Buffalo Cauliflower and Chickpea Tacos

To prepare Cauliflower:

Preheat oven to 400 degrees Fahrenheit.

Combine cauliflower,  lemon juice, avocado oil, cayenne, paprika, cumin, and salt in medium bowl.  Mix in flour until well coated.  Evenly spread on baking sheet and bake in oven for 25 minutes or until golden brown and tender.  Remove from heat and toss in hot sauce if using.

To prepare Chickpeas:

If using dried beans.  Wash well and remove anything that does not look like a bean.  Options to prepare:

1.  Instapot:  Combine beans, onion, garlic, canned tomatoes and about 1 cup water in pressure cooker.  Turn on high for about 35-40 minutes.
2. Canned Chickpeas:  If using canned, heat onion and garlic with 1 tbsp olive oil until soft.  Add washed and drained chickpeas along with canned tomatoes.  heat for about 10 minutes.
3. Long soak method:  Add beans to a large bowl and cover with water.  Soak overnight for at least 8 hrs then rinse. Prepare as in option 2.
4. Quick soak method:  Add beans to a large pot and cover with water.  Bring to a boil and allow to boil for about 5 minutes.  Remove from heat, cover and allow to sit for about 1 hour.  Rinse. prepare as in option 2.

Once chickpeas are prepared, use a fork to smash chickpeas leaving several whole, but not all to help create a creamy texture.

Prepare tortillas by warming on the stove.  To make taco, start by scooping about 1/4 cup chickpeas on the bottom, top with cauliflower, fresh cilantro and freshly squeezed lime juice.

Other toppers:  Shredded cheese, sliced radishes, chopped cabbage, pickled onion, sliced avocado.