Roasted Cauliflower and Chickpea Tacos with Lime Crema

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

In a large bowl, toss the cauliflower florets and chickpeas with the olive oil, smoked paprika, cumin, chili powder, and a generous pinch of salt and pepper until thoroughly coated.

Spread the mixture in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until the cauliflower is tender and browned and the chickpeas are slightly crispy.

While the vegetables roast, prepare the lime crema by whisking together the sour cream (or yogurt), lime juice, and a pinch of salt in a small bowl. Set aside.

Warm the corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side until pliable and slightly charred.

Assemble the tacos by placing a generous spoonful of the cauliflower and chickpea mixture onto each tortilla. Top with shredded red cabbage, fresh cilantro, and a drizzle of the lime crema. Serve immediately with extra lime wedges.