Roast, spiced cauliflower tacos, chipotle hummus and mango salsa

cauliflower tacos

These Tacos are not only delicious, fun to assemble and nutritional powerhouses, but they also lend themselves to the substitution of ingredients to reduce food waste.

This recipe works beautifully using a mango chutney for example instead of the salsa. You could equally substitute the mango for a couple of tomatoes and create a delicious tomato salsa. Spring onions can be substituted for some leftover red onion; lemon instead of lime etc.

If you have a pot of shop-bought hummus - no problem! Just add some smoked paprika or chipotle paste. Or just leave it as it is. It's still going to do the job! You get the idea. And practically any combination of vegetables will roast to delicious perfection in the oven.


This recipe was created for ProVeg UK by professional chef, Richard Fox. For more of his recipes visit: 

  • Preparation Time: 30 minutes
  • Cooking Time: 30 minutes


Servings: 4 people

For the spiced cauliflower

  • 400g grams
    tin of chickpeas (240g drained weight)
  • 400 grams
    cauliflower broken into small florets
  • 1
    small onion thinly sliced
  • 2 tbsp
    olive oil
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1 tsp
    ground cinnamon
  • 1 tsp
    garlic granules
  • 1/2 tsp
    sea salt
  • 1/4 tsp
    black pepper
  • 125 grams
    fresh spinach leaves shredded

For the hummus

  • 400 grams
    tin of chickpeas 240g drained weight
  • 2 tbsp
    lemon juice
  • 1 clove
    garlic crushed
  • 1 tbsp
  • 2 tbsp
  • 2 tbsp
    olive oil
  • 1/2 tsp
    smoked paprika
  • 1/4 tsp
    ground cumin

For the mango salsa

  • 1
    large mango diced small
  • 1 pinch
    chilli flakes
  • 2
    spring onions finely chopped
  • 1/2
    lime the juice of
  • 2 tbsp
    fresh coriander chopped

To finish

  • 12
    mini flour tortillas
  • 2-3
    sprigs of coriander (optional)


  1. Preheat the oven to 200°C.

  2. Put the cauliflower florets, chickpeas and onion in a large mixing bowl

  3. Mix the oil, spices and seasoning in a small bowl until thoroughly combined and add to the cauliflower mix

  4. Mix thoroughly with clean hands until the vegetables are evenly coated with the spice mix.

  5. Spread in a single even layer on a large oven tray and roast for 20-25 minutes.

  6. While the vegetables are roasting make the hummus and salsa

  7. Make the hummus by combining all the hummus ingredients in a food processor until smooth. Store refrigerated until required in an airtight container.

  8. Make the salsa by combining all the salsa ingredients. Store refrigerated until required in an airtight container.

  9. Remove the roasted cauliflower mix from the oven, transfer into a large bowl and add the shredded spinach. Stir well until the spinach has softened and is thoroughly combined.

  10. To serve: heat the flour tortillas according to the instructions on the packet.

  11. Spoon a heaped tsp of the hummus onto the middle of each tortilla and spread evenly.

  12. Add about a tbsp of the cauli mix and top with a tsp of the salsa

  13. Garnish with coridander leaves and serve immediately

Courses: Main Course
Cuisines: Mexican, World

Try the Veggie Challenge

You may also be interested to taste

tofu tacos

Main Course

Shredded Tofu with Crispy Tacos and Refried Beans (ve)


Creamy Rice Pudding with Fresh Berry Jam (ve)

Indian sausage rolls


Indian-style Sausage Rolls


Beetroot Bread (VE)