Tex-Mex Cauliflower & Chickpea Tacos

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.

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!

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.

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