"These Cauliflower and Chickpea tacos and so beyond easy. You just throw everything onto a tray and into the oven for 20 minutes. While the cauliflower is roasting away you can make your delicious mango & avocado salsa as well as your super creamy cashew sauce"
Cauliflower and Chickpea Tacos
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 20mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 12 soft shell tacos
- 400 g canned chickpeas
- 1 cauliflower head, chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1 tsp ground coriander
- 1/2 cup cashews, soaked
- 1/2 cup water
- 1/2 tsp paprika
- 1 tsp apple cider vinegar
- 2 cloves garlic
- 1 sliced mango
- 1 sliced avocado
- 1 handful of coriander
- 1/2 finely chopped red onion
- 1 tbsp lemon juice
Method
Step 1
Pre heat your oven to 180 degrees and line a tray with baking paper. Add your cauliflower and chickpeas to the pan and cover them with he olive oil, ground cumin, paprika and ground coriander. Place in the oven for around 25 minutes until cooked.
Step 2
To make the cashew sour cream add all of the ingredients to a blender or NutriBullet and blend until smooth. To make the salsa add all of the ingredients to a bowl and mix to combine.
Step 3
To serve add the cauliflower, chickpeas, salsa and cashew sour cream to a soft shell taco. Serve with extra coriander and fresh chilli.