Spicy Indian chick pea + cauliflower tacos served with cooling cabbage and cucumber mint sauce for a little Taco Tuesday. I don’t have an exact recipe but for the taco base I do know I roasted an entire small head of cauliflower separately on 425 until fork tender. Before throwing the cauliflower in the oven, I tossed it in olive oil and about 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp chili powder, 1/2 tsp garam masala, 1/4 tsp cinnamon, salt and pepper to taste. I gave the pan a couple of shakes throughout the roasting.
While that was roasting, I sautéed a sweet onion on the stove until translucent, then added 2 cans of chickpeas, reserving the liquid and the same spices I used with the cauliflower, I added to the chickpeas and tossed to coat. I then added just enough bean liquid (or water) to let them simmer without drying out. Adding a little more liquid as needed, making adjustments as I went until everything tasted right. I added both the chickpeas and cauliflower to a tortilla, drizzled with a little sauce. A tahini-like sauce also pairs well. I like the added quick pickled cabbage for the contasting cooling effects and crunch.