This quick, vegan friendly mid-week meal is the perfect thing for the whole family to enjoy. Simple to make with little hands on work. This recipe will make 4 portions and can easily be customised to your family’s tastes.
Serve alongside spiced rice, tortilla chips or baby potatoes for a more hearty meal. Finish off with extra thinly sliced radish, sweet pickled red onions or sliced jalapenos for an extra dimension of flavour and texture.
Ingredients
- 2 x teaspoons chili powder
- 1 x teaspoon ground cumin
- 1/4 x teaspoon garlic powder
- 1/4 x teaspoon onion powder
- 1 x teaspoon sea salt
- 1 x tablespoon of juice from a fresh lime
- 1 x tablespoon olive oil
- 1 x tablespoon water
- 1 x can of chickpeas (drained & rinsed)
- 1 x head of cauliflower (washed & cut into bite-size florets)
- Soft wheat street tacos
- Fresh coriander (diced for garnish)
For guacamole
Optional toppings
- Thinly sliced radish
- Sweet pickled red onions
- Sliced jalapenos
Method
STEP 1
Preheat your oven to 200°c.
STEP 2
In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets.
STEP 3
Place seasoned chickpeas and cauliflower on a greased baking tray. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
STEP 4
Take a tortilla, smear some guacamole and place roasted cauliflower and chickpeas on top.
STEP 5
Top with fresh diced coriander and any other finishing touches and serve!