Cauliflower Chickpea Tacos
These Cauliflower Chickpea tacos and so beyond easy. You just throw everything onto a tray and into the oven for 20 minutes. While the cauliflower is roasting away you can make your delicious mango & avocado salsa as well as your super creamy cashew sauce. My boyfriend Andrew really wasn’t sure about this combo when I made it but after taking a bite he couldn’t believe how tasty they were!
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12 x soft taco shells
Head of 1 cauliflower, chopped
400g can of chickpeas
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp paprika
1 tsp ground coriander
For the cashew sour cream
1/2 cup cashews, soaked
1/2 cup cold water
1/2 tsp paprika
2 garlic cloves
1 tsp apple cider vinegar
For the salsa
1 mango, sliced into cubes
1 avocado, sliced unto cubes
Handful of coriander
1/2 red onion, finely chopped
Juice from 1 lemon
Pre heat your oven to 180 degrees and line a tray with baking paper. Add your cauliflower and chickpeas to the pan and cover them with he olive oil, ground cumin, paprika and ground coriander. Place in the oven for around 25 minutes until cooked.
To make the cashew sour cream add all of the ingredients to a blender or NutriBullet and blend until smooth. To make the salsa add all of the ingredients to a bowl and mix to combine.
To serve add the cauliflower, chickpeas, salsa and cashew sour cream to a soft shell taco. Serve with extra coriander and fresh chilli.
