Curry Cauliflower and Chickpea Tacos
The best recipe for Curry Cauliflower and Chickpea Tacos
Servings 6
Calories 257kcal
Cost $
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.
Nutrition
Calories: 257kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 327mg | Potassium: 425mg | Fiber: 8g | Sugar: 5g | Vitamin A: 313IU | Vitamin C: 60mg | Calcium: 57mg | Iron: 2mg