Tandoori Cauliflower Chickpea Tacos Carve Your Craving

For Diwali, I am curating an Indian Mexican fusion menu featuring appetizer as Cheese Masala Corn Dip, one of the main is this taco recipe and desserts. Other recipes will be posted soon this month.

The Ingredient List

This Indian-inspired taco recipe is split into 3 components. The list may look extensive but it is just making the toppings more flavorful by coating them with a variety of Indian spices. You can make the process easier by making them ahead of time.

Marinating Cauliflower.

To make the tandoori style cauliflower it is very important to marinate the florets in the yogurt, roasted chickpea flour, and spice mix. I add mustard oil to the marinade for the authentic tandoori taste. After marinating, make sure it sits in the fridge for at least 30 minutes before baking.

Crunchy Masala Chickpea.

Do not miss making these easy peasy crispy masala chickpeas. The secret to the crunch is that you will have to dab the chickpeas with a kitchen towel to dry them as much as you can. Then toss them with masalas and oil. Next, bake them until crunchy.

Cilantro Mint Crema.

This creamy cilantro mint dip is to die for! It cannot get easier than this. Every Indian home has a jar of green chutney sitting in the fridge. It can be homemade or store-bought. Simply whisk sour cream or greek yogurt with a generous amount of Indian green chutney aka cilantro mint chutney and voila, a delicious dip is ready to slather over the tacos.

Simple Salad Topping.

Steaming beets is a part of my weekly meal prep and goes well with these tacos. I have mixed cabbage, onions, and shredded beets with some chaat masala to create a quick slaw. This slaw adds more body and color to these tacos.

Step by Step Method.

For marinating the cauliflower.

In a big bowl add everything called for marination. Whisk it well.Now add in the cauliflower florets and combine them to coat with the marinade.Let it sit in the refrigerator for at least 30 minutes or up to 2 days for flavors to meddle.

For the crunchy masala chickpea.

Open the chickpea can, and drain it in a mesh colander. Place the chickpea on the kitchen towel and roughly pat dry. This will ensure that they are very crisp after baking.Now add the chickpea to the baking tray. Top it with oil, masalas, and salt. Mix well will your hands to coat and spread it in a single layer without overcrowding.

Preheat the oven to 375 degrees F and bake the cauliflower and chickpea trays simultaneously if you have a big range. If your oven is small, you can bake them one after the oven.Bake for about 25-30 minutes, flipping them once during baking to ensure even cooking.Once they are a bit charred on the top they are done.The cauliflower should be tender when pierced with a fork and the chickpea should be crunchy when eaten.

Spicy cilantro crema.

Whisk yogurt with cilantro mint chutney, and add salt if needed.If the chutney doesn’t have garlic, add it if desired.Add in a little water if needed to adjust the consistency so that it can be drizzled over the tacos.Refrigerate until use.

For the coleslaw. In a big bowl, simply mix everything called for making coleslaw. Refrigerate and use as needed.

Assemble the tacos.

Warm up the tortillas on a skillet, on the gas flame, or in the microwave for a few seconds.Add 3-4 tandoori cauliflower florets, a tablespoon of crispy masala chickpea, top it with coleslaw and lastly drizzle a generous amount of spicy cilantro crema on it. Eat immediately.

Important tips.

For the cauliflower part. If you are missing spices then stick to simple chili powder, ginger, garlic, salt, and pepper. Swap yogurt for a non-dairy alternative. For spicy cilantro mint crema If green chutney is unavailable then just blend a fistful of cilantro, mint, ½ jalapeno, 2 cloves garlic, salt pepper, yogurt, and lemon in a blender until smooth. Add enough water to adjust the consistency. The coleslaw. You can skip beets and use a medley of thinly sliced purple cabbage, onion, and pepper instead, or even use a store-bought coleslaw mix.

Vegan & Gluten-free

This recipe is gluten-free. For making it vegan, I love to swap dairy yogurt with coconut yogurt. It tastes beyond amazing. KEEP IN TOUCH – Are we friends yet? Let’s connect on Facebook| Instagram | Pinterest | Twitter. Never miss a recipe. Please subscribe to my blog. It is free! Check out easy recipe videos on my YouTube channel now! Pin this photo for future reference.