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Tex-Mex Cauliflower & Chickpea Tacos

Tex-Mex Cauliflower & Chickpea Tacos

with Chipotle Aioli & Slaw

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Cauliflower and chickpeas provide a super satisfying filling for these tacos that are as tasty as they are colourful. We’re roasting the nuggets of cauliflower for a golden, flavoursome coating that you’re going to love. Simply dollop with chipotle aioli and get to munching!

Allergens:EggGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

shredded red cabbage

1 portion

cauliflower

1 unit

lemon

1 bunch

coriander

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 pinch

chipotle spice blend

1 tin

chickpeas

1 tub

garlic aioli

(ContainsEgg)

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 clove

garlic

Not included in your delivery

olive oil

2 tsp

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2980 kJ
Fat32.7 g
of which saturates3.8 g
Carbohydrate70.7 g
of which sugars10.1 g
Dietary Fibre0 g
Protein22.9 g
Cholesterol0 mg
Sodium1830 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Strainer
Baking Paper
Baking Tray
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Finely chop the garlic (or use a garlic press). Slice the lemon into wedges. Roughly chop the coriander. Drain and rinse the chickpeas

2

Transfer the chickpeas and garlic to an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. In a medium bowl, combine the Tex-Mex spice blend and a drizzle of olive oil. Add the cauliflower and toss to coat. Transfer to a second oven tray lined with baking paper. Roast the chickpeas and cauliflower for 20-25 minutes or until the cauliflower is tender.

3

While the chickpeas and cauliflower are roasting, combine the garlic aioli, a small pinch of chipotle spice blend and the water in a small bowl. Set aside. SPICY! Chipotle packs a lot of heat! Add a pinch then taste and add more if you like!

4

In a medium bowl, combine the shredded red cabbage, a drizzle of olive oil, a squeeze of lemon juice and a pinch of salt and pepper. Toss to coat and set aside.

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until heated through.

6

Bring everything to the table to serve. Top each tortilla with some dressed cabbage, chickpeas and Tex-Mex cauliflower. Drizzle with the chipotle aioli and top with some coriander. Serve with the remaining lemon wedges.