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Spiced cauliflower and chickpea tacos Recipe

Name: Spiced cauliflower and chickpea tacos
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 cauliflower (about 500g), cut into small florets, leaves shredded; 3 tbsp olive oil; 400g tin chickpeas, drained and rinsed; 2 tbsp garam masala; 10g fresh coriander, roughly chopped; 500g sweet potatoes, scrubbed and cut lengthways into thin wedges; 250g pack cherry tomatoes, quartered; 35g sundried tomatoes (drained weight), finely chopped; 4 spring onions, finely chopped; 8 pack mini tortillas

Tesco Real Food

For a fun vegan feast, try these spicy cauliflower tacos and load up on colourful veggies

Ingredients

1 cauliflower (about 500g), cut into small florets, leaves shredded

3 tbsp olive oil

400g tin chickpeas, drained and rinsed

2 tbsp garam masala

10g fresh coriander, roughly chopped

500g sweet potatoes, scrubbed and cut lengthways into thin wedges

250g pack cherry tomatoes, quartered

35g sundried tomatoes (drained weight), finely chopped

4 spring onions, finely chopped

8 pack mini tortillas

Method

Preheat the oven to gas 7, 220°C, fan 200°C and put 2 large baking trays inside to heat up.

Put the cauliflower florets on a hot baking tray, drizzle with ½ tbsp oil and toss to coat. Roast for 15 mins. Add the chickpeas, cauliflower leaves and garam masala, then drizzle with another ½ tbsp oil. Toss to coat, then roast for another 20-25 mins until tender and lightly browned. Season and stir in the coriander.

Meanwhile, put the sweet potatoes on the second hot tray, season with pepper, then toss with 1 tbsp oil. Arrange so the wedges are skin-side down, then roast for 20-25 mins, tossing halfway through, until tender and golden.

Meanwhile, mix the cherry and sundried tomatoes, spring onions and 1 tbsp oil in a bowl to make a salsa and set aside. Wrap the tortillas in foil and warm in the oven for the last 5 mins of cooking. Transfer everything to the table and let everyone assemble their own.

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