Crispy Cauliflower and Chickpea Tacos








Preparation Time



minutes Oven

Cooking Time

  • Taco's:
  • ½ head of cauliflower broken into bite sized florets
  • 2 tbsp extra virgin olive oil
  • 1 x 400 g can chickpeas
  • 1 x 25 g sachet McCormick Mexican Street Food
  • 2 cups shredded red cabbage
  • juice of 1 lime + extra for serving
  • 1 x avocado
  • 8 corn tortillas
  • ¼ cup finely sliced spring onion
  • ¼ cup finely chopped coriander
  • Chipotle mayo:
  • 1 ½ tbsp whole egg mayonnaise
  • 1 ½ tbsp plain yoghurt
  • 1 tsp chipotle hot sauce (plus more if you please)
  1. Preheat oven to 200°C.
  2. Place cauliflower in a bowl with 1 ½ tablespoon of seasoning and 1 tablespoon oil. Toss to coat and transfer to an oven tray, spread in a single layer and bake for 30 minutes or until golden and crispy.
  3. Drain chickpeas and toss with the remaining oil and 1 tablespoon of seasoning. Roast for 30 minutes, or until golden and crispy.
  4. Meanwhile, place the cabbage in a bowl. Sprinkle with a pinch of salt and squeeze over the juice of ½ a lime. Allow to sit while the other things are roasting.
  5. Mash avocado in a small bowl and squeeze the juice of ½ a lime over it, add 1 teaspoon of seasoning and mix together.
  6. Make chipotle mayo by mixing together the listed ingredients until smooth. Taste and add more hot sauce if you prefer.
  7. 5 minutes before ready to serve, put a dry pan on medium high heat and briefly heat each taco until soft. Keep warm in a folded tea towel.
  8. To assemble, add a little of each filling ingredient to each tortilla. I like to start with cabbage or mayo, my partner prefers starting with avocado! Sprinkle any leftover seasoning on the tacos to finish.
Recipe Tip

This recipe is brought to you by @thehealthyhunter
You can buy the chipotle mayo if you prefer

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