Roasted Cauliflower and Chickpea Tacos with Mango Salsa

If you have some leftover cauliflower this can be a great way to use it, or it also works great with frozen.

Ingredients

Serves 1

handful (4-6) florets of cauliflower – fresh or frozen

1/2 tin chickpeas

cumin

paprika

1 mango

1/2 red onion

1 lime

2 medium corn or flour tortillas

siracha to serve

optional: if you like fresh coriander please add to the salsa, if you think it tastes like soap please do not.

Preheat oven to 180 ℃
If you’re using frozen cauliflower boil for a couple of minutes first but if using fresh there’s no need, just break into bite-sized pieces.
On a baking sheet, toss the cauliflower and drained chickpeas with oil, cumin and paprika and roast for 25-30 minutes, keeping an eye on the chickpeas.
To make the salsa dice the mango, finely dice the red onion and add to a bowl with a pinch of salt and the lime juice squeezed over.
Warm the tortillas and assemble, drizzling with as much or as little chilli sauce as you like.

With all those leftover tortillas why not try these sweet potato tacos. or if they’re getting a bit stale trying baking them.