Cauliflower Chickpea Tacos

Need

• 1 Batch Cornmeal Soft Taco Shells premade Recipe
• 1 400g Tin chick peas drained
• 40 Grams Extra Virgin Olive Oil (EVOO) BUY
• 1 Pinch pink salt flakes BUY
• black pepper to taste
• 1/2 Teaspoon ground cumin
• 1/2 Teaspoon ground coriander
• 1/2 cauliflower chopped into small florets
• 4 cloves garlic not peeled
• 1 red chilli
• 1 limes zest finely grated and juice
• 1/4 red onion
• 1 Carrot
• 1 capsicum/bell pepper red
• 1 Batch Paprika Aioli Recipe
• 150 Grams Danish Feta
• 1 avocado smashed with salt pepper and lime juice
• 1 red chilli sliced, for garnish
• 1 Handful fresh coriander or cilantro leaves

Do

1  

Premake the soft taco shells. Set aside.

2  

Preheat oven to 180°C. Line a baking tray with baking paper.

3  

Drain and rinse chickpeas. Tip out onto paper towel to dry. Place dry chickpeas in a bowl and add EVOO, salt, pepper, cumin and coriander. Stir to combine then tip out onto baking tray. Bake for 30 minutes, or until dried out and crispy. Stirring occasionally. Set aside.

4  

Place cauliflower and garlic on a baking tray, lined with baking paper. Drizzle with EVOO and roast for 30 minutes or until cooked. When cool, squeeze out the soft garlic from the cloves and add to the cauliflower.

5  

Place the chilli, lime zest, onion, carrot and capsicum into the Thermomix bowl, chop 2 sec/speed 5. Add the lime juice, cauliflower and garlic. Combine 3 sec/speed 4.

6  

To assemble, spread the paprika aioli on a taco, top with cauliflower mixture, chickpeas, feta, avocado, chilli and coriander.

Served with

• Cornmeal Soft Taco Shells