Mediterranean Cauliflower and Chickpea Tacos
These Mediterranean Cauliflower and Chickpea Tacos will be your new go-to weeknight dinner or lunch! They’re super satisfying, quick and easy to make and ultra delicious. These tacos are also packed full of vitamins and minerals thanks to our OG Sea Moss Gel (which also adds a delish zestiness to the dressing/tzatziki!) 🍋🥑🌱
Vegetarian | Gluten-free | Serves 4-6
Ingredients for the tahini-roasted veggies:
- 1 can organic chickpeas: drained and rinsed
- 1/2 a cauliflower: chopped into small florets
- 2 tbsp tahini
- 1 tbsp olive oil
- 1 tbsp paprika (sweet or smoked)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp cumin
- 1/2 tbsp turmeric powder
- 1/2 tbsp coriander seed
- Salt and pepper to taste
Ingredients for the Sea Moss Tzatziki:
- 1/2 a cucumber: grated with the liquid drained
- 1 & 1/2 tbsp @naturesfarmersea OG Sea Moss Gel
- Juice of a 1/4 lime
- 1 tbsp fresh mint: roughly chopped
- 2 tbsp fresh dill: roughly chopped
- 1/2 cup Greek yoghurt: or coconut yoghurt if vegan
- Salt and pepper to taste
Remaining ingredients for the tacos:
- Handful of cherry tomatoes: sliced into quarters
- 1/4 of a red onion: finely sliced into half-moons
- 1 cup fresh mixed leaves
- 4 to 6 GF pitas or wraps: warmed
- 1/4 cup Danish feta: crumbled (optional, but super delish!)
- 1/4 avocado: thinly sliced
Method:
Preheat your oven to 200 degrees Celsius and line a baking tray with baking paper. Set aside.
To a medium bowl, add the tahini, olive oil spices and salt and pepper for the roast veggies. Whisk well to combine.
Add in your chickpeas and cauliflower florets and mix well to combine and evenly coat. Transfer to the lined baking tray and bake for 20-25 minutes or until golden and slightly crisp.
While the veggies are cooking, to a small bowl add all of your sea moss tzatiki dressing ingredients. Using a whisk or fork, whisk well to combine. At this point, if you'd like a runner consistency, add tbsp of water as need and continue to mix. Set aside.
Add all the elements together! I start with the wrap or pita, a thin spread of the dressing then top with salad leaves, the tahini-roast veggies, tomatoes, onion, extra dressing, avocado, feta and more fresh herbs to top. Dig in and enjoy!
Notes:
- All the elements of these tacos can last well in an airtight container in the fridge for up to 4 days.
Vegetarian | Gluten-free | Serves 4-6
Ingredients for the tahini-roasted veggies:
- 1 can organic chickpeas: drained and rinsed
- 1/2 a cauliflower: chopped into small florets
- 2 tbsp tahini
- 1 tbsp olive oil
- 1 tbsp paprika (sweet or smoked)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp cumin
- 1/2 tbsp turmeric powder
- 1/2 tbsp coriander seed
- Salt and pepper to taste
Ingredients for the Sea Moss Tzatziki:
- 1/2 a cucumber: grated with the liquid drained
- 1 & 1/2 tbsp @naturesfarmersea OG Sea Moss Gel
- Juice of a 1/4 lime
- 1 tbsp fresh mint: roughly chopped
- 2 tbsp fresh dill: roughly chopped
- 1/2 cup Greek yoghurt: or coconut yoghurt if vegan
- Salt and pepper to taste
Remaining ingredients for the tacos:
- Handful of cherry tomatoes: sliced into quarters
- 1/4 of a red onion: finely sliced into half-moons
- 1 cup fresh mixed leaves
- 4 to 6 GF pitas or wraps: warmed
- 1/4 cup Danish feta: crumbled (optional, but super delish!)
- 1/4 avocado: thinly sliced
Method:
Preheat your oven to 200 degrees Celsius and line a baking tray with baking paper. Set aside.
To a medium bowl, add the tahini, olive oil spices and salt and pepper for the roast veggies. Whisk well to combine.
Add in your chickpeas and cauliflower florets and mix well to combine and evenly coat. Transfer to the lined baking tray and bake for 20-25 minutes or until golden and slightly crisp.
While the veggies are cooking, to a small bowl add all of your sea moss tzatiki dressing ingredients. Using a whisk or fork, whisk well to combine. At this point, if you'd like a runner consistency, add tbsp of water as need and continue to mix. Set aside.
Add all the elements together! I start with the wrap or pita, a thin spread of the dressing then top with salad leaves, the tahini-roast veggies, tomatoes, onion, extra dressing, avocado, feta and more fresh herbs to top. Dig in and enjoy!
Notes:
- All the elements of these tacos can last well in an airtight container in the fridge for up to 4 days.
