Chorizo Cauliflower And Chickpea Tacos | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil
• 420g chorizo (about 3), sliced
• 1 red onion, sliced
• 500g small cauliflower florets
• 1 x 400g can chickpeas (garbanzo beans), rinsed and drained
• 400g cherry tomatoes
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• ¼ cup (60ml) water
• 8 x 15cm (6 inch) flour tortillas, warmed
• finely shredded red cabbage and coriander (cilantro), to serve
• 1 cup (240g) sour cream
• 2 tablespoons lime juice
• 1 tablespoon finely chopped coriander (cilantro) leaves
• 1 teaspoon finely grated lime rind, plus extra to serve
• sea salt flakes