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Roasted Cauliflower and Chickpea Tacos

By Doug McNish

Roasted Cauliflower and Chickpea Tacos

Roasted Cauliflower and Chickpea Tacos, pg 196


Vegan Everyday by Doug McNish

 

This new twist on traditional Mexican fare will add spice to your diet — along with a wide range of nutrients.

 

           Preheat oven to 400°F (200°C)

           Baking sheet, lined with parchment paper

           Blender

 

FILLING

1⁄4 cup            grapeseed oil   60 mL

3 tbsp   freshly squeezed lime juice     45 mL

            (see Tips)

2 tsp     chili powder     10 mL

1 tsp     ground cumin  5 mL

1⁄2 tsp  fine sea salt     2 mL

Pinch   cayenne pepper          Pinch

2 cups  drained cooked chickpeas       500 mL

            (see Tips)

1          head cauliflower, cut into        1

            bite-size florets (about 4 cups/1 L)

SLAW

2 cups  thinly sliced red cabbage        500 mL

1⁄2 cup            roughly chopped fresh cilantro            125 mL

            leaves

1⁄2 cup            thinly sliced red bell pepper    125 mL

2 tbsp   extra virgin olive oil     30 mL

2 tbsp   freshly squeezed lemon juice  30 mL

1⁄4 tsp  fine sea salt     1 mL

AVOCADO DRIZZLE

1⁄2       ripe medium avocado 1⁄2

1⁄2 cup            water    125 mL

1⁄2 cup            extra virgin olive oil     125 mL

3 tbsp   freshly squeezed lime juice     45 mL

1 tbsp   freshly squeezed lemon juice  15 mL

1⁄8 tsp  fine sea salt     0.5 mL

8 to 10 small gluten-free organic corn 8 to 10

            taco shells (see Tips)

            Lime wedges

            Hot sauce

 

1.         Filling: In a large bowl, whisk together grapeseed oil, lime juice, chili powder, cumin, salt and cayenne. Add chickpeas and cauliflower and toss well. Spread evenly over prepared baking sheet. Bake in preheated oven for 18 to 20 minutes or until golden brown.

2.         Slaw: In a large bowl, toss together cabbage, cilantro, red pepper, olive oil, lemon juice and salt. Set aside.

3.         Avocado Drizzle: In blender, combine avocado, water, olive oil, lime juice, lemon juice and salt. Process until smooth and creamy. (Store leftover drizzle in an airtight container in the refrigerator for up to 3 days.)

4.         Assembly: Spoon chickpea-cauliflower filling into taco shells. Top with slaw and a liberal amount of avocado drizzle. Serve with lime wedges and hot sauce on the side, along with Queso Dip (if using).

 

Tips

Use either chickpeas you have cooked yourself or canned, preferably with no salt added. When using canned legumes that contain salt, be sure to rinse and drain them thoroughly before using.

If cooking dried chickpeas, you can use your slow cooker or cook them on the stovetop (see page 182).

A hand-held citrus reamer can be used to extract the juice from lemons and limes. Available in most kitchen supply stores, this tool would be ideal to use for the citrus in this recipe.

Choose organic taco shells to avoid GMOs, and check the label to make sure they are gluten-free and do not contain any added wheat.

If you prefer, serve the Avocado Drizzle alongside.

 

MAKES 8 TO 10 TACOS