Roast spiced cauliflower tacos, chipotle hummus & mango salsa

Name: Roast spiced cauliflower tacos, chipotle hummus & mango salsa
Prep time: 30 min
Cook time: 30 min
Ingredients: 240g g tinned chickpeas (); 400 g cauliflower (broken into small florets); 1 small onion (thinly sliced); 25 g olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cinnamon; 1 tsp garlic granules; 1/2 tsp sea salt; 1/4 tsp black pepper; 125 grams fresh spinach leaves (shredded); 240 g tinned chickpeas; 20 g lemon juice; 3 g garlic (crushed); 12 g tahini; 25 ml water; 25 ml olive oil; 1.1 g smoked paprika; 0.5 g ground cumin; 1 large mango (diced small); 1 pinch chilli flakes; 2 spring onions (finely chopped); 4 g lime juice; 10g g fresh coriander (chopped); 12 mini flour tortillas; 10 g sprigs of coriander ((optional))

These Tacos are not only delicious, fun to assemble and nutritional powerhouses, but they also lend themselves to the substitution of ingredients to reduce food waste.

This recipe was created for ProVeg UK by professional chef, Richard Fox. For more of his recipes visit: https://richardfox.tv/

Preparation Time: 30 minutes
Cooking Time: 30 minutes

Ingredients

Servings: 4

For the spiced cauliflower

240g g

tinned chickpeas
400 g

cauliflower broken into small florets
1

small onion thinly sliced
25 g

olive oil
1 tsp

ground cumin
1 tsp

ground coriander
1 tsp

ground cinnamon
1 tsp

garlic granules
1/2 tsp

sea salt
1/4 tsp

black pepper
125 grams

fresh spinach leaves shredded

For the hummus

240 g

tinned chickpeas
20 g

lemon juice
3 g

garlic crushed
12 g

tahini
25 ml

water
25 ml

olive oil
1.1 g

smoked paprika
0.5 g

ground cumin

For the mango salsa

1

large mango diced small
1 pinch

chilli flakes
2

spring onions finely chopped
4 g

lime juice
10g g

fresh coriander chopped

To finish

12

mini flour tortillas
10 g

sprigs of coriander (optional)

Instructions

Preheat the oven to 200°C.
Put the cauliflower florets, chickpeas and onion in a large mixing bowl
Mix the oil, spices and seasoning in a small bowl until thoroughly combined and add to the cauliflower mix
Mix thoroughly with clean hands until the vegetables are evenly coated with the spice mix.
Spread in a single even layer on a large oven tray and roast for 20-25 minutes.
While the vegetables are roasting make the hummus and salsa
Make the hummus by combining all the hummus ingredients in a food processor until smooth. Store refrigerated until required in an airtight container.
Make the salsa by combining all the salsa ingredients. Store refrigerated until required in an airtight container.
Remove the roasted cauliflower mix from the oven, transfer into a large bowl and add the shredded spinach. Stir well until the spinach has softened and is thoroughly combined.
To serve: heat the flour tortillas according to the instructions on the packet.
Spoon a heaped tsp of the hummus onto the middle of each tortilla and spread evenly.
Add about a tbsp of the cauli mix and top with a tsp of the salsa
Garnish with coridander leaves and serve immediately

You may also be interested to taste

School recipes

For the spiced cauliflower

For the hummus

For the mango salsa

To finish

You may also be interested to taste

Mexican-style loaded wedges (ve)

Spicy Singapore noodles (ve)

Mexican-style chilli nachos (ve)

Toad-in-the-hole (ve)

Roast spiced cauliflower tacos, chipotle hummus & mango salsa

Ingredients

For the spiced cauliflower

For the hummus

For the mango salsa

To finish

Instructions

Tags

You may also be interested to taste

Mexican-style loaded wedges (ve)

Spicy Singapore noodles (ve)

Mexican-style chilli nachos (ve)

Toad-in-the-hole (ve)