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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!