Chilli Cauliflower Chickpea Tacos with Mango Salsa

(Makes 10 tacos)



10 corn or flour tortillas

450g or about 1 small head chopped cauliflower

1 x 400g tin Biona Organic chickpeas (drained and rinsed them)

3 tbsp Biona Organic Extra Virgin Olive Oil

1 tsp chili powder

1 tsp smoked paprika

½ tsp cumin

Zest of 1 lime

Pinch of sea salt and black pepper to taste

For the salsa:

1  x 400g tin Biona Organic Mango Chunks

1 jalapeño, seeded and finely chopped

½ red bell pepper, diced

Juice of 1 lime

3 tbsp fresh cilantro, chopped

Sea salt and black pepper to taste

For topping (optional):

Cabbage slaw

Extra coriander

Extra lime juice




  1. Preheat oven to 220°C (200°C fan, gas 7) and line two baking trays with foil.
  2. Combine cauliflower and chickpeas in a large bowl. In a smaller bowl, combine olive oil, chili powder, smoked paprika, cumin, lime zest, salt and pepper. Whisk to combine. Pour over cauliflower and chickpeas and toss to evenly distribute.
  3. Spread mixture evenly onto baking trays (try to avoid crowding) and roast for 25 minutes, tossing once halfway through.
  4. In the meantime, prepare salsa by combining all ingredients in a large bowl. Refrigerate until ready to use.


Windmill products used in this recipe