Stir together the chickpea mix with 2.5 dl of water. Fry the dry spices in oil on high heat for approx. 30 seconds, then add crumbs of the chickpea mix and fry until it’s crunchy and has a nice colour. Mix cucumber, tomatoes, chili, mango and coriander in a small jar. Press over some lime and 1 tablespoon of olive oil. Add salt and pepper to taste.
Mash a ripe avocado using a fork, drizzle with some lime juice and 1 tablespoon of olive oil. Add salt and pepper to taste.
Fry the tortilla breads on high heat in a dry frying pan. Add the chickpea mix, mashed avocado and top with the salsa.
Preheat the oven to 180°C. Part the cauliflower in big chunks and put in an oven safe baking dish. D
Start with the tomato sauce. Fry chopped yellow onions and crushed garlic in oil, without giving it