Makes 6 servings Taking Taco Tuesday to a new level with these Curry Cauliflower and Chickpea Tacos!
Ingredients
1 head cauliflower
3-4 tablespoons extra virgin olive oil
¼ cup white onion, minced
2 cloves garlic, minced
½ teaspoon smoked paprika
1 tablespoon curry powder
¼ teaspoon cumin
3 tablespoons water
1 can chickpeas, rinsed and drained (~1.5 cups)
¼ cup fresh cilantro
sea salt to taste
6 small soft tortillas
1 cup shredded red cabbage
Lemon Tahini Dressing
¼ cup lemon juice
¼ cup water
¼ cup tahini
2 teaspoons maple syrup
½ teaspoon cumin,
¼ teaspoon sea salt
Instructions
For Cauliflower Tacos:
Cut cauliflower into small florets, wash and pat dry. Set aside.
In a large skillet heat olive oil over medium heat. Add onion and sauté for 2-3 minutes. Add garlic and sauté 1-2 minutes. Add paprika, curry powder and cumin, sauté until fragrant.
Add cauliflower, toss to coat and sauté 3-5 minutes. Add water and scrape burnt pieces off bottom of skillet.
Reduce heat to medium-low, add chickpeas, fresh cilantro and sauté until chickpeas are warmed and cauliflower is tender crisp. Season with sea salt as desired.
To assemble tacos warm tortillas, add cauliflower and chickpea mixture, top with shredded red cabbage and drizzle with lemon tahini dressing.
For Lemon Tahini Dressing:
Whisk all ingredients together or pulse in a blender until well combined and frothy.