Roast, spiced cauliflower tacos, chipotle hummus and mango salsa

Name: Roast, spiced cauliflower tacos, chipotle hummus and mango salsa
Prep time: 30 min
Cook time: 30 min
Ingredients: 400g grams tin of chickpeas ((240g drained weight)); 400 grams cauliflower (broken into small florets); 1 small onion (thinly sliced); 2 tbsp 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); 400 grams tin of chickpeas (240g drained weight ); 2 tbsp lemon juice; 1 clove garlic (crushed); 1 tbsp tahini; 2 tbsp water; 2 tbsp olive oil; 1/2 tsp smoked paprika; 1/4 tsp ground cumin; 1 large mango (diced small); 1 pinch chilli flakes; 2 spring onions (finely chopped); 1/2 lime (the juice of ); 2 tbsp fresh coriander (chopped); 12 mini flour tortillas; 2-3 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 works beautifully using a mango chutney for example instead of the salsa. You could equally substitute the mango for a couple of tomatoes and create a delicious tomato salsa. Spring onions can be substituted for some leftover red onion; lemon instead of lime etc.

If you have a pot of shop-bought hummus – no problem! Just add some smoked paprika or chipotle paste. Or just leave it as it is. It's still going to do the job! You get the idea. And practically any combination of vegetables will roast to delicious perfection in the oven.

Enjoy!

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

400g grams

tin of chickpeas (240g drained weight)
400 grams

cauliflower broken into small florets
1

small onion thinly sliced
2 tbsp

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

400 grams

tin of chickpeas 240g drained weight
2 tbsp

lemon juice
1 clove

garlic crushed
1 tbsp

tahini
2 tbsp

water
2 tbsp

olive oil
1/2 tsp

smoked paprika
1/4 tsp

ground cumin

For the mango salsa

1

large mango diced small
1 pinch

chilli flakes
2

spring onions finely chopped
1/2

lime the juice of
2 tbsp

fresh coriander chopped

To finish

12

mini flour tortillas
2-3

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