Part 7/9:
For a Tex-Mex inspired option, the recipe for barbecue-flavored cauliflower and chickpeas stuffed into tortillas is a hit. The preparation starts with cutting cauliflower into small florets, slicing sweet potatoes and bell peppers thinly, and placing everything on a lined baking tray. Canned chickpeas are added along with a generous amount of barbecue sauce, garlic powder, and smoked paprika.
The tray bake is then baked at 390°F (200°C) for 40-50 minutes, until the potatoes are tender and flavors meld together. After baking, a quick toss in additional barbecue sauce elevates the dish.