Ingredients with Measurements:
- 1 head of cauliflower, chopped into small florets
- 1 can of chickpeas, drained and rinsed
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- Salt and pepper to taste
- 8-10 small tortillas
- 1/2 cup of plain Greek yogurt
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a large skillet, heat olive oil over medium-high heat.
3. Add cauliflower florets and chickpeas to the skillet and cook for 5-7 minutes, stirring occasionally.
4. Add cumin, coriander, smoked paprika, turmeric, cayenne pepper, salt, and pepper to the skillet and stir until the cauliflower and chickpeas are coated in the spices.
5. Transfer the cauliflower and chickpea mixture to a baking sheet and bake for 15-20 minutes, or until the cauliflower is tender and slightly browned.
6. While the cauliflower and chickpeas are baking, warm the tortillas in the oven or microwave.
7. To assemble the tacos, place a spoonful of the cauliflower and chickpea mixture onto each tortilla.
8. Top each taco with a dollop of Greek yogurt, a sprinkle of fresh cilantro, and a squeeze of lime juice.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 8-10 tacos
Nutritional information:
- Calories per serving: 150
- Total fat: 4g
- Total carbohydrates: 23g
- Dietary fiber: 5g
- Protein: 6g
Substitutions for ingredients:
- Instead of cauliflower, you can use broccoli or sweet potato.
- Instead of chickpeas, you can use black beans or lentils.
- Instead of Greek yogurt, you can use sour cream or vegan yogurt.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Top the tacos with shredded cheese or vegan cheese.
- Add diced tomatoes or salsa to the tacos.
Tips and tricks:
- Make sure to chop the cauliflower into small florets so that they cook evenly.
- If you want to make the tacos spicier, add more cayenne pepper or hot sauce.
- You can make the cauliflower and chickpea mixture ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
- Store leftover cauliflower and chickpea mixture in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the cauliflower and chickpea mixture, place it in a skillet over medium heat and cook until heated through.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and fresh cilantro on top.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Serve the tacos with a side of rice or quinoa.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Naan bread
Troubleshooting advice:
- If the cauliflower is not tender after baking, put it back in the oven for a few more minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
- Tacos originated in Mexico, but have become a popular dish in many other countries.
Flavor profiles:
- The cauliflower and chickpea mixture is spicy and flavorful, with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the tacos with a cold beer or a refreshing iced tea.
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