Introducing my Indian fusion Tandoori Cauliflower and Chickpea Tacos served with a creamy and spicy Avocado Chutney. Cauliflower florets and chickpeas are marinated in a tangy tandoori masala and roasted until golden. Each bite has bursts of flavour and it's probably my favourite taco recipe ever!

Tandoori Cauliflower and Chickpea Tacos wrapped in a plain tortilla and topped with fresh avocado chutney.

A Smoked, Spicy and Oh So Fresh Indian-Mexican Fusion Dish!

Everything here just works. You've got the smoky tandoori cauliflower, the chickpeas for texture, and that creamy avocado chutney to cool things down.

Honestly, I love it so much that it's now on permanent rotation!

I usually finish it off with either pink pickled onions or crunchy kachumber salad. I once had leftover raw mango onion relish and it was mind-blowingly good. To complete the meal, add in these punchy and cheesy air fryer Mexican potatoes.

The bright avocado chutney brings everything together - it's cool, creamy, and just the right contrast to the warmth of the spices.

Lay it all out and let everyone dig in!

Hayley x

tandoori chickpea and cauliflower florets in a white bowl.

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Cauliflower - chopped into small equal sized florets.
Chickpeas - I like to batch cook raw chickpeas in my Instant Pot, and freeze them in small batches for later use. Tinned chickpeas work well too.
Spices - I use my homemade tandoori masala powder for this recipe. Shop-bought works well too.
Ginger and garlic paste - if you use tandoori masala powder, I recommend preparing a ginger garlic paste. If you directly make a tandoori sauce marinade, you can skip adding more.
Lemon juice - lemon juice adds tang in the absence of yogurt.
Oil - I use a neutral flavoured oil as to not over power the dish.

tandoori cauliflower and chickpeas roasted in a baking tray.

Avocado Chutney

Avocado
Coriander - always use fresh here.
Chilli - I usually use a green finger chilli but jalapenos work too.
Garlic - a fresh clove of garlic adds layer to the sauce.
Lime juice - a generous squeeze gives welcome tang to the creaminess.
A pinch of sugar or drizzle of maple syrup enhances the flavours of the chutney but is optional.

a white tortilla wrap is topped with a spiced cauliflower and chickpea taco filling.

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an overhead shot of tandoori cauliflower taco

Tandoori Cauliflower Chickpea Tacos with Avocado Chutney

Print Recipe Pin Recipe

Course lunch, Main Course

Cuisine Indian fusion

Prep Time 10

Cook Time 35

Total Time 45

Servings

Author Hayley Dhanecha

Equipment

Baking tray

Ingredients

Tandoori Cauliflower and Chickpeas

3 cup cauliflower florets
2 cup chickpeas boiled and drained
3 tbsp. oil
1 tbsp. tandoori powder
1 tbsp. lemon juice
1 tsp. ginger-garlic paste
salt to taste

Spicy Avocado Chutney

2 avocado
4 tablespoon coriander freshly chopped
2 hot green chilli
3 garlic cloves
3 Tbsp. lime juice
salt

To serve

12 tortilla wraps warmed
1 cup pickled onions
2 cup any green leafy salad
2 limes cut into wedges

Instructions

Preheat the oven to gas mark 7.
In a big bowl mix tandoori marinate ingredients.
3 tbsp. oil, 1 tbsp. tandoori powder, 1 tbsp. lemon juice, 1 tsp. ginger-garlic paste, salt to taste
Add cauliflower and chickpea and gently mix until everything coats well.
3 cup cauliflower florets, 2 cup chickpeas
Transfer to the baking tray, do not overcrowd the baking tray.
Bake for 30-35 minutes or until roasted.
Meanwhile, prepare the avocado chutney by placing all the ingredients in a blender and blend it until smooth.
2 avocado, 4 tablespoon coriander, 2 hot green chilli, 3 garlic cloves, 3 Tbsp. lime juice, salt
Fill each tortilla with tandoori cauliflower and chickpeas and drizzle avocado chutney on top. Garnish with the pickled onion.
12 tortilla wraps
Finish with freshly chopped coriander and serve with lime wedges.
1 cup pickled onions, 2 cup any green leafy salad, 2 limes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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