(Vegetarian) Crispy Mexican Cauliflower & Chickpea Tacos

In a medium bowl, combine the panko breadcrumbs, Tex-Mex spice blend and a pinch of pepper. In a second medium bowl, crack the egg and whisk with a fork.

Place handfuls of the cauliflower pieces into the whisked egg and then into the panko breadcrumb mixture. Place the crumbed cauliflower on the oven tray lined with baking paper and set aside. Repeat with the remaining cauliflower. TIP: Crumb handfuls of cauliflower at a time to save time!

Drain and rinse the chickpeas and pat them dry with paper towel (or a tea towel). TIP: Patting the chickpeas dry will help them crisp up in the oven. Place the chickpeas on the tray with the cauliflower. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to cook for 15 minutes, or until the cauliflower is golden.

In a small bowl, mix the garlic aioli, lemon juice (2 tsp for 2 people / 4 tsp for 4 people), water (check ingredients list for the amount) and chipotle spice blend (optional - use suggested amount). TIP: Add the chipotle spice blend gradually, adding more if you like the heat! Set aside.

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