Cauliflower & Chickpea Tacos

Ingredients

• 300 g Cauliflower
• 240 g Chickpeas, canned, low sodium
• 8 pcs Whole-wheat tortillas
• 100 g Red cabbage, shredded finely
• 100 g Carrot, peeled and grated
• 80 g Low-fat Greek yogurt
• 1 tbsp Olive oil
• 30 ml Lime, juiced
• 10 g Taco seasoning mix, MRSJP
• 10 g Fresh coriander, chopped
• 1 g Salt and freshly ground black pepper to taste

Method

1. Preheat your oven to 200°C (400°F).
2. Place the cauliflower florets and the chickpeas on a baking sheet. Drizzle with the olive oil and sprinkle with taco seasoning, salt, and pepper. Toss to coat evenly. Roast in the oven for 20-25 minutes, or until the cauliflower is golden and tender.
3. While the cauliflower is roasting, prepare the slaw. In a medium bowl, combine the sliced red cabbage, the shredded carrot, and the lime juice. Toss well and set aside.
4. Heat the tortillas in a dry skillet for 1-2 minutes on each side or until warm.
5. Spread a thin layer of Greek yogurt on each tortilla. Add a portion of the roasted cauliflower and chickpea mixture, and top with cabbage slaw. Garnish with chopped cilantro.
6. Serve warm, with two tacos per person.