A delicious recipe by Vicky Foord. 
serves 4 | prep = 10 minutes | cooking = 25 minutes   

Ingredients:   

  • 1 medium head cauliflower, washed and cut into small florets 
  • 1 x 400g can of chickpeas, drained (anti-inflammatory ingredient) 
  • 1 tablespoon extra-virgin olive oil (anti-inflammatory ingredient) 
  • ¼ teaspoon cayenne pepper 
  • 1 teaspoon ground turmeric (anti-inflammatory ingredient) 
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground paprika   
  • 8 mini wholemeal corn tortillas 
  • 1 large avocado, seed removed and diced  
  • ½ cup freshly chopped coriander 
  • 50g baby spinach, washed  
  • 250g cherry tomatoes, halved 
  • 1 tablespoon fresh lime juice  
  • salt and pepper  

 

Method:  

  1. Preheat oven to 200°C (180°C fan-forced). Line baking tray with non-stick baking paper.  

  2. In a large bowl, add cauliflower, chickpeas, olive oil and spices. Season with salt and pepper. Toss well to combine.  

  3. Spread cauliflower mixture on baking tray and roast for 20 – 25 minutes, until chickpeas are slightly crispy and cauliflower is golden brown. Remove from the oven and set aside.  

  4. Meanwhile, add diced avocado and lime juice in a medium bowl. Use a fork to mash everything together. Season with salt and pepper to taste. Cover bowl with plastic wrap and refrigerate until ready to serve.  

  5. To assemble the tacos, fill tortillas with roasted cauliflower, chickpeas, baby spinach, cherry tomatoes and guacamole. Garnish with freshly chopped coriander. Serve with lime wedges.  

 

 

Nutritional Information  

per serve  

Energy  

 1675kJ  

(399cal)  

 

Total Fat  

15.4g  

Saturated Fat  

3.1g 

Carbohydrate  

56g 

Sugar  

6g 

Fibre  

12g 

Sodium  

358mg 

Protein  

12.4g  

 

Previous Article Next Article