Taco Time: Caramelised Cauliflower with Zesty Vegan Green Sauce

Taco Time: Caramelised Cauliflower with Zesty Vegan Green Sauce

Roasted cauliflower, chickpeas and a zesty green sauce make the perfect combination for your next taco night in!⁠

Caramelised cauliflower and crispy chickpeas might take centre stage in this recipe, but the real star is the vibrant and flavoursome vegan green sauce. With just the right amount of tang - this mouth-watering condiment is loaded with goodness and is packed full of protein and healthy fats.⁠

Did you know cauliflower provides a multitude of nutrients including vitamins and minerals such as Vitamin C, K and B6 as well as potassium, magnesium and phosphorus?

Chickpeas give this dish a deliciously healthy crunch - not only is this legume so versatile, chickpeas are also highly nutritious providing a rich source of vitamins, minerals and fibre. Plus are also high in protein.

Zesty Vegan Green Sauce
1 ripe avocado, peeled and mashed
2 cups fresh spinach leaves
1/4 cup fresh parsley
1 lemon juiced + plus the zest of 1 lemon
2 garlic cloves, peeled
2 tablespoons nutritional yeast
1 scoop of VIVO Nue Au Naturel Alkaline Complete Protein Powder
1/4 cup extra-virgin olive oil
Salt and pepper to taste
Water (as needed to adjust the consistency)
Caramelised Cauliflower
1 head of cauliflower, washed and cut into florets
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
1 teaspoon smoked paprika
1 teaspoon onion flakes
1 teaspoon cumin
Salt and pepper to taste

Crispy Chickpeas
1 can chickpeas, drained and rinsed well
1 tablespoon coconut oil, melted
1/4 teaspoon chilli powder
1/2 teaspoon garlic powder

Tortilla rounds
Fresh herbs - eg. flat-leaf parsley, coriander etc

1. In a high-speed food processor add all of the ingredients for the sauce and blend until smooth and well combined. If the sauce is too thick, gradually add water, a tablespoon at a time, until the desired consistency is achieved.
2. Place the sauce into a jar and refrigerate for at least 1 hour to allow the flavours to come together.
3. Meanwhile preheat oven to 200 degrees celsius and line a baking sheet with baking paper. Place the coconut oil, maple syrup, smoke paprika, onion flakes, cumin and salt and pepper into a bowl and mix well. Add the cauliflower florets to the bowl and toss them in the marinade until evenly coated.
4. Transfer the cauliflower to the baking tray and spread evenly in a single layer. In a bowl, mix the chickpeas, coconut oil and spices tossing together to ensure the chickpeas are evenly coated. Place the chickpeas onto the same tray as the cauliflower.
5. Roast the cauliflower and chickpeas together for 20 - 25 minutes until golden. Remove from the oven.
6. Warm the tortilla rounds, place a good heaping of the green sauce and spread evenly over the top of each of the tortilla rounds. Add the cauliflower and chickpeas on top and fresh herbs. Enjoy!
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