Cauliflower and chickpeas provide a super satisfying filling for these tacos that are as tasty as they are colourful. We’ve given them a super crispy, crunchy exterior that you’re going to love. Simply dollop with lemon chipotle aioli and get to munching. Arriba, arriba! Ándale!
Always refer to the product label for the most accurate ingredient and allergen information.
shredded cabbage mix
Tex-Mex spice blend(May be present Gluten)
chipotle spice blend
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
Preheat the oven to 220°C/200°C fan-forced. Chop the cauliflower into small 1 cm pieces. TIP: Chop the cauliflower small to ensure it cooks in the allocated time. Peel and crush the garlic. Transfer the cauliflower and garlic to a medium bowl and drizzle with olive oil. Add the salt (use suggested amount) and a pinch of pepper and toss to coat. Pick the coriander leaves. Slice the lemon into wedges. Pick the coriander leaves.
In a medium bowl, combine the panko breadcrumbs, Tex-Mex spice blend and a pinch of pepper. In a second medium bowl, crack the egg and whisk with a fork.
Place handfuls of the cauliflower pieces into the whisked egg and then into the panko breadcrumb mixture. Place the crumbed cauliflower on the oven tray lined with baking paper and set aside. Repeat with the remaining cauliflower. TIP: Crumb handfuls of cauliflower at a time to save time!
Drain and rinse the chickpeas and pat them dry with paper towel (or a tea towel). TIP: Patting the chickpeas dry will help them crisp up in the oven. Place the chickpeas on the tray with the cauliflower. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to cook for 15 minutes, or until the cauliflower is golden.
In a small bowl, mix the garlic aioli, lemon juice (2 tsp for 2 people / 4 tsp for 4 people), water (check ingredients list for the amount) and chipotle spice blend (optional - use suggested amount). TIP: Add the chipotle spice blend gradually, adding more if you like the heat! Set aside.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Divide the tortillas between plates and top with the shredded red cabbage, chickpeas and crispy Mexican cauliflower. Top with a dollop of lemon-chipotle aioli and a sprinkle of coriander. Serve with the remaining lemon wedges on the side. TIP: Fold the base of the taco and roll the sides over so the filling stays inside.