Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tandoori Cauliflower and Chickpea Tacos: A Bold Fusion Feast

  • Author: David Andersson
  • Total Time: 40 minutes
  • Yield: 8 tacos 1x
  • Diet: Vegan

Description

At its core, the Tandoori Cauliflower and Chickpea Tacos recipe is a modern fusion dish. It takes the traditional Indian preparation of “Gobi” (cauliflower) and “Chana” (chickpeas) and repurposes them as a taco filling. Instead of serving these spiced vegetables with basmati rice or buttery naan, we tuck them into warm tortillas and top them with cooling sauces and crunchy garnishes.

Ingredients

Scale

For the filling

  • 1 medium head cauliflower, cut into small florets

  • 1 can (15 oz / ~400 g) chickpeas, drained & rinsed

  • ¾ cup plain yogurt (dairy or plant-based)

  • 2 tbsp oil (olive or neutral)

  • 2 tbsp tandoori masala

  • 1 tsp paprika (smoked if you have it)

  • ½ tsp garlic powder (or 2 cloves minced)

  • ½ tsp salt (adjust to taste)

  • Juice of ½ lemon

For the tacos

  • Small tortillas (corn or flour)

  • Shredded red cabbage or lettuce

  • Sliced red onion

  • Fresh cilantro

Optional sauce (highly recommended!)

  • ½ cup yogurt

  • 1 tbsp lemon juice

  • 1 small garlic clove, grated

  • Salt to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

  2. Make the marinade
    In a large bowl, mix yogurt, oil, tandoori masala, paprika, garlic, salt, and lemon juice.

  3. Coat the veggies
    Add cauliflower and chickpeas. Toss until everything is well coated.

  4. Roast
    Spread evenly on the baking sheet.
    Roast for 25–30 minutes, flipping halfway, until cauliflower is tender and slightly crispy on the edges.

  5. Make the sauce (optional)
    Stir all sauce ingredients together until smooth. Chill if you have time.

  6. Warm tortillas
    Heat in a dry pan or microwave until soft.

  7. Assemble tacos

    • Add tandoori cauliflower & chickpeas

    • Top with cabbage, onion, cilantro

    • Drizzle with yogurt sauce

Notes

For extra flavor and texture, finish these tacos with a cooling yogurt or vegan raita sauce, a squeeze of fresh lime, and a sprinkle of chopped cilantro or mint. If you like heat, add sliced green chilies or a drizzle of chili oil. These tacos also pair beautifully with pickled red onions or shredded cabbage for a bright, crunchy contrast.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Indian–Mexican Fusion

Nutrition

  • Serving Size: 2 tacos
  • Calories: 420 kcal

Keywords: Roasted Cauliflower Chickpea Tacos, Indian Spiced Veggie Tacos, Tandoori Gobi Chana Tacos, Vegetarian Fusion Tacos, Spiced Cauliflower Taco Filling

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipesmaria.com/tandoori-cauliflower-and-chickpea-tacos-recipe/