TANDOORI CAULIFLOWER AND CHICKPEA TACOS
Tandoori Cauliflower and Chickpea Taco are a perfect meal to spice up your lunch or dinner. They bring the flair of fusion cooking to your house. Think of a clear sunny sky, breezy back garden and a plate full of these tandoori cauliflower and chickpea taco, an ultimate summer dining experience. These easy fusion, spicy and vegan tacos are your new favourite way to enjoy cauliflower and tandoori dishes and that too perfect for a vegetarian main meal and students who are living on a budget. Crispy and flavourful tandoori cauliflower and chickpeas in warm tortillas with a creamy and spicy avocado chutney with pink slaw and fresh coriander leaves, sounds so exciting right? We are a huge fan of taco, whenever there is a warm weather and for me, it is very hard to stand in the kitchen to make full Indian meals, we opt out for al fresco meals where we can enjoy outdoor dining and weather. Tacos Turned out exceptionally well- so colourful and with an explosion of taste with every bite. So much freshness going on- it’s fun food, just relax and eat.
EASY SUMMER FOOD
For us, this year summer was unbearable, scorching and humid weather was making me tired. Every other day of the week I was skipping making full Indian dinner for the family, but that does not mean that my family would stay hungry or we go for a takeaway, instead, we would enjoy easy, simple but delicious and healthy meals like Tandoori cauliflower and Chickpea Taco. I just don’t have to slave in the kitchen as I can cut up all the vegetables out in my back garden. And while they bake in the oven I would enjoy making avocado chutney and pink slaw which does not require any cooking after 30-40 minutes our meals are ready!
To serve with
HOW TO MAKE CAULIFLOWER AND CHICKPEA TACOS
Okay, now we have talked the ingredients, let’s talk about how to make it. Tandoori dishes are so delicious and this dish is no exception. Here’s how you do it. Prepare the cauliflower/How to cut cauliflower – First, you need to prepare the cauliflower to marinate, if using the whole head of cauliflower. Remove the leaves (don’t throw them away, but use in making Savoury Waffles or roast them) and wash the cauliflower under the clean running water. Using a chef’s knife cut off the the cauliflower stalk, then slice it in half vertically. Cut the florets using a tip of the knife or break them manually with your hands. If they are big, cut into smaller. Pat completely dry with a clean kitchen towel or paper towels. If not in hurry to make, leave it in the colander for an hour or two, so all the water drains out. Make the Tandoori Marinade – In a big glass or stainless steel bowl mix tandoori masala powder, red chilli powder, ground cumin coriander, dry mango powder, oil, salt and lemon juice to combine well. Add cauliflower florets and Instant Pot cooked chickpeas in the marinade and gently mix until everything coats well. Bake the first Batch of Cauliflower and Chickpeas – (If preparing for a crowd) Whilst preparing marinate preheat the oven to gas mark 7, 450 Fahrenheit or 220 Celsius. Transfer the tandoori marinate coated cauliflower and chickpeas on a baking tray, do not overcrowd. Once the oven is pre-heated bake for 30-35 minutes or until nice and golden. Keep checking after 20 minutes, if needed turn the tray so every sides cooks evenly. Bake Remaining Batches and make the Avocado Chutney – Repeat this process with the remaining batches of fries until all the cauliflower and chickpeas are cooked. Whilst the florets are baking, make the chutney by adding all the avocado chutney ingredients in a blender until smooth. Enjoy! – For best taste serve warm. Place cooked cauliflowers and chickpeas in a serving bowl on the table along with tortilla wraps, chutney, pink slaw, salad, lime wedges and fresh coriander (garnish). Frozen cauliflower brings out lot of moisture and will result in a “mushy” texture, which you don’t want for this recipe.
Oil free option
Following a oil-free diet? you can leave it out. The final result will be slightly different but the taste will be still delicious. (crispiness will come by using the oil) You may use an alternative to oil and that is rice flour, add a teaspoon of it in the marinade. If oil is not used, the cauliflower may stick to the base (baking tray or air fryer basket), using parchment paper or air fryer parchment paper liners will avoid this. They are not so expensive and great for easy clean up too!
How did I make Tandoori cauliflower and Chickpea Taco Vegan?
Usually, tandoori marinate is made using yogurt, but I’ve used dry mango powder and lemon juice and I bought vegan wraps.
Which Tortillas are best for Tacos?
If you are creating traditional or authentic Mexican dish, then most definitely go for Corn Tortillas. I have used wheat flour tortillas as Tandoori tacos are not an authentic dish, also these European wheat flour tortillas are more sturdier than when compared to corn tortilla.
Are these Tacos suitable for Gluten-free diet?
Tandoori cauliflower and chickpeas are naturally gluten-free, but I’ve used regular tortilla wraps that are made with wheat flour thus they are not. For gluten-free version use gluten-free tortilla wraps, you van make easily at home or easily available in the shops and online too.
What size tortilla wraps can I use for Tacos?
I would say between 5 to 8 inch wraps are fine for these tacos.
How can I make Cauliflower and Chickpea Taco under 45 minutes?
Buy tortilla wraps and pink slaw from the store, instead of making at home. Use canned chickpeas or use already cooked chickpeas. While cauliflower and chickpeas are baking in the oven for 30-35 minutes make the dressing or sauce. After 40 minutes you’ll be rewarded with this ultimate Tandoori Cauliflower and Chickpea Taco with Avocado chutney. Instant pot Cauliflower Korma Loaded Cauliflower Mash Cheese Balls Roasted Cauliflower, Parsnip and Walnut Soup
Other Chickpea Recipes
Chickpea and coconut curry Reheat in a single layer in the oven (low heat) until hot and crispy. Chickpea salad with avocado dressing Easy Instant pot Chana (chickpea) pulao Thai sweet potato and chickpea curry
