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!
shredded red cabbage
Tex-Mex spice blend(May be presentGluten)
chipotle spice blend
garlic aioli(ContainsEggMay be presentTree Nuts)
mini flour tortillas(ContainsGluten)
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
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.
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.