Ingredients

• 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

Instructions

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.