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Crispy Cauliflower Power Tacos

April 4, 2014

Preparation Time: approximately 15 minutes

Cooking Time: approximately 30-40 minutes

Serving Size: 2 tacos, Serves approximately 4-6

2 Slices on The Slice Plan


8-12 corn tortillas, 6"

2-15oz cans garbanzo beans (chickpeas), drained and rinsed

1 head cauliflower, cut into very small florets

1 zucchini, diced into ¼" cubes

1 fresco pepper, halved and sliced

2 cups red cabbage, shredded

1 avocado, diced

3 TB olive oil

1 TB cumin

1 TB chili powder

1 tsp cayenne pepper (optional)

1 TB oregano, dried

2 tsp kosher salt

Lime Crema*

6 oz Greek yogurt, plain, nonfat

2 TB lime juice

1 tsp kosher salt

1 tsp garlic powder

2 tsp chipotle in adobo sauce, minced (optional)

Cilantro springs (garnish-optional)


Preheat oven to 400 degrees. In large bowl, toss garbanzo beans with 1 TB olive oil & half the cumin, chili powder, cayenne, and salt; mix well. In a separate large bowl, toss cauliflower with 1 TB olive oil & the other half of cumin, chili powder, cayenne, salt, and all of the oregano; mix well. Place both on separate baking sheets and roast until crispy, about 30 minutes (this may vary).

Meanwhile, combine crema ingredients. Set aside. *You can substitute lime crema for light sour cream - add fresh lime juice for an extra zing!

Heat olive oil in sauté pan and cook zucchini until tender. Warm corn tortillas in oven for 5 minutes (preferably the last 5 minutes of cooking).

Turn-Out & Storage

Assemble the tacos as such: garbanzo bean, cauliflower, zucchini, avocado, fresco pepper, red cabbage, crema, cilantro sprig. Great when served with brown rice, lentils, or faro!

All mixtures can be stored up to 3 days under refrigeration.

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