Roasted Cauliflower and Chickpea Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Heat oven to 200 degrees and line a baking tray with greaseproof paper
  2. Cut cauliflower into small florets
  3. Place in a bowl, drizzle with oil, toss, spread on oven tray and bake for 30 mins until golden
  4. 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
  5. 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
  6. 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.
  7. Sprinkle the other tablespoon spice over cooked cauliflower. Add chickpeas to tray of cauliflower.
  8. Put tacos together by placing spinach leaves on tortilla
  9. Top with slaw, roasted cauliflower and chickpeas
  10. Drizzle with green tahini and sweet chilli sauce if using
  11. Roll up and enjoy
  12. 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.
Recipe by Healthy Home Cafe at