Ingredients
Directions
Add tahini, lime juice, cumin powder, chili powder, garlic powder and salt, if using, to a large bowl. Stir well until blended.
Add the cauliflower florets and chickpeas. Toss until the cauliflower and chickpeas are well coated.
Transfer the cauliflower and chickpeas to the air fryer basket or tray and cook at 380 degrees F for 20 minutes, shaking the basket or tray halfway to toss.
Meanwhile, prepare the kale: Add the kale, olive oil and salt if using, to a large bowl. With clean hands, massage the kale and olive oil together for about 30 seconds until the kale is tender. (If you prefer no oil, add just the lime juice and salt, if using, and massage.)
If you used the olive oil for the kale, add one tablespoon of lime juice after massaging.
Toss the green onion and jalapeño, if using, with the kale. Set aside.
Assemble your tacos: Divide the cauliflower and chickpeas between the tortillas. Add 1–2 tablespoons of kale on top of each taco. Add the desired amount of Sriracha Mayo and Avocado Cream to each taco.
Top with cilantro if desired. Serve with lime wedges.
Chef's Notes
Substitutions
In place of kale, use another leafy green of your choice.
Flour-free
Use collard greens, Swiss chard or Romaine leaves in place of the whole grain tortilla wraps.
Prep Ahead
Prepare the Sriracha Mayo ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30.
Prepare the Avocado Cream ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Traditional oven directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place the cauliflower and chickpeas on the baking sheet, evenly distributed, and bake for 40 minutes, flipping halfway through.
Storage
Store leftovers in an airtight container (store the cauliflower and chickpeas separately from the sauces and tortillas until you’re ready to assemble them) in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Add tahini, lime juice, cumin powder, chili powder, garlic powder and salt, if using, to a large bowl. Stir well until blended.
Add the cauliflower florets and chickpeas. Toss until the cauliflower and chickpeas are well coated.
Transfer the cauliflower and chickpeas to the air fryer basket or tray and cook at 380 degrees F for 20 minutes, shaking the basket or tray halfway to toss.
Meanwhile, prepare the kale: Add the kale, olive oil and salt if using, to a large bowl. With clean hands, massage the kale and olive oil together for about 30 seconds until the kale is tender. (If you prefer no oil, add just the lime juice and salt, if using, and massage.)
If you used the olive oil for the kale, add one tablespoon of lime juice after massaging.
Toss the green onion and jalapeño, if using, with the kale. Set aside.
Assemble your tacos: Divide the cauliflower and chickpeas between the tortillas. Add 1–2 tablespoons of kale on top of each taco. Add the desired amount of Sriracha Mayo and Avocado Cream to each taco.
Top with cilantro if desired. Serve with lime wedges.
