Cauliflower Chickpea Soft Taco

These are so easy and delicious. Perfect if you’d prefer to skip the faux meats and have something with whole foods. I used collard greens for my greens because that’s what I had on hand, but any greens will do.

Cauliflower Chickpea Soft Taco

Recipe by AmieCourse: Lunch, DinnerCuisine: Vegan


Prep time


Cooking time




  • 1 can 15oz chickpeas (drained)

  • 1/4 – 1/2 sweet onion Diced

  • 1 tsp oil

  • 1/2 head cauliflower chopped

  • 1 tsp Paprika

  • 1/2 tsp Cumin

  • 1/2 tsp mushroom powder (optional–I used Trader Joe’s Brand)

  • 1 tsp Vegan Chicken Stock Powder (You an use Trader Joe’s Brand on this as well, or use a Vegan Chicken Bouillon Cube)

  • 1 tsp Chile Powder (Use your favorite. I used Arbol, but plain chile powder will do!)

  • 3/4 cup water

  • Tortilla (I used Gluten Free from Aldi)

  • Vegan Cheese

  • Floydy Pants Original or Hot or both!

  • Greens (I used Collards because it’s what I had, but use what you have on hand!)


  • Heat oil in sauce pan. Sauté onion for 3 minutes until slightly soft and fragrant.
  • Add chickpeas to pan. Use a potato smasher to smash chickpeas (or this can be done prior to adding to pan.)
  • Add cauliflower.
  • Add all spices and water. Cook for about 7 minutes on medium heat until water has cooked down. Once water is gone, turn heat up to brown a tad.
  • Layer ingredients on soft taco! Enjoy!

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