Chilli Cauliflower Chickpea Tacos with Mango Salsa
(Makes 10 tacos)
10 corn or flour tortillas
450g or about 1 small head chopped cauliflower
1 x 400g tin Biona Organic chickpeas (drained and rinsed them)
3 tbsp Biona Organic Extra Virgin Olive Oil
1 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
Zest of 1 lime
Pinch of sea salt and black pepper to taste
For the salsa:
1 x 400g tin Biona Organic Mango Chunks
1 jalapeño, seeded and finely chopped
½ red bell pepper, diced
Juice of 1 lime
3 tbsp fresh cilantro, chopped
Sea salt and black pepper to taste
For topping (optional):
Extra lime juice
- Preheat oven to 220°C (200°C fan, gas 7) and line two baking trays with foil.
- Combine cauliflower and chickpeas in a large bowl. In a smaller bowl, combine olive oil, chili powder, smoked paprika, cumin, lime zest, salt and pepper. Whisk to combine. Pour over cauliflower and chickpeas and toss to evenly distribute.
- Spread mixture evenly onto baking trays (try to avoid crowding) and roast for 25 minutes, tossing once halfway through.
- In the meantime, prepare salsa by combining all ingredients in a large bowl. Refrigerate until ready to use.