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.
Make sure to dab the chickpeas dry before baking to get a crispier outcome.
Roughly flip the cauliflower and chickpea mid-way to ensure even baking.
If you are assembling tacos for a big crowd then double the tortillas per serving so that they don’t get soggy.
You can create a taco bar and encourage the guests to make their own tacos.
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.