Tandoori Cauliflower Chickpea Tacos Recipe

Vegan Tandoori Cauliflower Chickpea Tacos

Tandoori Cauliflower and Chickpea Taco in a plain tortilla wrap with fresh guacamole.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 tacos


For the Tandoori Cauliflower and Chickpea mix

  • 3 cup cauliflower florets
  • 1 can of chickpeas drained
  • 3 tbsp oil
  • 1 tbsp tandoori masala/curry powder
  • 1 tbsp kashmiri red chilli powder
  • 1 tbsp ground cumin
  • 1 tbsp dry mango powder
  • 1 tbsp lemon juice
  • 1 tsp. ginger-garlic paste
  • Salt to taste

Creamy and Spicy Guacamole

  • 1 avocado peeled and with stone removed
  • 4 tbsp coriander chopped
  • 1 hot green chilli
  • 2 garlic cloves
  • 2 tbsp lime juice
  • Salt to taste

To serve

  • Tortilla wraps warmed
  • Coleslaw/Pink slaw
  • Green salad of your choice
  • Lime cut into wedges


  1. Start by preheating your oven to 425°F/220°C
  2. In a mixing bowl, add the oil, tandoori masala, red chilli powder, cumin, mango powder, lemon juice, ginger-garlic paste and salt. Mix well.
  3. Add the cauliflower and chickpeas to the mix. Combine well, covering them in the mixture until evenly coated.
  4. Place the mix on a baking tray lined with parchment paper. Try to spread the mix evenly across the tray, and prevent it from bunching up or piling up.
  5. Transfer the tray to the oven and bake for 30 minutes. Check on it regularly to ensure the mix doesn’t burn.
  6. While the mix bakes, make the guacamole. Put the peeled and de-stoned avocado, coriander, green chilli, garlic, lime juice and salt in a blender. Blend until smooth. If it’s a little thick, add a little water to allow it to smoothen.

  7. Once baked, remove cauliflower and chickpea mix from oven. Allow to cool for 5 minutes.
  8. Prepare the tortillas by filling each one with pink slaw, salad, tandoori cauliflower and chickpeas, and drizzle a little bit of guacamole on top. Garnish with lime wedges and chopped coriander. Serve and enjoy.