Tex-Mex Cauliflower & Chickpea Tacos

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. Roast for 15-20 minutes, or until golden.

While the chickpeas are roasting, combine the salt, plain flour and Tex-Mex spice blend in a shallow bowl. In a second shallow bowl, whisk the egg and add a dash of water. In a third shallow bowl, add the panko breadcrumbs. Coat the cauliflower in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate. TIP: Coat the cauliflower in batches if it's easier!

In a large frying pan, heat enough olive oil to coat the base over a medium-high heat. When the oil is hot, add the crumbed cauliflower and cook, turning occasionally, for 7-8 minutes or until golden and softened. TIP: Add a little more oil if the cauliflower soaks it all up! Transfer to a plate lined with paper towel to drain. TIP: If your pan is getting crowded, cook in batches for the best result.

In a small bowl, combine the water and smokey aioli (this makes the aioli easy to drizzle!).

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

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