Spiced cauliflower and chickpea tacos

For a fun vegan feast, try these spicy cauliflower tacos and load up on colourful veggies. Served with a speedy salsa and sweet potato fries, these healthy tacos are sure to go down a treat. 

Prep time: 10 minutes

Cook time: 35 minutes

Servings: 4 people

Preparation

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

2. 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.

3. 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.

4. 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.

Tip: To make a dip for the wedges, stir lemon juice, chopped garlic and coriander into a yogurt alternative. Try it in the tacos too!

Ingredients

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Ingredients

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Preparation

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

2. 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.

3. 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.

4. 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.

Tip: To make a dip for the wedges, stir lemon juice, chopped garlic and coriander into a yogurt alternative. Try it in the tacos too!