You’ve gotta try these spicy Tandoori Cauliflower Chickpea Tacos that are tasty, filling, and easy to make. These Indian-inspired tacos are healthy enough to eat every day and fit great on a party menu! Vegan adaptable.

For Diwali, I am curating an Indian Mexican fusion menu featuring appetizer as Cheese Masala Corn Dip, one of the main is this taco recipe and desserts. Other recipes will be posted soon this month.

The Ingredient List

This Indian-inspired taco recipe is split into 3 components.

1. Toppings – Masala Chickpea and Cauliflower.
2. Drizzle – Spicy Cilantro Mint Crema.
3. Salad- A simple veggie coleslaw salad.

The list may look extensive but it is just making the toppings more flavorful by coating them with a variety of Indian spices. You can make the process easier by making them ahead of time.

Marinating Cauliflower.

To make the tandoori style cauliflower it is very important to marinate the florets in the yogurt, roasted chickpea flour, and spice mix. I add mustard oil to the marinade for the authentic tandoori taste. After marinating, make sure it sits in the fridge for at least 30 minutes before baking.

Crunchy Masala Chickpea.

Do not miss making these easy peasy crispy masala chickpeas. The secret to the crunch is that you will have to dab the chickpeas with a kitchen towel to dry them as much as you can. Then toss them with masalas and oil. Next, bake them until crunchy.

Cilantro Mint Crema.

This creamy cilantro mint dip is to die for! It cannot get easier than this. Every Indian home has a jar of green chutney sitting in the fridge. It can be homemade or store-bought. Simply whisk sour cream or greek yogurt with a generous amount of Indian green chutney aka cilantro mint chutney and voila, a delicious dip is ready to slather over the tacos.

Simple Salad Topping.

Steaming beets is a part of my weekly meal prep and goes well with these tacos. I have mixed cabbage, onions, and shredded beets with some chaat masala to create a quick slaw. This slaw adds more body and color to these tacos.

Step by Step Method.

For marinating the cauliflower.

• In a big bowl add everything called for marination. Whisk it well.
• Now add in the cauliflower florets and combine them to coat with the marinade.
• Let it sit in the refrigerator for at least 30 minutes or up to 2 days for flavors to meddle.

For the crunchy masala chickpea.

• Open the chickpea can, and drain it in a mesh colander.
• Place the chickpea on the kitchen towel and roughly pat dry. This will ensure that they are very crisp after baking.
• Now add the chickpea to the baking tray. Top it with oil, masalas, and salt. Mix well will your hands to coat and spread it in a single layer without overcrowding.

• Preheat the oven to 375 degrees F and bake the cauliflower and chickpea trays simultaneously if you have a big range. If your oven is small, you can bake them one after the oven.
• Bake for about 25-30 minutes, flipping them once during baking to ensure even cooking.
• Once they are a bit charred on the top they are done.
• The cauliflower should be tender when pierced with a fork and the chickpea should be crunchy when eaten.

Spicy cilantro crema.

• Whisk yogurt with cilantro mint chutney, and add salt if needed.
• If the chutney doesn’t have garlic, add it if desired.
• Add in a little water if needed to adjust the consistency so that it can be drizzled over the tacos.
• Refrigerate until use.

For the coleslaw.

In a big bowl, simply mix everything called for making coleslaw. Refrigerate and use as needed.

Assemble the tacos.

• Warm up the tortillas on a skillet, on the gas flame, or in the microwave for a few seconds.
• Add 3-4 tandoori cauliflower florets, a tablespoon of crispy masala chickpea, top it with coleslaw and lastly drizzle a generous amount of spicy cilantro crema on it. Eat immediately.  

Important tips.

For the cauliflower part.

If you are missing spices then stick to simple chili powder, ginger, garlic, salt, and pepper. Swap yogurt for a non-dairy alternative.

For spicy cilantro mint crema

If green chutney is unavailable then just blend a fistful of cilantro, mint, ½ jalapeno, 2 cloves garlic, salt pepper, yogurt, and lemon in a blender until smooth. Add enough water to adjust the consistency.

The coleslaw.

You can skip beets and use a medley of thinly sliced purple cabbage, onion, and pepper instead, or even use a store-bought coleslaw mix.

Vegan & Gluten-free

This recipe is gluten-free. For making it vegan, I love to swap dairy yogurt with coconut yogurt. It tastes beyond amazing.

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Love Indian fusion recipes then try these!

Indian flavor cupcakes

Veg Paneer Lasagna

Sweet Potato Chaat Salad

Tandoori Cauliflower Chickpea Tacos

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5 from 1 vote

Tandoori Cauliflower Chickpea Tacos

Spicy Tandoori Cauliflower Chickpea Tacos is an Indian Mexican fusion recipe that is healthy for an everyday meal or a vegetarian party menu.

Course Main Course

Cuisine Indian, Mexican

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Adjustable Servings –12

Calories 91kcal

Author Khushboo

Ingredients

To marinate cauliflower florets

• ⅓ cup thick yogurt Or hung curd
• 2 tablespoons Mustard oil Or of choice
• 1.5 tablespoon roasted besan chickpea flour
• 1 teaspoon ground cumin
• 1.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• ¼ teaspoon turmeric
• 1 teaspoon chaat masala
• 2 teaspoon garlic grated or paste
• 1 teaspoon ginger grated or paste
• 1 tablespoon kasoori methi
• 3 cups cauliflower florets

For masala roasted chickpea

• 15.5 oz can chickpea
• 1 teaspoon red chili powder
• Two pinches turmeric
• 1 teaspoon coriander powder
• A couple of twists of black pepper
• Salt to taste
• 2 teaspoon oil of choice

For spicy cilantro mint crema

• 1 cup Greek yogurt OR sour cream
• 2-3 tablespoons green chutney see notes
• ½ teaspoon garlic powder optional.
• Water to thin down
• Salt to taste if needed.

For the coleslaw

• 1 cup steamed beetroot shredded
• 1 cup shredded cabbage
• ½ cup onions thinly sliced
• ½ teaspoon chaat masala.
• 1 teaspoon lemon juice.

Other ingredients

• 12-14 count small taco tortillas of choice.
• Chopped cilantro optional

Instructions

For the cauliflower.

• In a big bowl add everything called for marination. Whisk it well.
• Now add in the cauliflower florets and combine them to coat with the marinade.
• Let it sit in the refrigerator for at least 30 minutes or up to 2 days for flavors to meddle.

For the crunchy masala chickpea

• Open the chickpea can, and drain it in a mesh colander.
• Place the chickpea on the kitchen towel and roughly pat dry. This will ensure that they are very crisp after baking.
• Now add the chickpea to the baking tray. Top it with oil, masalas, and salt. Mix well will your hands to coat and spread it in a single layer without overcrowding.
• Preheat the oven to 375 degrees F and bake the cauliflower and chickpea trays simultaneously if you have a big oven. If your oven is small, you can bake them one after the oven.
• Bake for about 25-30 minutes, flipping them once during baking to ensure even cooking.
• Once they are a bit charred on the top they are done.
• The cauliflower should be tender when pierced with a fork and the chickpea should be crunchy when eaten.

For spicy cilantro crema

• Whisk yogurt with cilantro mint chutney, and add salt if needed.
• If the chutney doesn’t have garlic, add it if desired.
• Add in a little water if needed to adjust the consistency so that it can be drizzled over the tacos.
• Refrigerate until use.

For the coleslaw.

• In a big bowl, simply mix everything called for making coleslaw. Refrigerate and use as needed.
• Assemble the tacos.
• Warm up the tortillas on a skillet, on the gas flame, or in the microwave for a few seconds.
• Add 3-4 tandoori cauliflower florets, a tablespoon of crispy masala chickpea, top it with coleslaw and lastly drizzle a generous amount of spicy cilantro crema on it. Eat immediately.

Step by Step video of the recipe –

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A post shared by Khushboo sharing practical recipes! (@carveyourcraving)

Notes

Recipe for green chutney here.

Important tips.

1. Make sure to dab the chickpeas dry before baking to get a crispier outcome.
2. Roughly flip the cauliflower and chickpea mid-way to ensure even baking.
3. If you are assembling tacos for a big crowd then double the tortillas per serving so that they don’t get soggy.
4. You can create a taco bar and encourage the guests to make their own tacos.
5. Make sure you use small 4-5” tortillas for easy assembly and eating. You can fill these toppings in a crispy taco shell too.

Make ahead-of-time tips.

• Marinate cauliflower up to 2 days in advance.
• Make the masala chickpea and bake cauliflower up to 3 days in advance.
• Always place them in an airtight container and refrigerate them.
• You can make the cilantro crema up to 2 days ahead of time.
• Chop and shred coleslaw ingredients and keep refrigerated up to 3 days in advance.

Possible substitute

For the cauliflower part. If you are missing spices then stick to simple chili powder, ginger, garlic, salt, and pepper.

Make it Vegan.

Swap yogurt for a non-dairy alternative.I like coconut yogurt.

For spicy cilantro mint crema.

If green chutney is unavailable then just blend a fistful of cilantro, mint, ½ jalapeno, 2 cloves garlic, salt pepper, yogurt, and lemon in a blender until smooth. Add enough water to adjust the consistency.

For the coleslaw.

You can skip beets and use a medley of thinly sliced purple cabbage, onion, and pepper instead, or even use a store-bought coleslaw mix.

Thinly sliced avocado makes a wonderful topping.

Nutrition

Serving: 12g | Calories: 91kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Sodium: 680mg | Potassium: 206mg | Fiber: 3g | Sugar: 2g | Vitamin A: 146IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 1mg

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