Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Spiced cauliflower and chickpea tacos recipe

18 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

Serves 4
10 mins to prepare and 35 mins to cook
535 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

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

Energy
2260kj
535kcal 27%
Fat
17g 25%
Saturates
2g 12%
Sugars
15g 17%
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