By Our friend Jagruti at J Cooking Odyssey has created a delicious vegan summer recipe; perfect for alfresco dinner parties!
Jagruti used one of our Studio Blue nesting bowl sets to display her dish, you can read her full thoughts on her blog!
Find out how to make these colorful tandoori cauliflower and chickpea tacos below!
INGREDIENTS:
Tandoori Cauliflower and Chickpea
3 cup cauliflower florets
2 cup boiled and drained white chickpeas
3 tbsp. oil
1 tbsp. tandoori masala
1 tbsp. kashmiri red chilli powder
1 tbsp. ground cumin and coriander
1 tbsp. dry mango powder
1 tbsp. lemon juice
1 tsp. ginger-garlic paste
Salt to taste
Creamy and Spicy Avocado Chutney
1 avocado peeled and stone removed
4 tbsp. freshly chopped coriander
1 hot green chilli
2 garlic cloves
2 Tbsp. lime juice
To serve
Tortilla wraps warmed
Pink slaw
Any leafy green salad
Lime wedges
INSTRUCTIONS
Preheat the oven to 350°F.
In a big bowl mix tandoori marinated ingredients.
Add cauliflower and chickpea and gently mix until everything coats well.
Transfer to the baking tray, do not overcrowd the baking tray.
Bake for 30-35 minutes. Keep checking after 15-20 minutes so it doesn’t burn.
Meanwhile, make avocado chutney by placing all the ingredients in a blender and blend it until smooth, if it is too thick add little water or orange juice.
Once cauliflower and chickpeas are baked, remove the tray from the oven.
Fill each tortilla with pink slaw and salad. Top with tandoori cauliflower and chickpeas and drizzle avocado chutney on top.
Garnish it with freshly chopped coriander and serve with lime wedges.
Enjoy!
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