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Tex-Mex Cauliflower & Chickpea Tacos

Tex-Mex Cauliflower & Chickpea Tacos

with Chipotle Aioli & Slaw

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Cauliflower and chickpeas provide a super satisfying filling for these tacos that are as tasty as they are colourful. We’re roasting the nuggets of cauliflower for a golden, flavoursome coating that you’re going to love. Simply dollop with chipotle aioli and get to munching!

Allergens:EggsGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

shredded red cabbage

1 portion

cauliflower

1 unit

lemon

1 bunch

coriander

1 sachet

Tex-Mex spice blend

1 pinch

chipotle spice blend

1 tin

chickpeas

1 tub

garlic aioli

(ContainsEggs)

6 unit

mini flour tortillas

(ContainsGluten)

1 clove

garlic

Not included in your delivery

olive oil

2 tsp

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2980 kJ
Fat32.7 g
of which saturates3.8 g
Carbohydrate70.7 g
of which sugars10.1 g
Dietary Fibre0 g
Protein22.9 g
Cholesterol0 mg
Sodium1830 mg
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Strainer
Baking Paper
Baking Tray
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Finely chop the garlic (or use a garlic press). Slice the lemon into wedges. Roughly chop the coriander. Drain and rinse the chickpeas

2

Transfer the chickpeas and garlic to an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. In a medium bowl, combine the Tex-Mex spice blend and a drizzle of olive oil. Add the cauliflower and toss to coat. Transfer to a second oven tray lined with baking paper. Roast the chickpeas and cauliflower for 20-25 minutes or until the cauliflower is tender.

3

While the chickpeas and cauliflower are roasting, combine the garlic aioli, a small pinch of chipotle spice blend and the water in a small bowl. Set aside. SPICY! Chipotle packs a lot of heat! Add a pinch then taste and add more if you like!

4

In a medium bowl, combine the shredded red cabbage, a drizzle of olive oil, a squeeze of lemon juice and a pinch of salt and pepper. Toss to coat and set aside.

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until heated through.

6

Bring everything to the table to serve. Top each tortilla with some dressed cabbage, chickpeas and Tex-Mex cauliflower. Drizzle with the chipotle aioli and top with some coriander. Serve with the remaining lemon wedges.