Prep time: 10 mins
Cooking time: 30 mins
Makes: 3-4 tacos
For roasted chickpeas:
1 tin chickpeas, drained
1 tsp Cole & Mason Mexican Fajita seasoning blend
1 tbsp olive oil
For roasted cauliflower:
1 medium size cauliflower, florets only
3tsp Cole & Mason Mexican Fajita seasoning blend
2tbsp olive oil
For taco fillings:
2 cups lettuce, thinly sliced
1/2 cup red cabbage, thinly sliced
2 avocados, sliced
For the sauce:
¼ cup vegan mayonnaise
Juice & zest of 1 lime
1tbsp freshly chopped parsley or coriander
Preheat the oven to 200C fan. In a mixing bowl, combine chickpeas, fajita seasoning blend & olive oil. Mix well to ensure the chickpeas are evenly coated in the seasoning. Transfer on a baking sheet lined with parchment paper and roast in the oven for 25-30 minutes or until crispy.
In a separate mixing bowl, combine cauliflower florets, fajita seasoning blend and olive oil. Mix well to ensure the florets are evenly coated with the seasoning. Transfer on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes or until the cauliflower has turned golden brown.
To prepare the sauce, whisk the mayonnaise with lime juice & zest and freshly chopped parsley or coriander. Set aside. To assemble, fill the tortilla wraps/tacos with finely sliced lettuce, red cabbage, avocado, roasted cauliflower and spicy chickpeas and generously drizzle with sauce.