Roasted Cauliflower and Chickpea Tacos with Tropical Slaw

Roasted Cauliflower and Chickpea Tacos with Tropical Slaw

Chef Jeff Merry | Reinhart Boston Division

Ingredients

  • 1 C Cauliflower Florets
  • ½ C Drained Chic Peas
  • 2 Tbsp EVOO
  • 2 tsp Fajita Seasoning
  • 3 6” Flour Tortilla
  • TT Tropical Slaw (recipe below)

Preparation

  1. In a bowl combine cauliflower and chickpeas, toss with olive oil and fajita seasoning. Place on a sheet pan and place in a pre-heated 375°F oven. Bake for about 15-20 minutes, turning to evenly roast.
  2. Heat tortillas, divide cauliflower mix evenly between 3 tacos and top with slaw.

Tropical Slaw

Ingredients

  • 1 Fresh Mango, peeled and diced
  • 1 C Cole Slaw Mix
  • 2 Tbsp Pineapple Juice
  • 1 Tbsp Honey Dijon Mustard
  • 1/2 Tbsp Apple Cider Vinegar
  • 1 Tbsp EVOO

Preparation

  1. Combine ingredents to make the tropical slaw. Place on top of tacos.

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