Spice up your next Taco Tuesday with these bangers. Roasting cauliflower (and chickpeas) with some lemon pesto to bring out the best in them. The flavors are outta this world. Here’s the recipe:
INGREDIENTS (2 servings, 4 taco’s)
- 1/2 cauliflower head, cut into florets
- 1 can chickpeas, drained & pad dry
- 1 tsp paprika powder
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp coriander
- 2 tbsp olive oil
- 1/2 tsp salt
WALNUT PESTO:
- 2 garlic cloves
- 1/2 tsp flakey salt
- 1/4 cup toasted walnuts
- Handful fresh cilantro
- Juice 1 lemon
- 2 tbsp olive oil
TACO:
- Tacos
- Soy yoghurt mixed with chipotle sauce
- Pickled onions
- Lime wedges
INSTRUCTIONS:
1. Begin by preheating the oven to 200 degrees Celsius. Combine the chickpeas and cauliflower with the spices, then bake in the oven for 30-40 minutes until they are slightly charred, remembering to stir halfway through.
2. Prepare the pesto by grinding the garlic and salt together to form a paste. Add the remaining ingredients and continue to grind until a chunky paste is achieved.
3. Now, assemble your tacos and savor the flavors! Enjoy your meal!
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