Chili-Lime Cauliflower and Chickpea Tacos
a dinner recipe
I was born in Kingston Jamaica but grew up just east of Toronto, referred from this point on as The Six (paying homage to the once one-and-only area code of the city 416). My whole life I have spent in this city. My father drove the subway for 35 years and out of all my parents friends and family we were the only ones who didn’t live in Toronto. Dated boys, had best friends, went to University, night clubs shopping, eating, concerts all in this city. So it’s been quite a love affair. And all these years, I feel like it’s always been me somehow going west, from east of The Six.
Now I have lots of passions. My family. Cooking. Music. Books. Movies. Basketball. Laughter. All of which were birthed out of what I would consider a lonely childhood, but happy nonetheless. No tears to shed. Certainly possible to have both as I did. But that’s a story for another day.
I started this cooking as an escape during my maternity leave and later during the many lockdowns. As I documented my adventures in the kitchen on Instagram, it began to turn into so much more. A community. A creative outlet. Source of inspiration. Friendships. A new passion. And down the rabbit hole I go.
Eat more veggies! Eat more veggies! This has been my mantra for some time now. Which is why I love this recipe. Forget that it's packed full of plants AND protein. This recipe is simple and can whip up easily and in just under 15 minutes of prep. Full of so much flavour, your taste buds will swoon with satiated bliss. It's a Taco Tuesday with a real kick.
TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 30 M
TOTAL | 45 M
4 SERVINGS
- Drain and rinse chick peas.
- Chop cauliflower into pieces.
- Mix garlic powder, onion powder, chipotle powder and cayenne.
- Toss chick peas and cauliflower in avocado oil and mixed spices.
- Place on baking sheet lined with parchment paper.
- Bake on convection setting in oven for 30 minutes at 375 - 400 degree, tossing halfway through.
- Meanwhile, whisk together ingredients for chili-lime dressing and set aside. Chop cabbage, cilantro and jalapeño for garnish.
- When chick peas and cauliflower almost ready, toast corn tortillas in a hot frying pan or cast iron.
- Assemble tacos, garnish and drizzle with dressing.
- Serve. Devour. Thank me later.
Chili Lime Dressing tastes good on almost anything. Use for these tacos but save for dipping veggies or oven roasted potatoes into later.
Oven temperature varies...You know yours better than I do.
premium
powder
Premium garlic powder is more pungent in flavor and lighter in color. It is also more soluble due to the removal of the skins before milling.
2.5 oz - REFILL$7
8 oz - REFILL$17
powder
Onion powder offers concentrated onion flavor, enhancing dishes without moisture. Ideal for rubs, blends, and various cooking needs.
0.28 oz - PORTION$0.50
2.5 oz - REFILL$4
8 oz - REFILL$10
morita
powder
Ground from smoke-dried jalapeños, chipotle powder imparts a smokiness with notes of tobacco and chocolate to dishes.
0.35 oz - PORTION$0.50
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$25
ground
Ground cayenne is bright orange in color with a strong lingering heat and a pungent aroma and flavor. Our cayenne is not too hot for everyday use.
2 oz - JAR$6
8 oz - REFILL$14
