Spiced Roasted Cauliflower & Chickpea Tortillas

PREP TIME: 10mins


Quick Lunch Idea! This is on repeat in my house as its delicious, made with very little ingredients and 100% teenager approved. The cauliflower mix is equally good in a bowl with some cooked quinoa for a gluten free alternative.

You can use broccoli instead or a combination like I did here.

The spice paste will be good on any veggies that you are ready to roast.

Serving Suggestion:

Guacamole, Coriander Yogurt and soft tortillas or chickpea pancakes.


  • 2 cauliflowers, broken into florets & leaves
  • 1 400g can chickpeas
  • 1 packet soft wholewheat tortillas

Spice Paste

  • 1tbspn Spanish smoked sweet paprika
  • 1tbspn ground coriander
  • 1tbspn ground cumin
  • 1 large garlic clove – minced
  • 1/2 tspn fine salt
  • 1/4 cup good olive oil

Yogurt Dressing

  • 1 cup good thick yogurt
  • 30g fresh coriander
  • 1/2 lime zest & juice (opt)
  • salt & pepper

Vegan: use coconut yogurt


  1. Pre-heat oven to 220c. Place all the spice paste ingredients together until you have pourable paste, place cauliflower and chickpeas in a bowl, rub the cauliflower and chickpeas all over with the paste until well covered.
  2. Place the cauliflower & chickpeas on a baking tray and place in the oven for about 20min until golden.
  3. Whizz the ingredients for the dressing together and season well. I like to place my tortillas in the oven for about 5min to warm up.
  4. To serve, tortilla + guacamole + cauliflowers & chickpeas + dressing (me some extra chillies) YUM
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