Best Things To Do In Bath

Holidaying in the UK is the perfect staycation for when you want to squeeze in a day or two away. Recently, I visited Bath during a short break from university.

Bath is a small city known for its natural hot springs and honey-coloured Georgian architecture. It is rich in history and a wonderful way to immerse yourself in the past. Bath is in the valley of the River Avon – a mere 100 miles away from London. The city became a World Heritage Site in 1987. As a result – it is extremely instagrammable! Here is my list of top things to do in Bath, Somerset – whatever the season!

Bath Abbey – Bath, BA1 1LT

You won’t know where to look first once you step inside Bath Abbey. A perfect chance to rest your feet as you gaze up at the magnificent ceiling and beautiful windows. Entry purely to the Abbey is by donation. To visit the tower, you can get a ticket from the Abbey shop on the day for £8 for an adult. From the tower, you get a different perspective of the abbey with views of Bath and you can stand on top of the Abbey’s fan vaulted ceiling. Royal Crescent and The Circus – Royal Crescent, Bath, BA1 2LR

Just a 10-min walk uphill from Bath Abbey, you can reach the iconic Royal Crescent and The Circus – the most prestigious addresses in Bath. Bath is famed for its arched streets, which can be seen from various viewing points surrounding the city – and these Georgian masterpieces do not disappoint when up close. The Circus was designed by John Wood, the Elder and the Royal Crescent designed by his son, John Wood, the Younger.

The Roman Baths – Abbey Church Yard, Bath, BA1 1LZ

A visit to Bath would be incomplete without visiting the Roman Baths! It is a site of extensive ruins and is a well preserved Roman site for public bathing. Audio guides provide commentary in various languages – all that can be controlled by you. The water is not safe for the public, however the same thermal water but treated is used in the Thermae Bath Spa.

Thermae Bath Spa – The Hetling Pump Room, Hot Bath Street, BA1 1SJ

This state of the art spa complex opened in 2006 and would be the perfect way to round off your trip! A perfect fusion of glass, stone, light and water, the spa allows the public to experience bathing in thermal waters the way the romans did. A Thermae Welcome ticket (£36-40) allows you 2 hours to experience 2 thermal pools – one of which is in the open air and a wellness suite. At time of writing, a ticket to the Roman Baths, in the weekdays, gives you an extra 3rd hour in Thermae Spa. Prior Park – Ralph Allen Drive, Bath, BA2 5AH

Just south of Bath, roughly a 15 minute drive away is the spectacular landscaped garden Prior Park. It houses one of the only 4 Palladian bridges in the world with 3 in the UK and 1 in Russia. You can easily spend a few hours here taking the park and the beautiful view of Bath in the distance. You can either walk the shorter route or the longer route with the map given to you.

There is no parking onsite, unless you have a disabled badge, but there is enough parking near the residential roads a 2 minute walk away.

Alexandra Park – Main gate at: Shakespeare Avenue, Bath, BA2 4RQ

For alternative, uninterrupted views of Bath, the short trip up to Alexandra Park is well worth it. Perfect for when the sun is setting, all of Bath’s highlights can be seen clearly. You can either walk up to Alexandra Park or take the car. Parking and entry is free.

Lacock Village and Lacock Abbey – Lacock, Chippenham, SN15 2LG

If you are driving to Bath, then a quick visit to Lacock Abbey is a must. If you are a Harry Potter fan, then a visit is mandatory! Roughly 10/15 miles from Bath, Lacock is the quintessential picture perfect English village. It almost becomes a game to stroll through the village and see how many filming locations you can spot, examples include the Sign of the Angel and Chapel Hill (used in Harry Potter 6 when Dumbledore and Harry meet Horace Slughorn). Lacock is also the birthplace of photography and there is a display within the Fox Talbot Museum which is next to Lacock Abbey.

There is a free carpark in the village, a 5 minute walk to the Abbey.

Tandoori Cauliflower and Chickpea Taco in a plain tortilla wrap with fresh avocado chutney. In this recipe, cauliflower florets and chickpeas are coated tangy tandoori marinated and baked until golden. Delicious and healthy! All Dairy-free, plant-based and vegan.

TANDOORI CAULIFLOWER AND CHICKPEA TACOS

Tandoori Cauliflower and Chickpea Taco are a perfect meal to spice up your lunch or dinner. They bring the flair of fusion cooking to your house.

Think of a clear sunny sky, breezy back garden and a plate full of these tandoori cauliflower and chickpea taco, an ultimate summer dining experience.

These easy fusion, spicy and vegan tacos are your new favourite way to enjoy cauliflower and tandoori dishes and that too perfect for a vegetarian main meal and students who are living on a budget.

Crispy and flavourful tandoori cauliflower and chickpeas in warm tortillas with a creamy and spicy avocado chutney with pink slaw and fresh coriander leaves, sounds so exciting right?

We are a huge fan of taco, whenever there is a warm weather and for me, it is very hard to stand in the kitchen to make full Indian meals, we opt out for al fresco meals where we can enjoy outdoor dining and weather.

Tacos Turned out exceptionally well- so colourful and with an explosion of taste with every bite. So much freshness going on- it’s fun food, just relax and eat.

EASY SUMMER FOOD

For us, this year summer was unbearable, scorching and humid weather was making me tired.

Every other day of the week I was skipping making full Indian dinner for the family, but that does not mean that my family would stay hungry or we go for a takeaway, instead, we would enjoy easy, simple but delicious and healthy meals like Tandoori cauliflower and Chickpea Taco .

I just don’t have to slave in the kitchen as I can cut up all the vegetables out in my back garden. And while they bake in the oven I would enjoy making avocado chutney and pink slaw which does not require any cooking after 30-40 minutes our meals are ready!

INGREDIENTS FOR TANDOORI CAULIFLOWER AND CHICKPEA TACOS

1. Cauliflower – The whole head of cauliflower seems to be much fresher but when pressed for time, a bag of readily florets won’t harm in anyway too. Ensure to use smaller size florets rather than big ones as it will effect the cooking time. (smaller florets cooks faster)
2. Chickpeas or Garbanzo Beans – We will need cooked chickpeas for this recipe. I always cook raw chickpeas in big batches in my Instant Pot, and freeze them in small batches for later use. Home cooked chickpeas are much economical than using the tinned ones. (If using frozen ones, make sure they are fully defrosted)
3. Spices – To prepare marinade we use tandoori masala powder, kashmiri red chilli powder (lends beautiful red colour) ground cumin and coriander, dry mango powder and lemon juice. To save time and for your convenience keep a jar of tandoori paste handy.
4. Paste – Ginger-garlic paste and salt – fresh or use from the jar.
5. Oil – Do not use strong flavoured oil such as extra virgin olive oil. Milder cooking oil like sunflower or vegetable works fine.

Creamy and Spicy Avocado Chutney

1. Avocado – We will use fresh without any blemishes avocados that are ripe.
2. Cilantro – Also known as coriander, this recipe requires fresh. Do not use dried, frozen will work. If don’t like cilantro, use parsley instead.
3. Chilli – Hot green chilli for spicy kick, jalapeno will do. Reduce the quantity if giving it to young kids or you can not tolerate spicy food.
4. Garlic – Don’t miss out on this flavour. Use fresh if possible, but you can get away with using frozen or from the jar too. Add garlic granules if other options are not available.
5. Lime juice – Avocado dip or chutney can not be made without using lime juice. Not only adds freshness, flavours but stops avocado going brown too. Use fresh if you can, however bottled will do the justice too.

A pinch of sugar enhances the flavours of the chutney.

To serve with

1. Tortilla Wraps – Use plain homemade or store bought. For a healthier version use wholemeal or multi seeds tortilla wraps.
2. Pink Slaw – Homemade or store bought.
3. Green leafy salad
4. Lime wedges

HOW TO MAKE CAULIFLOWER AND CHICKPEA TACOS

Okay, now we have talked the ingredients, let’s talk about how to make it. Tandoori dishes are so delicious and this dish is no exception. Here’s how you do it.

Prepare the cauliflower/How to cut cauliflower – First, you need to prepare the cauliflower to marinate, if using the whole head of cauliflower. Remove the leaves (don’t throw them away, but use in making Savoury Waffles or roast them) and wash the cauliflower under the clean running water.

Using a chef’s knife cut off the the cauliflower stalk, then slice it in half vertically. Cut the florets using a tip of the knife or break them manually with your hands. If they are big, cut into smaller.

Pat completely dry with a clean kitchen towel or paper towels. If not in hurry to make, leave it in the colander for an hour or two, so all the water drains out.

Make the Tandoori Marinade – In a big glass or stainless steel bowl mix tandoori masala powder, red chilli powder, ground cumin coriander, dry mango powder, oil, salt and lemon juice to combine well.

Add cauliflower florets and Instant Pot cooked chickpeas in the marinade and gently mix until everything coats well.

Bake the first Batch of Cauliflower and Chickpeas – (If preparing for a crowd)

Whilst preparing marinate preheat the oven to gas mark 7, 450 Fahrenheit or 220 Celsius.

Transfer the tandoori marinate coated cauliflower and chickpeas on a baking tray, do not overcrowd.

Once the oven is pre-heated bake for 30-35 minutes or until nice and golden. Keep checking after 20 minutes, if needed turn the tray so every sides cooks evenly.

Bake Remaining Batches and make the Avocado Chutney – Repeat this process with the remaining batches of fries until all the cauliflower and chickpeas are cooked.

Whilst the florets are baking, make the chutney by adding all the avocado chutney ingredients in a blender until smooth.

Enjoy! – For best taste serve warm. Place cooked cauliflowers and chickpeas in a serving bowl on the table along with tortilla wraps, chutney, pink slaw, salad, lime wedges and fresh coriander (garnish).

Can I use frozen cauliflower florets?

It is always best to use fresh where as possible, however you can use frozen cauliflower florets when they fresh ones are out of season. Ensure to thaw them completely before adding it to the recipe.

Frozen cauliflower brings out lot of moisture and will result in a “mushy” texture, which you don’t want for this recipe.

Oil free option

Following a oil-free diet? you can leave it out. The final result will be slightly different but the taste will be still delicious. (crispiness will come by using the oil) You may use an alternative to oil and that is rice flour, add a teaspoon of it in the marinade.

If oil is not used, the cauliflower may stick to the base (baking tray or air fryer basket), using parchment paper or air fryer parchment paper liners will avoid this. They are not so expensive and great for easy clean up too!

How did I make Tandoori cauliflower and Chickpea Taco Vegan?

Usually, tandoori marinate is made using yogurt, but I’ve used dry mango powder and lemon juice and I bought vegan wraps.

Which Tortillas are best for Tacos?

If you are creating traditional or authentic Mexican dish, then most definitely go for Corn Tortillas. I have used wheat flour tortillas as Tandoori tacos are not an authentic dish, also these European wheat flour tortillas are more sturdier than when compared to corn tortilla.

Are these Tacos suitable for Gluten-free diet?

Tandoori cauliflower and chickpeas are naturally gluten-free, but I’ve used regular tortilla wraps that are made with wheat flour thus they are not.

For gluten-free version use gluten-free tortilla wraps, you van make easily at home or easily available in the shops and online too.

What size tortilla wraps can I use for Tacos?

I would say between 5 to 8 inch wraps are fine for these tacos.

How can I make Cauliflower and Chickpea Taco under 45 minutes?

Buy tortilla wraps and pink slaw from the store, instead of making at home. Use canned chickpeas or use already cooked chickpeas. While cauliflower and chickpeas are baking in the oven for 30-35 minutes make the dressing or sauce.

After 40 minutes you’ll be rewarded with this ultimate Tandoori Cauliflower and Chickpea Taco with Avocado chutney.

What else can I make with Cauliflower?

Got a huge cauliflower and can’t finish it in one recipe? No worries, you can use leftover cauliflower in making these amazing dishes

Instant pot Cauliflower Korma

Loaded Cauliflower Mash Cheese Balls

Roasted Cauliflower, Parsnip and Walnut Soup

How to store and reheat the roasted cauliflower

Luckily, roasted cauliflower and chickpeas stays good for a few hours (maximum 24 hours) if not finished at one meal. Store them in one layer inside kitchen foil lined air tight container in the refrigerator.

Reheat in a single layer in the oven (low heat) until hot and crispy.

Other Chickpea Recipes

Chickpea and coconut curry

Chickpea salad with avocado dressing

Easy Instant pot Chana (chickpea) pulao

Thai sweet potato and chickpea curry

Tandoori Cauliflower and Chickpea Tacos

Equipment

• 1 Chopping board
• 1 Knife
• 1 Bowl
• 1 Spoon
• 1 oven
• 1 Baking tray

Ingredients

Tandoori Cauliflower and Chickpea

• 3 cup cauliflower florets
• 2 cup chickpeas boiled and drained white
• 3 tbsp. oil
• 1 tbsp. tandoori powder
• 1 tbsp. red chilli powder Kashmiri
• 1 tbsp. ground cumin and coriander
• 1 tbsp. dry mango powder
• 1 tbsp. lemon juice
• 1 tsp. ginger-garlic paste
• Salt

Creamy and Spicy Avocado Chutney

• 2 avocado peeled and stone removed
• 4 tbsp. coriander freshly chopped
• 2 hot green chilli
• 3 garlic cloves
• 3 Tbsp. lime juice
• salt

To serve

• 12 Tortilla wraps warmed
• 1 cup Pink slaw
• 2 cup Any leafy green salad
• 2 Lime cut into wedges

Instructions

• Preheat the oven to gas mark 7.
• In a big bowl mix tandoori marinated ingredients. 3 tbsp. oil, 1 tbsp. tandoori powder, 1 tbsp. red chilli powder, 1 tbsp. ground cumin and coriander, 1 tbsp. dry mango powder, 1 tbsp. lemon juice, 1 tsp. ginger-garlic paste, Salt
• Add cauliflower and chickpea and gently mix until everything coats well. 3 cup cauliflower florets, 2 cup chickpeas
• Transfer to the baking tray, do not overcrowd the baking tray.
• Bake for 30-35 minutes. Keep checking after 15-20 minutes so it doesn’t get burn.
• Meanwhile, make avocado chutney by placing all the ingredients in a blender and blend it until smooth, if it is too thick add little water or orange juice. 2 avocado peeled and stone removed, 4 tbsp. coriander, 2 hot green chilli, 3 garlic cloves, 3 Tbsp. lime juice, salt
• Once cauliflower and chickpeas are baked, remove the tray from the oven.
• Fill each tortilla with pink slaw and salad. Top with tandoori cauliflower and chickpeas and drizzle avocado chutney on top. 12 Tortilla wraps
• Garnish it with freshly chopped coriander and serve with lime wedges. 1 cup Pink slaw, 2 cup Any leafy green salad, 2 Lime
• Enjoy!

Notes

If can't find tandoori masala powder use any type of curry powder. 
Use any type of salad.
Corn tortillas can be used if plain tortillas not available.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.