also be a great dish to serve for a crowd!  You can serve with a lemon wedge and sliced avocado in addition to the red cabbage and fresh cilantro.  The lemon tahini sauce is optional, but totally recommended!

curry cauliflower and chickpea tacos vegan gluten free best recipe

Curry Cauliflower and Chickpea Tacos

The best recipe for Curry Cauliflower and Chickpea Tacos
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast, Main Course
Cuisine: American, Gluten Free, Vegan
Servings: 6
Calories: 257kcal
Cost: $15


  • 1 head cauliflower
  • 3-4 tablespoons extra virgin olive oil
  • ¼ cup white onion minced
  • 2 cloves garlic minced
  • ½ teaspoon smoked paprika
  • 1 tablespoon curry powder
  • ¼ teaspoon cumin
  • 3 tablespoons water
  • 1 can chickpeas rinsed and drained (~1.5 cups)
  • ¼ cup fresh cilantro
  • sea salt to taste
  • 6 small soft tortillas
  • 1 cup shredded red cabbage
  • Lemon Tahini Dressing
  • ¼ cup lemon juice
  • ¼ cup water
  • ¼ cup tahini
  • 2 teaspoons maple syrup
  • ½ teaspoon cumin
  • ¼ teaspoon sea salt


  • For Cauliflower Tacos:
  • Cut cauliflower into small florets, wash and pat dry. Set aside.
  • In a large skillet heat olive oil over medium heat. Add onion and sauté for 2-3 minutes. Add garlic and sauté 1-2 minutes. Add paprika, curry powder and cumin, sauté until fragrant.
  • Add cauliflower, toss to coat and sauté 3-5 minutes. Add water and scrape burnt pieces off bottom of skillet.
  • Reduce heat to medium-low, add chickpeas, fresh cilantro and sauté until chickpeas are warmed and cauliflower is tender crisp. Season with sea salt as desired.
  • To assemble tacos warm tortillas, add cauliflower and chickpea mixture, top with shredded red cabbage and drizzle with lemon tahini dressing.
  • For Lemon Tahini Dressing:
  • Whisk all ingredients together or pulse in a blender until well combined and frothy.


Calories: 257kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 327mg | Potassium: 425mg | Fiber: 8g | Sugar: 5g | Vitamin A: 313IU | Vitamin C: 60mg | Calcium: 57mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Cristina Cavanaugh RD LDN

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