Cauliflower and Crunchy Chickpea Tacos - Main Course Recipe
Cauliflower and Crunchy Chickpea Tacos
Tacos, as we probably all know, are a Mexican classic. It’d be a mistake to talk about how Taco Tuesdays can bring variety and excitement to your weeknight meals without mentioning a few of our favourite fusion recipes to help mix things up. While cumin is a common seasoning in many Mexican dishes, it originates from Egypt and often appears in North African and Middle Eastern dishes. Our roasted cauliflower and crispy chickpea tacos have all the fresh, bright flavours of Middle Eastern cuisine, but in a taco! Top with traditional fixings, or try them with some sliced tomatoes, flat-leaf parsley, and our lemon and garlic tahini sauce.
2 tsp chili powder
1 tsp cumin
1 clove garlic, minced
1 tsp sea salt
1 tbsp lime juice
1 tbsp extra virgin olive oil
1 tbsp water
1 cup canned chickpeas, rinsed and drained
1 small head cauliflower, cut into florets
½ cup PRANA organic non-roasted cashews
2 ripe avocados
¼ cup cilantro
1 tbsp lime juice
1 cup red cabbage, minced
1 cup corn kernels
Sea salt and ground pepper
Preheat oven to 400°F (205°C).
In a large bowl, mix spices, garlic, salt, lime juice, olive oil and water.
Add chickpeas and cauliflower florets, then mix to coat well.
Spread mixture onto a baking sheet lined with parchment paper. Cook 30 minutes, stirring once halfway through. Once chickpeas and cauliflower are roasted, set aside.
In a food processor, combine cashews, avocados, cilantro and lime juice, then mix until smooth and creamy. Season with salt and pepper.
Heat tortillas in a hot pan for several seconds each. Top with red cabbage, corn, then roasted chickpea and cauliflower. Drizzle generously with creamy avocado sauce.