Full ingredients list:
1 tablespoon olive oil
1 medium brown onion, chopped
1 small head of cauliflower, cut into small florets
2 garlic cloves, crushed
1 large carrot, grated
400g can no-added-salt chopped tomatoes
2 tablespoons reduced-salt tomato paste
400g can chickpeas, rinsed, drained
1/2 cup chopped flat-leaf parsley
2 cups baby spinach, to serve
4 wholegrain tortillas, warmed, to serve
hot chilli sauce, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Heat oil in a large saucepan over medium-high heat. Sauté onion for 5 minutes, or until soft. Stir in cauliflower and cook for 3–4 minutes over high heat, or until cauliflower is light golden.
Step 2Add garlic and carrot to pan, and cook for another minute. Add tomatoes, tomato paste and chickpeas with 1/2 cup water; bring to the boil. Reduce heat to low and simmer, covered, for 10–12 minutes, or until the cauliflower is tender and liquid has reduced. Stir through chopped parsley.
Step 3Serve veg mixture with baby spinach, tortillas and chilli sauce.
About this recipe
First published: April 2016