Measurements

• 1 medium cauliflower
• 1 can
• 8 taco shells
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 medium onion
• 1 lime
• 1/4 cup cilantro, chopped
• 1 avocado
• Salt to taste
• Pepper to taste

Preparation Method

• Preheat oven to 400°F (200°C).
• In a bowl, toss cauliflower florets with olive oil, cumin, paprika, garlic powder, salt, and pepper.
• Spread cauliflower on a baking sheet and roast for 25 minutes, until golden.
• In a pan, heat a little olive oil over medium heat.
• Add diced onions and sauté until translucent.
• Add chickpeas to the pan and cook for 5 minutes, stirring occasionally.
• Season chickpeas with salt and pepper.
• Warm taco shells in the oven for 5 minutes.
• Fill each taco shell with roasted cauliflower and chickpeas.
• Top with avocado slices and chopped cilantro.
• Serve with lime wedges on the side.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.