Honey-Harissa Roasted Cauliflower Tacos
Celebrate Week 31 with a bold fusion of North African spice and Mexican street food flair. This dish combines smoky harissa-glazed cauliflower with crunchy chickpeas and a zesty lime crema for an exciting flavor explosion that redefines taco night.
Ingredients
- Cauliflower head, cut into small florets1 large
- Canned chickpeas, drained and rinsed400 g
- Harissa paste2 tbsp
- Honey or agave syrup1 tbsp
- Olive oil3 tbsp
- Small corn or flour tortillas12 stk
- Greek yogurt or sour cream200 ml
- Lime, zest and juice1 stk
- Red cabbage, thinly shredded0.25 head
- Fresh cilantro, chopped1 bunch
- Pickled red onions100 g
Instructions
Preheat your oven to 200°C. In a large bowl, whisk together harissa paste, honey, and olive oil. Add the cauliflower florets and chickpeas, tossing until evenly coated. Spread them on a baking sheet and roast for 20-25 minutes until caramelized and tender.
While the vegetables roast, combine the Greek yogurt with lime zest and half of the lime juice. Season with a pinch of salt and stir until smooth.
Heat the tortillas in a dry pan over medium heat for 30 seconds per side, or wrap them in foil and place them in the oven for the last 5 minutes of roasting.
Build the tacos by layering shredded red cabbage on each tortilla. Top with a generous spoonful of the roasted cauliflower and chickpea mix. Drizzle with lime crema and garnish with pickled onions and fresh cilantro.
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