Cauliflower, Chickpea and Crispy Kale Tacos with Orange Tahini Sauce

These Indian spiced cauliflower, chickpea and kale tacos dressed with a creamy orange tahini sauce make for a perfect 30 minute meal for Meatless Mondays.
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Prep Time 10 mins
Cook Time 12 mins
Total Time 25 mins
Course Main Course
Cuisine American, Dairy Free, Gluten Free, vegan, vegetarian
Servings 4 servings


  • 1/2 head of cauliflower, florets broken into bite sized pieces
  • 3 cups kale, torn into bite sized pieces
  • 1 can of chickpeas, drained and rinsed
  • 1/4 cup oil, I use grapeseed oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • 8 corn tortillas

for tahini sauce

  • 1/4 cup tahini*
  • 2-4 tablespoons water, depending on thickness of your tahini
  • 2 tablespoons orange juice, I used blood orange
  • 1/8 teaspoon salt


  • Preheat oven to 450 degrees.
  • Prep veggies and chickpeas (break up cauliflower, remove kale from the stem and tear into bite sized pieces, and rinse chickpeas). Mix together the oil with seasonings then toss all of the veggies and chickpeas into the spice mixture to evenly coat. Spread out onto a baking sheet.
  • Bake for 12-15 minutes or until kale is crispy but not burned.
  • While everything is baking whisk together the tahini sauce (tahini, water, orange juice and salt). Heat up corn tortillas on the stove top in a skillet.
  • Serve hot cauliflower and chickpea mixture in corn tortillas with the tahini sauce and a wedge or two of the orange.


Find tahini at most local grocery stores in the condiment or ethnic food isle. You can sub cashew butter or peanut butter for tahini if necessary.


Serving: 2g
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