Spiced Cauliflower And Chickpea Tacos

Ingredients

• 1 cauliflower (about 500g), cut into small florets, leaves shredded
• 3 tablespoons olive oil
• 400g tin chickpeas, drained and rinsed
• 2 tablespoons garam masala
• 10g fresh coriander, roughly chopped
• 500g sweet potatoes, scrubbed and cut lengthways into thin wedges
• 250g pack cherry tomatoes, quartered
• 35g sundried tomatoes (drained weight), finely chopped
• 4 spring onions, finely chopped
• 8 pack mini tortillas

Preparation

1. preheat the oven to 200°c and put 2 large baking trays inside to heat up. put the cauliflower florets on a hot baking tray, drizzle with ½ tbsp oil and toss to coat.
2. roast for 15 mins. add the chickpeas, cauliflower leaves and garam masala, then drizzle with another ½ tbsp oil. toss to coat, then roast for another 20-25 mins until tender and lightly browned. season and stir in the coriander.
3. meanwhile, put the sweet potatoes on the second hot tray, season with pepper, then toss with 1 tbsp oil. arrange so the wedges are skin-side down, then roast for 20-25 mins, tossing halfway through, until tender and golden.
4. mix the cherry and sundried tomatoes, spring onions and 1 tbsp oil in a bowl to make a salsa and set aside. wrap the tortillas in foil and warm in the oven for the last 5 mins of cooking. transfer everything to the table and let everyone assemble their own.