You’ll be amazed at how delicious cauliflower
is when combined with crunchy chickpeas and a spicy coriander pesto.
For the Roasted Cauliflower
1 large cauliflower, trimmed and separated into bite-sized florets
2 tbsp olive oil
Half tsp salt
For the Crispy Chickpeas
400g chickpeas, drained and rinsed
1 tbsp olive oil
Half tbsp garlic powder
Half tbsp paprika
For the Coriander Pesto
30g fresh coriander, roughly chopped
25g pine nuts, toasted
1 small clove garlic, chopped
1 small green chilli, deseeded and chopped
2 tbsp lime juice
Quarter tsp salt
3 tbsp olive oil
8 soft flour tortillas
- Preheat the oven to 200C/180C fan/gas 6. Place the cauliflower florets in a large bowl with the oil and salt and toss to coat. Spread out in a single layer on a large baking tray.
- Mix the crispy chickpea ingredients in the same bowl then spread on a second large baking tray. Bake both trays for 25-30 mins, stirring once until the cauliflower is tender and browned in places and the chickpeas are golden and crispy.
- Meanwhile, place all the pesto ingredients except the oil, in a mini food processor or blender and process until finely chopped. With the motor running, gradually drizzle in the olive oil through the feed tube, stopping halfway through to stir the mixture with a spatula.
- Heat the tortillas as directed on the packaging. Spread some of the pesto on one half of each tortilla then top with the roasted cauliflower and a spoonful of the crispy chickpeas (serve the rest in a small bowl). Fold tortillas over the filling and serve with lime wedges.
If you prefer use fresh parsley or basil instead of the coriander for the pesto – or a mix of herbs.