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Spiced cauliflower and chickpea tacos recipe
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20 ratings
For a fun vegan feast, try these spicy cauliflower tacos and load up on colourful veggies. Served with a speedy salsa and sweet potato fries, these healthy tacos are sure to go down a treat. See method
Ingredients
- 1 cauliflower (about 500g), cut into small florets, leaves shredded
- 3 tbsp olive oil
- 400g tin chickpeas, drained and rinsed
- 2 tbsp garam masala
- 10g fresh coriander, roughly chopped
- 500g sweet potatoes, scrubbed and cut lengthways into thin wedges
- 250g pack cherry tomatoes, quartered
- 35g sundried tomatoes (drained weight), finely chopped
- 4 spring onions, finely chopped
- 8 pack mini tortillas
If you don't have chickpeas, you can use any tinned bean in water
Each serving contains
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Energy
2260kj
535kcal
27%
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Fat
17g
25%
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Saturates
2g
12%
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Sugars
15g
17%
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Salt
1.6g
27%
of the reference intake
Carbohydrate 80.3g
Protein 16.9g
Fibre 11.4g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C and put 2 large baking trays inside to heat up.
- Put the cauliflower florets on a hot baking tray, drizzle with ½ tbsp oil and toss to coat. Roast for 15 mins. Add the chickpeas, cauliflower leaves and garam masala, then drizzle with another ½ tbsp oil. Toss to coat, then roast for another 20-25 mins until tender and lightly browned. Season and stir in the coriander.
- Meanwhile, put the sweet potatoes on the second hot tray, season with pepper, then toss with 1 tbsp oil. Arrange so the wedges are skin-side down, then roast for 20-25 mins, tossing halfway through, until tender and golden.
- Meanwhile, mix the cherry and sundried tomatoes, spring onions and 1 tbsp oil in a bowl to make a salsa and set aside. Wrap the tortillas in foil and warm in the oven for the last 5 mins of cooking. Transfer everything to the table and let everyone assemble their own.
Tip: To make a dip for the wedges, stir lemon juice, chopped garlic and coriander into a yogurt alternative. Try it in the tacos too!
See more Vegan recipes