Monday is that day in the week where I really take the time to play around with a meatless recipe. I really take the time to get creative and try to do something different. We eat meatless meals quite often in our house, but Monday is the day when I usually have time to experiment. Love that!
I had a meat loverload (new word – love + overload) on the weekend and think I have meat sweats today, so I’m drinking the hell outta the water bottle beside me and trying to pee out the meat. Ew, I mean not PEE out the meat, but pee out the… ahh nevermind. This explanation is going nowhere fast.
Let’s get on with what’s important today, shall we? I am in the mood for tacos today and we have all the fixin’s in the fridge except the tortillas. I fancy something smokey, methinks! Chipotle peppers in adobo fit the bill! Chipotle and coconut? Why not? This is the time to play.
Roasting the cauliflower and chickpeas gives them an incredible flavour, great texture and the added unsweetened shredded coconut toasts nicely while the chickpeas and cauliflower roast. The coconut adds an extra crunch and may leave your guests guessing what it is. How fun is that. You won’t miss the meat in this recipe, THIS is a party in your mouth my friends. Promise. Now let’s get started, shall we?
- 1 can of chickpeas, rinsed well
- 1 head of cauliflower, broken down into florettes
- 2 cloves of garlic, minced (I love me some garlic!)
- 1 tbsp lime juice
- 2 chipotle peppers in adobo sauce (more if you like it spiiiicccyyyy)
- 1-2 tbsp unsweetened shredded coconut
- pinch of smoked paprika
- 2 pinches of cumin
- pinch of salt
- 16 corn or flour tortillas
- olive oil
- frozen or fresh chopped kale, sautéed in a splash of lime juice and a splash of olive oil, just until soft. Do not overcook. Mushy kale is not our friend here.
- options for topping (chopped avocado, sour cream/greek yogurt, shredded cheese, chopped cilantro and chopped onion)
- Preheat oven to 375 degrees F.
- Take 2 chipotle peppers out of adobo and finely chop. Don’t touch your face after chopping. Wash your hands thoroughly. This sh*t is hot.
- In a medium bowl, toss the cauliflower and chickpeas in 2 tbsp olive oil, chopped chipotle peppers, coconut and salt. Spread out in a single layer on a lined baking sheet. I like using parchment paper to line.
- Roast the cauliflower and chickpea mix for 20 minutes. Remove from the oven and give a toss. Swirl them around on the sheet so they are mixed up and the brown side is up. Put them back in the oven and roast another 20 minutes until nice and brown, but not burnt. Burnt sucks and tastes gross. If you burned them, discard and repeat steps 1 and 2 and adjust the time. Sorry about that, your oven must be super powered.
- When the cauliflower and chickpea mix are done roasting, squeeze half a lime on top and toss in the juice. Taste for seasoning. You probably don’t need to add any salt as the adobo packs quite the punch of flavour and salt. Add 5-10 shakes of salt if you are an insane salt monster like my friend Taylor.
- Stop eating the cauliflower and chickpea mix. I know it’s good. That’s why I gave you the recipe.
- Take a small handful of tortillas and wrap in foil, and warm slightly in the oven or microwave. Don’t wrap them in foil if you use the microwave, that’s a recipe for disaster.
- When ready, fill the warmed tortillas with your cauliflower/chickpea mix. Throw on your sautéed kale, tomatoes, sour cream/greek yogurt, and cilantro, avacado and of course, please, DO NOT forget the cheese. If you do, you’re not human!
Enjoy my friends!