Spicy Baked Chickpea Cauliflower fritters TACO with Mango Salsa and Slaw(Vegan

• Vegetarian

• Produce

  • 1/4 head Cabbage
  • 1 Carrot cut to
  • 1/2 head Cauliflower
  • 1/2 Chilli, red powder
  • 2 tbsp Cilantro
  • 1 Cilantro
  • 1/2 English cucumber or the mini cucumber
  • 2 Garlic, whole
  • 1 1/2 Jalapeno
  • 1/2 cup Mango puree, sweetened or plain
  • 2 inches Small quarter onion

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 pinch Baking soda
  • 1 cup Chickpea flour
  • 1/3 tsp Garam masala
  • 2 tbsp Rice flour
  • 1 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1/3 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1/3 tsp Cumin, toasted Powder
  • 1/2 tsp Nigella seeds

• Bread & Baked Goods

  • 1 Tortillas, small

• Dairy

  • 1 Feta cheese or crumbled goat or paneer

Found on foodfashionparty.com

Description

Ingredients

• ½ head of Cauliflower
• chickpea flour - 1 cup
• rice flour - 2 tbsps
• ½ red chilli powder
• ⅓ tsp turmeric powder
• ⅓ tsp toasted cumin powder
• ⅓ tsp garam masala
• pinch of baking soda
• ½ tsp salt
• 2 tbsp oil
• ½ cup cup of water or a little bit more.
• ½ cup sweetened or plain mango puree
• ½ jalapeno
• small quarter onion(2 inches)
• 2 whole garlic
• 2 tbsp cilantro
• ½ tsp salt
• ¼ head of cabbage very thinly sliced
• 1 carrot cut to ¼ and thinly lengthwise sliced
• ½ english cucumber or the mini cucumber cut thinly lengthwise with peel
• ½ tsp nigella seeds
• ½ tsp salt
• ½ tsp sugar
• 1 tbsp lemon juice
• Small Tortillas or cut the large tortillas to small ones
• cilantro
• jalapeno
• crumbled feta cheese or crumbled goat or paneer

Directions

• Cut the cauliflower lenghthwise to about 2 inches in length and 2 inches in width, not too small or large. Wash well and pat completely dry in a kitchen towel or paper towel and set aside.
• In a small mixing bowl add 1 cup of chickpea flour, ⅓ cup of rice flour, chili powder, turmeric powder, cumin powder, garam masala, baking soda and oil. Mix ½ cup of water and make it to a thick paste. When you dip the cauliflower and lift it up, the batter should not drip a lot. All the batter should be stuck to the cauli.
• Preaheat oven to 425 degrees for 10 minutes.
• Line a baking tray with aluminium wrap, top it with a rack or if you dont have it, its totally OK to put the cauli directly on the tray. Oil the aluminium wrap a bit or the rack if you are using that.
• Now dip the cauliflower carefully and arrange it on the rack leaving a tiny bit of space in between each. Bake for 25 minutes or until completely done and it is golden brown.
• While that is baking, finely mince the jalapeno, onion, garlic, cilantro with some salt and add it to the mango puree. Mix well and set aside.
• In a large bowl, add the cabbage, carrot, cucumber and all the ingredients. Mix well and set aside for 10 minutes.
• Toast and brown the tortillas only when you are ready to serve.
• Take each tortilla, top with some slaw, top it with cauliflower, a slice of jalapeno, tear up some cilantro and add some Mango sauce. Top with some cheese or omit it to keep it completely vegan.