Crispy Cauliflower Tacos 

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INGREDIENTS:

For 4 serves 

For the taco fillings: 

  • 1 large head cauliflower, tough stem removed and chopped into bite-sized pieces

  • 1.5 tablespoon olive oil 

  • 1.5 teaspoon ground cumin

  • 1.5 teaspoon ground chili powder

  • 1.5 teaspoon paprika

  • 1 zucchini, quartered length wise and cut into 1cm pieces 

  • 1 can chickpeas, drained and rinsed 

 

Chimichurri Sauce:

  • 1/4 cup (40g) hemp seeds (alternately use cashews)

  • 6 tbsp (90ml) freshly squeezed orange juice 

  • 2 tbsp lime juice 

  • 1 tbsp apple cider vinegar (or red wine vinegar

  • 1 tbsp olive oil 

  • 1 cup (40g) fresh parsley 

  • 1/2 cup (15g) fresh coriander 

  • 1 clove garlic 

  • 1/2 tsp salt 

  • freshly cracked black pepper 

 

Optional side of Salsa:

  • half mango, finely chopped

  • 1/2 red capsicum finely chopped

  • 1/2 red onion, finely chopped 

  • handful of parsley, finely chopped 

  • squeeze of lime juice 

  • sprinkle of sea salt and cracked pepper 

  • 10 corn toriillas 

DIRECTIONS:
 

  1. Preheat your oven to 200 degrees (C) and line a baking tray with baking paper.
     

  2. In a large bowl  toss the cauliflower with 1 tbsp oil, 1 tsp cumin, 1 tsp chili, and 1 tsp paprika to. Spread the cauliflower on the baking sheet and sprinkle with coarse salt. Roast for 30 minutes, stirring once halfway through, until the cauliflower is crispy and browning at the edges.
     

  3. Line another baking tray with baking paper. In the same bowl add the chopped zucchini and chickpeas. Add 1/2 tbsp of olive oil, the left over spices (1/2 tsp cumin, 1/2 tsp chili and 1/2 tsp paprika) and toss until everything is coated. Place on the second baking tray and roast for 20 minutes or until the chickpeas are golden and crispy. 
     

  4. While the cauliflower and chickpea/zucchini mixture roast, place the ingredients for the chimichurri sauce into a food processor. Process until the mixture is bright green and smooth. If the sauce is very thick, you can add 1-2 extra tablespoons water to it.
     

  5. In a small bowl add the ingredients for the salsa and give it a good mix. 
     

  6. To prepare the tacos, you you can toast your tortillas over an open gas burner set to very low flame for about 1 minute per side—this will give you a slightly browned, crispy texture. You can also just heat them quickly in a pan on the hottest setting for 30 seconds - 1 minute each side. 
     

  7. To assemble, fill all of the tacos with the zucchini and chickpea mixture, then top with the roasted cauliflower, then the salsa and finely top with the chimichurri sauce!