Wednesday: Spiced cauliflower and chickpea taco
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
1. Preheat the oven to gas 7, 220°C, fan 200°C and put 2 large baking trays inside to heat up.
2. 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.
3. 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.
4. 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.