Cauliflower chickpea tacos served with kale slaw and cashew cream in baked corn tortillas. Perfect for a plant-based taco night!
Oh my goodness I start my move in exactly ONE week.
Throughout this season of life, I’ve been eating out a *lot* more than normal.
Normal for me used to be a week or twice a month special (it helps that they’re aren’t ALL that many plant-friendly restaurants near me, haha), but lately it’s been an almost daily occurrence to eat out on plants.
At first I was upset by this and angry that I couldn’t seem to keep up with my stellar stacked Tupperware meal prep days.
“I mean, how hard is it to wash and chop some vegetables and fruit and cook some quinoa?” my inner mean girl scoffed.
Well, pretty darn hard if the knives are boxed up and the cutting board is in the dishwasher and the home inspector will be here in FIVE.
So, I eventually reasoned that while meal-prepping adds value to my life, it’s OK to temporarily let go of tasks where I can for the greater good of my sanity.
I also decided to frame my time dining out as “recipe research”, which automatically makes it sound relevant, valid, and biz-worthy.
It was on a dinner run at Naked Lunch that I first discovered their cauliflower tacos and was inspired to recreate them for the blog.
These Cauliflower Chickpea Tacos have a hearty hearty cauliflower and chickpea filling in baked corn tortillas for a healthier taco night.
Let’s taco through it.
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