chorizo, cauliflower and chickpea tacos
- 1 tablespoon extra virgin olive oil
- 420g chorizo (about 3), sliced
- 1 red onion, sliced
- 500g small cauliflower florets
- 1 x 400g can chickpeas (garbanzo beans), rinsed and drained
- 400g cherry tomatoes
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ cup (60ml) water
- 8 x 15cm (6 inch) flour tortillas, warmed
- finely shredded red cabbage and coriander (cilantro), to serve
lime and coriander crema
- 1 cup (240g) sour cream
- 2 tablespoons lime juice
- 1 tablespoon finely chopped coriander (cilantro) leaves
- 1 teaspoon finely grated lime rind, plus extra to serve
- sea salt flakes
- Heat a large frying pan over medium-high heat+.
- Add the oil, chorizo and onion and cook, stirring occasionally, for 5 minutes or until the chorizo is golden.
- Add the cauliflower, chickpeas, tomatoes, paprika and cumin and cook for 6 minutes, stirring occasionally. Pour in the water and stir to combine. Cover the pan with a tight-fitting lid and reduce the heat to medium. Cook for 5–7 minutes or until the cauliflower is soft.
- To make the lime and coriander crema, combine sour cream, lime juice, coriander (cilantro) leaves, lime rind and sea salt flakes. Sprinkle with extra finely grated lime rind.
- To assemble, fill the tortillas with some cabbage and the chorizo and cauliflower mixture. Top with coriander and lime and coriander crema. Serves 4
+ This recipe is sponsored by Miele.
TIP
My family loves a ‘choose your own adventure’ taco feast, where I place all the components out and let everyone build their own.
CLICK HERE TO WATCH THE VIDEO
Photography: Chris Court
Sue Griffiths
This is a great recipe ... instead of the chorizo.. I use Chinese sausage (Lup Chong) 3 - 4 sliced ... the sliced red cabbage and coriander crema are a must..
© DONNA HAY GROUP
