These tasty roasted cauliflower tacos are loaded with flavor and nutrition. They are sure to impress even the most pickiest of meat lovers, and abuelitos.
Preheat the oven to 400 degrees Fahrenheit. Grease large baking sheet with coconut oil cooking spray.
Begin by removing the base fro the cauliflower, and then coarsely chop into florets. Add to large bowl.
Rinse, drain and pat chickpeas dry. Add to bowl with cauliflower.
Add oil and spices and stir well until everything is covered evenly with spice mixture.
Dump contents of bowl onto greased baking sheet and spread evenly. Cook for 30 minutes. Stir several times during cooking.
While cauliflower is cooking, thinly slice cabbage, carrot and kale into strips removing the stems and core.
Place vegetables into a large bowl and coat with oil, spices and lime juice. Massage thoroughly.
In a blender or bullet, add 1/2 can of chipotles with adobo. Blend until smooth. Add yogurt and lime juice, and blend again until fully incorporated.
Warm shells in the oven or a pan.
Assemble tacos with the cabbage slaw on the bottom, topped with the cauliflower and chickpeas, then dress with the chipotle lime sauce, and top cilantro, avocado and any additional toppings.
Feel free to omit the hot sauce, and use less chipotle in the sauce if you are sensitive to spice.