Curried Cauliflower and Chickpea Tacos with Creamy Cilantro Sauce
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 2-3
Ingredients
- 3 cup cauliflower, florets and stems
- 15 oz can chickpeas, rinsed and drained
- 1 tsp curry powder
- ½ tsp cumin
- 2 TBS olive oil, divided
- ½ tsp salt, divided
- ½ cup cilantro, leaves and stems
- 1 garlic clove
- 2 TBS lime juice
- 1-3 TBS water
- ¼ cup mayo or vegan mayo
- 6-8 corn tortillas
- ½ cup shredded red cabbage (optional)
Instructions
- Preheat the oven to 425 F.
- Toss the cauliflower with the curry powder and cumin, 1 tablespoon olive oil and ¼ teaspoon salt on a parchment lined baking sheet. Bake in the preheated oven for 15 minutes.
- Add 1 cup chickpeas to the cauliflower, tossing to combine, and bake for 5 minutes, to heat the chickpeas through.
- Combine the cilantro and garlic in a mini food processor. Process until finely chopped. Add remaining 1 tablespoon olive oil, ¼ teaspoon salt, lime juice and 1 tablespoon water. Process until smooth. Remove from processor, reserving 2 TBS.
- Add the remaining ½ cup chickpeas, reserved 2 TBS cilantro sauce, and 1-2 TBS water to the food processor. Process until the chickpeas are about the texture of refried beans. Use enough water to make the paste moist without being too soft.
- Mix mayo into remaining cilantro sauce. Heat corn tortillas according to package directions. Spread the tortillas with the creamy chickpeas, top with the curry roasted cauliflower and chickpeas and red cabbage, if using. Drizzle with the creamy cilantro sauce.