Spice-roasted cauliflower tacos with chilli salsa

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Save to favs/meal planning

See favs

Loaded with spicy veg, try these high-fibre vegetarian tacos.

Serves: 4

Time to make: 30 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

1 teaspoon ground cumin
1 teaspoon ground paprika
500g cauliflower, cut into florets
1 tablespoon extra-virgin olive oil
400g can chickpeagarbanzoXsgarbanzosX, rinsed, drained
250g cherry tomatoes, halved
¼ cup coarsely chopped fresh coriandercilantroX
1 long green chilli
1 tablespoon lime juice
2 courgettezucchiniXszucchini, summer squashX, sliced
100g haloumi, cut into 8 slices
butter lettuce leaves, to serve
8 x 26g–each soft tacos, warmed

Instructions

Stay Awake

1 Combine the cumin and the paprika in a large bowl. Add the cauliflower and toss to evenly coat in the spices. Heat the oil in a large non-stick frying pan over medium-high heat. Cook cauliflower, stirring, for about 3–4 minutes. Add the chickpeas and cook, stirring, for 1–2 minutes, or until lightly toasted. Keep warm.

2 Combine tomatoes, coriander, chilli and lime juice in a small bowl. Season with black pepper.

3 Lightly spray a chargrill with oil and heat over high heat. Cook courgettes and haloumi for about 1–2 minutes each side.

4 To serve, divide the lettuce, chickpea mixture and tomato salsa between tacos. Top with courgettes and haloumi to serve.

HFG tip

For an optional kick of citrus flavour add a few limes on the side.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT