Tray Bake Masala Tacos

by Akshaya Murali


  • ¼ cup olive oil
  • 2 tablespoon tomato paste
  • 2 teaspoon House Gold Masala
  • ½ teaspoon chilli flakes
  • 1 cauliflower, washed and cut into florets (Don’t discard the leaves and stem – cut them into small pieces too)
  • 1 large onion, cut into wedges
  • 1 red pepper, sliced into strips
  • I can of chickpeas, washed and drained 
  • Salt 
  • Pepper
  • 12-16 small flour or corn tortilla

Avocado jalapeno cilantro sauce

  • 1 Avocado, pitted
  • 1 bunch of cilantro
  • 1 garlic
  • 1 jalapeno
  • 2-3 scallions
  • ¼ olive oil
  • 1 lime, juiced
  • Salt and pepper


  1. Preheat the oven to 425 F. Line a baking tray with parchment paper. 
  2. In a large bowl add olive oil, tomato paste, house gold masala, chilli flakes, salt and pepper. Stir to form a thick paste. 
  3. Add the cauliflower florets along with chopped stems and leaves, onion, red pepper and chickpeas.
  4. Arrange in the prepared roasting tray and bake for 35-40 minutes, until the cauliflower turns crispy & golden.
  5. While the vegetables are in the oven, make the sauce. Add all the ingredients along with a generous pinch of salt and pepper to a food processor. Add a couple of tablespoons of water and blend to a smooth sauce, we recommend spreadable consistency.
  6. Heat a flour tortilla on the stove until warmed through with a few dark spots. 
  7. To assemble, spread the avocado jalapeno cilantro sauce on the taco. 
  8. Fill with roasted tray bake veggies and enjoy.