An easy to prepare and tasty vegan dinner to be enjoyed by everyone. The roasted cherry tomato salsa take taco night to the next level.
Function: Circo Therm®
Cauliflower and chickpea soft tacos with roasted cherry tomato salsa and avocado and coconut yoghurt
Ingredients
1 small cauliflower, cut into small florets
400g can chickpeas, drained
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli flakes
1 tbsp olive oil
Salt and pepper
Roasted cherry tomato salsa
2 punnets cherry tomatoes
1 clove garlic, chopped
1 tsp chilli flakes
1 tsp smoked paprika
½ tsp salt
1 tbsp olive oil
8 tortillas
Avocado and coconut yoghurt
1 large avocado
½ cup coconut yoghurt
Zest of 1 lime
2 tsp lime juice
½ cup roughly chopped coriander leaves
Salt and pepper
1 cup finely shredded cabbage
1 tbsp vegan aioli
100g grated vegan cheese
Method
Preheat oven to CircoTherm 200°C and place wire rack on shelf level 1. Line the universal tray with baking paper.
In a large bowl place the cauliflower, chickpeas, spices and olive oil. Toss well to combine. Spread out in a single layer on the universal tray and season with salt and pepper.
Place cherry tomatoes in a small baking dish. Add garlic, smoked paprika, chilli flakes, salt and oil. Toss to combine.
Wrap tortillas in aluminium foil.
Place cauliflower and chickpeas in the oven on shelf level 3 and tomatoes on the wire rack. Cook for 10 minutes. Remove tomatoes and allow to cool on the bench. Stir the cauliflower and chickpeas and continue cooking for a further 10 minutes.
Place the tortillas on the wire rack, stir the cauliflower and chickpeas and continue cooking for another 10 minutes.
While the cauliflower and chickpeas are cooking, make the avocado and coconut yoghurt and cabbage salad. Place the avocado in a small bowl and mash with a fork, stir through the yoghurt, zest, juice and coriander. Season well with salt and pepper. Toss the shredded cabbage with the aioli.
To serve, spread avocado and coconut yoghurt on to a tortilla. Top with cabbage and cauliflower and chickpeas. Spoon on the salsa and top with cheese.
Authors Bio
As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.