Spiced cauliflower and chickpea tacos recipe

Spiced cauliflower and chickpea tacos recipe

11 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

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 cauliflower, try using broccoli

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

  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.

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

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