Tandoori Roasted Cauliflower & Chickpea Tacos

The new year seems to usher in new food trends that quickly gain traction. Everything from kale, matcha, turmeric, zoodles to cauliflower. Hey, I am all for trying new food trends, especially, if there are health benefits. One of these trends, that has become a staple in my diet is ….. you guessed it….CAULIFLOWER! Cauliflower is extremely versatile, and can easily be substituted for just about anything. Seriously! Cauliflower pizza crusts, cauliflower breadsticks, cauliflower fried rice, cauliflower burgers, cauliflower mashed potatoes …… and the list goes on.

As much as I love trying new dishes, there is just something about cauliflower tacos, that I can eat over and over again. For a while now, I have had this itch to experiment with tandoori spices. So I thought to myself, why not try out a tandoori cauliflower recipe?

I made numerous variations of these tacos, before I stumbled upon the perfect recipe.  Maybe it was the perfectionist in me, but I couldn’t’ stop until I found a taste, that I just loved! These are so so easy to make. I am not kidding. You just whisk some spices together, combine in your ingredients, and roast in the oven. And that’s it! Dinner is served. Or Lunch. Or breakfast. Whatever floats your boat.

So in honor of taco Tuesday, I would like to introduce these Tandoori Roasted Cauliflower and Chickpea Tacos. They are oh so delicious, and please please, try these with the mango-pineapple chutney!! The spice from the tandoori flavors, and the sweetness from the fruits, gives these tacos the perfect balance of sweet & savory.

**This recipe will make ~6-8 tacos on taco size flour tortillas**

Tandoori Roasted Cauliflower & Chickpea Tacos with Spicy Mango-Pineapple Chutney

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 6 servings

Ingredients

Ingredients:

• 1 medium cauliflower head washed and cut into florets
• 15.5 oz can chickpeas drained and rinsed
• 2 tbsps olive oil + additional for drizzle
• 2 tbsps water
• 3 green chilies finely diced
• 1 tbsp tandoori masala SWAD brand, +1/2 tbsp if you prefer extra spice, see directions, SWAD brand
• 1/2 tsp chaat masala Badshah brand
• 1/2 tsp red pepper flakes
• 2 tsps minced garlic
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 3 mint leaves
• Salt & pepper to liking
• Flour tortillas 6-8
• Jar of bottled Salsa
• Shredded taco or mexican blend cheese

Spicy Mango & Pineapple chutney:

• 1/2 tbsp oil
• 2 green chilies diced (4 if you prefer extra spice)
• 1/2 jalapeño diced and seeded (1 if you prefer extra spice)
• 1 cup frozen mangos slightly thawed
• 1 cup frozen pineapples slightly thawed
• 1/2 cup water
• 1/2 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger
• Salt to liking

Instructions

1. Preheat oven to 400F.

2. In a large bowl, whisk together oil, water, chilies, tandoori masala, chat masala, red pepper flakes, minced garlic, garlic powder, smoked paprika and mint leaves. Mix until a liquid paste has formed. **If paste mixture is too thick, add in an additional 1/2 tbsp of water to dilute** Toss in cauliflower & chickpeas. Mix until all ingredients are incorporated. At this point, taste test the mixture and adjust seasonings as needed. For additional spice: sprinkle 1/2 tbsp of tandoori masala on top and mix well.

3. Place seasoned cauliflower & chickpeas on a greased baking sheet. Drizzle with olive oil. Roast for 30-35 minutes, stirring occasionally. **I find the perfect roasting time for me is 40 minutes. But time will vary depending on your oven. I would suggest checking at 25 minutes to gauge if you like the tenderness. If not, keep roasting until desired crunch! Chickpeas will be slightly crispy and cauliflower tender. TIP for an extra crunch: turn oven to broil after 25 minutes, and bake for an additional ~5 minutes!**
4. While veggies are roasting, prepare the chutney. In a small saucepan, add in oil, green chilies, jalapeños, mangos, pineapples and water. Heat over medium heat, until mixture begins to broil, making sure to stir constantly. Simmer for 10-15 minutes, until mixture thickens. Add in garlic powder, ginger and salt. Continue stirring. Once mixture is a jelly like texture, remove from heat and cool to room temperature (or refrigerate to speed up the process).
5. To assemble tacos place seasoned cauliflower & chick peas on a flour tortilla. Top with mango-pineapple chutney, salsa and cheese. Sprinkle additional spices on top if desired. Fold, eat and repeat!!

Recipe Notes

• If you do not want to make the mango-pineapple salsa, any store bought container of mango salsa/pineapple salsa, or even a sweet & spicy chutney will work. I highly recommend the Mango Ginger chutney from Trader Joe’s.
• The spice of the tacos, blends perfectly with the sweetness of the chutney! Definitely give the sweet & savory thing a try!