(Vegetarian) Crispy Mexican Cauliflower & Chickpea Tacos

(Vegetarian) Crispy Mexican Cauliflower & Chickpea Tacos

with Lemon-Chipotle Aioli

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

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bag

shredded cabbage mix

1 portion


1 unit


1 bunch


1 packet

panko breadcrumbs


1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 tin


1 tub

garlic aioli


½ sachet

chipotle spice blend

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 clove


Not included in your delivery

1 unit



olive oil

¼ tsp


2 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3530 kJ
Fat36.7 g
of which saturates4.6 g
Carbohydrate87.2 g
of which sugars9.7 g
Dietary Fibre0 g
Protein29.5 g
Cholesterol0 mg
Sodium1030 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Slotted Spoon
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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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.