Taco filling ingredients:
4 tsp chili powder
2 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1 TBSP soy sauce
1 TBSP oil
a squeeze of lime
1 head of cauliflower separated into florets
1 can of chickpeas, drained and rinsed
Taco shells (hard or soft, I used soft)
Spiced roasted cauliflower and chickpeas
Zengarry Queso Sauce
1 avocado, sliced
Red onions, sliced
Preheat oven to 400 degrees C.
In a large bowl, mix together chili powder, ground cumin, onion powder, garlic powder, soy sauce, oil and lime.
Toss cauliflower florets and chickpeas in spice mix to coat.
Spread the cauliflower and chickpeas on a baking sheet and bake for 30 minutes until cauliflower is soft and chickpeas are crispy.
Stuff your tacos with the cauliflower and chickpeas, salsa, lettuce, avocado, onions, cilantro and jalapeños and top the whole enchilada with Zengarry's Cheesy Queso sauce.
For the Zengarry Queso Sauce:
Warm 1 wheel of Fauxmagerie Zengarry Smokey Jalapeno cheese with veggie broth over medium low heat and whisk until melted and smooth. Add salsa and mix.