High protein roasted cauliflower tacos

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Recipe

Prep Time
0
Cook Time
0
4 - 6 People
Serves 2
Beginner
Difficulty  0

Ingredients

  • 1 cup chickpea flour 
  • 1/3 cup tapioca flour or cornstarch 
  • 1 tsp baking powder 
  • 1 cups water (more if needed) 
  • 1/4 cup nutritional yeast 
  • salt to taste 
 

Roasted cauliflower and leek filling 

  • 2 cups broccoli florets 
  • 1 cup chopped leeks or red onion or even chickpeas as a substitute 
  • 1/4 cup olive oil 
  • 1/3 cup nutritional yeast 
  • 1 tsp ground cumin 
  • 1 tsp ground smoked paprika 
  • 1 tsp lemon juice 
  • 1 tsp lemon zest 

Refined bean mash 

  • 2 cups black beans 
  • 1 tsp ground cumin 
  • 1 tsp smoked paprika 
  • 1-2 tsp lemon juice 
  • salt and pepper to taste 
  • olive oil if needed 

Dressing 

Toppings 

Method

  1. Firstly start roasting the cauliflower and the leeks. On a parchment paper lined tray add the chopped cauliflower florets and the leeks, drizzle with oil, add spices, and nutritional yeast, and mix well until all the veggies are covered. 
  2. Bake for 15-20 minutes at 180 degrees Celsius until nice and golden. 
  3. Move on to the GF chickpea tortillas, mix the tortilla ingredients, and on a hot pan, add 3-4 tbsp of the batter per tortilla, fry on each side for 2-3 minutes until nice and toasted. Place on top of each other in a warm area until serving time. 
  4. For the refined black bean mash, add all the ingredients into a pan, mash the beans, and adjust the seasoning according to your liking. Here you can add oil of just some water if you like!
  5. Blend the dressing and chill. 
  6. Once all of the components of the tacos are done, add 2 tbsp of the refined bean mash to the tortillas, add on the roasted vegetables, sliced avocado, radishes or onions, dressing, and drizzle or sriracha sauce.
  7. Finish with some lemon squares and fresh cilantro!
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