Why is it so much to ask for a delicious weeknight meal that is also 1) quick, 2) cheap, and 3) suitable for only one or two people. Sometimes, I’ll get it into my mind during the day that I’m going to cook up something delicious at night, and somehow find myself still scrambling around the kitchen way past my bed time. Other times, I’ll make something so scrumptious, but it’s enough to serve an army (…and yet I end up making an unsuitably large dent in it anyways).
There is no doubt that weeknight cooking is
my biggest challenge in the kitchen. I struggle to find the middle ground
between takeout and a ten course (and ten hour-long) meal. A great trick that I
love to do when cooking for myself is to cook vegetarian- generally it takes
less time, less effort, and really cuts down on costs! Yet, with enough
spice and flavour, I’m totally satisfied and not stuffed up to my eyeballs.
Lately, I’m obsessed with Middle-Eastern
food. I love it so much, I decided to try my hand at a Middle Eastern taco (because,
let’s be honest, tacos are just vessels for delicious innards) and it was a
huge success! Now I make these for a quick weeknight meal all the time! Instead of meat, I bake some heavily spiced chickpeas and cauliflower on a high heat until the cauliflower is almost crunchy on the edges as if it's been fried (YUM).
I add the mixture to a lightly grilled corn tortilla. I personally choose corn tortillas because I think they have more flavour, but if flour is your thing, no problem! Top the mixture with a really simple
red cabbage slaw for some crunch and acidity, and then add a quick tzatziki-like Greek yogurt sauce to cool down the spicy
filling and sour slaw. Finally, add some pomegranate seeds on top for a bit of
colour, sweetness, and crunch! In literally minutes, this amazing
Mexican-Middle-Eastern fusion dish is ready, and it tastes almost as nice as
this meal is to my wallet, waistline, and schedule.
Curried Cauliflower and Chickpea Tacos
Total cook time: 20 minutes
Hands-on time: 20 minutes
Makes 6 tacos
Ingredients for cauliflower and chickpea filling
-1 cup cauliflower florets
-1 cup rinsed chickpeas, soaked or canned
-1 tsp curry powder
-1 tsp cumin
-1/2 tsp garam masala
-2 tbsp. extra virgin olive oil
-1/2 tsp salt
-1/2 tsp pepper
Ingredients for Greek yogurt sauce
-1/2 cup plain Greek yogurt
-1 tbsp. fresh mint, chopped
-1 clove garlic, minced
-zest and juice of 1/2 lemon
-1/4 tsp salt
Ingredients for red cabbage slaw
-2 cups red cabbage, thinly sliced or
shredded
-1/2 cup red onion (about 1/4 onion),
thinly sliced
-2 tbsp. apple cider vinegar
-1 tbsp. extra virgin olive oil
-1/2 tsp salt
-1/2 tsp pepper
Other ingredients
-6 soft corn tortillas
-1/4 cup pomegranate seeds
-1 tbsp fresh mint, thinly sliced
Instructions
1.
Preheat oven to 415 degrees F
2.
In bowl, combine small cauliflower
florets and rinsed chickpeas with curry powder, cumin, Garam Masala, salt,
pepper, and olive oil. Pour the mixture onto a baking sheet and bake in oven for
approximately 15 minutes, or until the corners of the cauliflower are just
starting to brown and they are fork tender
3.
In the meantime, combine
cabbage, red onion in a bowl. Whisk together the olive oil, apple cider
vinegar, salt and pepper, and toss the cabbage mixture well in the dressing.
Set aside until ready to serve
4.
In a bowl, combine the Greek
yogurt, garlic, mint, lemon juice and zest, and salt and pepper. Taste to
ensure proper seasoning, and adjust accordingly
5.
Toast
the corn tortillas lightly over the stove flame, or wrap them in foil and place
in the oven at 415 degrees for 5 minutes to heat
6.
Assemble!
Place a large spoonful of the cauliflower filling on the tortilla, add a small
scoop of slaw, dollop of yogurt sauce and some fresh pomegranates and mint for
garnish. Enjoy!