Spiced cauliflower, spinach and chickpea tacos

INGREDIENTS

SERVES 4

400g tin of chickpeas for the spiced cauliflower (240g drained weight)

400g cauliflower, broken into small florets

1 small onion, thinly sliced

2 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground cinnamon

1 tsp garlic granules

½ tsp sea salt

¼ tsp black pepper

125g fresh spinach leaves, shredded

12 mini flour tortillas

A few sprigs of coriander for garnish (optional)

For the hummus:

400g tin of chickpeas (240g drained weight)

2 tbsp lemon juice

1 clove garlic, crushed

1 tbsp tahini

2 tbsp water

2 tbsp olive oil

½ tsp smoked paprika

¼ tsp ground cumin

For the mango salsa:

1 large mango, cut into small dices

A pinch of chilli flakes

2 spring onions, finely chopped

Juice of ½ lime

2 tbsp fresh chopped coriander

DIRECTIONS

Preheat oven to 200C.

Put the cauliflower florets, chickpeas and onion in a large mixing bowl.

Mix the oil, spices and seasoning in a small bowl until thoroughly combined and add to the cauliflower mix.

Mix thoroughly with clean hands until the vegetables are evenly coated with the spice mix.

Spread in a single even layer on a large oven tray and roast for 20-25 minutes.

While the vegetables are roasting, make the hummus and salsa.

Make the hummus by combining all the hummus ingredients in a food processor until smooth. Store refrigerated until required in an airtight container.

Make the salsa by combining all the salsa ingredients. Store in the refrigerator until required in an airtight container.

Remove the roasted cauliflower mix from the oven, transfer into a large bowl and add the shredded spinach. Stir well until the spinach has softened and is thoroughly combined.

To serve: heat the flour tortillas according to the instructions on the packet.

Spoon a heaped teaspoon of the hummus on to the middle of each tortilla and spread evenly.

Add about a tablespoon of the cauli mix and top with a teaspoon of the salsa.

Garnish with coriander leaves and serve immediately.

Recipe courtesy of zerowastescotland.org.uk