35 minutes or less

What you’ll need:

1 head cauliflower, broken into florets

1 can chickpeas, drained and rinsed

2Tbsp olive oil

parchment paper

For dry seasoning:

2 tsp garlic powder

1 tsp cumin

1 tsp paprika

¼ tsp sea salt

¼ tsp black pepper

1 c BBQ sauce, no corn syrup added*

For the slaw:

1 (6-8oz) bag slaw mix, any variety

2 Tbsp apple cider vinegar

1 tsp raw sugar

6 corn torillas

Preheat oven to 350*

Toss cauliflower & chickpeas in Olive oil & dry seasoning. Spread evenly in a roasting pan lined with parchment paper. Pop in the oven for 20 minutes.

While cauliflower roasts, toss together ingredients for slaw. Set aside.

Toss roasted cauliflower with BBQ sauce. Pop back into the oven for a final 10 minutes.

*If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla!)

Stuff tortillas generously with BBQ goodness + slaw. Enjoy with a friend!

Serves 2 as a main, more as a side

*Always read your ingredient labels and double check for allergens!