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.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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