Roasted Cauliflower and Chickpea Tacos with Green Tahini
cauliflower and chickpea – our new favourite tacos….
We have a new favourite taco
wrap your chops around one of these beauties….
These tasty tacos were inspired by a lovely new client
She was currently eating the standard Aussie ‘meat and three veg’ meal most nights
But needed to cut down her meat intake for health reasons
roasted cauliflower and chickpeas ready for adding to tacos
While discussing meat free options, she came up with the idea of using roasted cauliflower in place of meat in tacos
I nearly fell off my chair – in delight I hasten to add
Thinking about the protein component, I decided to add chickpeas
And here’s the yummy result…
who needs meat when you’ve got this delicious filing to add to your tacos
I made the tortillas as well, but to save on time you could use taco shells or bought tortillas
Just try to find one that doesn’t contain palm oil
The thing I love most about tacos is that you get to put all the ‘bits’ in the middle of the table
And everyone helps themselves, making their very own version
add spinach leaves..or not
then slaw…or not!
add cauli and chickpeas…or not!
and drizzle with green tahini…or not!
I do hope you give these delicious tacos a go
Please let me know if you do
#healthyhomecafe #healthyhomecaferecipe
quick, easy, sooo deeelicious
- 1 small cauliflower
- extra virgin olive oil
- 1 x 400 gram tin chickpeas or 1½ cups cooked chickpeas
- 2 tablespoons Mexican or Cajun Spice mix
- 2 teaspoons tamari, or light soy sauce
- Slaw:
- ¼ - ⅓ small red cabbage (approx 200 grams or 2 cups), finely shredded
- 2 medium carrots (approx 2 cups lightly packed), grated
- ½ small bunch fresh coriander or mint, roughly chopped
- juice of 1 lime
- 1-2 tablespoons extra virgin olive oil
- salt and pepper to taste
- Green tahini
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1-2 tablespoons water
- 1 tablespoon finely chopped coriander
- Tortillas or Make your own using recipe below
- a small handful of spinach leaves, optional
- sweet chilli sauce, optional
- Heat oven to 200 degrees and line a baking tray with greaseproof paper
- Cut cauliflower into small florets
- Place in a bowl, drizzle with oil, toss, spread on oven tray and bake for 30 mins until golden
- Meanwhile, prepare the slaw: Combine finely shredded red cabbage, grated carrot and coriander together in a bowl. Add lime juice, olive oil a pinch of salt and some pepper and mix together. Set aside
- Green Tahini: Mix tahini, lemon juice, water and coriander together. Add extra water as needed to make a sauce that you can drizzle. Set aside
- To serve - add chickpeas to fry pan along with some olive oil and 1 tablespoon spice. Toss for 3-4 minutes, to warm through. Add tamari and cook for a further minute before removing from heat.
- Sprinkle the other tablespoon spice over cooked cauliflower. Add chickpeas to tray of cauliflower.
- Put tacos together by placing spinach leaves on tortilla
- Top with slaw, roasted cauliflower and chickpeas
- Drizzle with green tahini and sweet chilli sauce if using
- Roll up and enjoy
- Chickpea tortillas - 1 cup besan (chickpea) flour; 1 tablespoon cornflour; pinch salt; pinch turmeric; pepper; 1½ cups water - Add chickpea flour, cornflour, salt, turmeric and pepper in a bowl. Slowly add water and whisk to combine. Set aside for 30 mins before cooking. Heat fry pan over medium heat. Brush pan with olive oil. Add ¼ cup of mix to pan and cook for approx 2 minutes before flipping and cook on other side for approx 1 minute.
If you eat organic and can’t get cauliflowers any longer as they will be out of season, you can make these tacos with just the chickpeas
Or replace cauliflower with broccoli – roasted broccoli is so delicious
Spice mixes – I love both Herbies and Spice and Co – so used Herbies Cajun spice mix (which has thyme in it) along with Spice and Co’s Mexican blend which contains chipotole chilli – what a fab combo!
