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Cauliflower Power Tacos
Cauliflower Power Tacos
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Prep Time:
30 minutes
Total Time:
40 minutes
Try delicious vegetarian cauliflower tacos with roasted cauliflower, crispy chickpeas, and cilantro pesto. Bonus: gluten-free! Enjoy with Frozen Mango COCOritas for a perfect meal.
Ingredients:
  • 1 medium head cauliflower (2 lb), separated into florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 can (15 oz) chickpeas (garbanzo beans), drained, rinsed
  • 1 tablespoon olive oil
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground oregano
  • 2 cups fresh cilantro leaves
  • 1/3 cup pepitas
  • 1 very small clove garlic, cut in half
  • 2 tablespoons chopped jalapeño chiles
  • 2 tablespoons fresh lime juice
  • 1/4 cup olive oil
  • 8 gluten-free white corn tortillas, heated as directed on package
Instructions:
  • Preheat your oven to 425°F. In a large bowl, toss cauliflower florets with 2 tablespoons of oil and 1/2 teaspoon of salt until well coated. Spread them evenly on a large cookie sheet. Bake for 15 minutes, then stir. Continue baking for another 15-20 minutes until the cauliflower is tender and nicely browned.
  • While you wait, prepare the crispy chickpeas mixture. Spread it evenly on a 15x10x1-inch pan. Bake for 15 minutes, then stir. Continue baking for an additional 10 to 15 minutes until the chickpeas are golden brown and crispy.
  • Place all pesto ingredients except oil in a food processor and process using quick on-and-off motions until combined. With the food processor running, slowly drizzle in 1/4 cup of oil through the feed tube, pausing halfway to stir the mixture with a spatula. Transfer the pesto to a small bowl.
  • Spread a generous tablespoon of flavorful pesto on each tortilla, then generously layer with half a cup of perfectly roasted cauliflower and a sprinkle of crispy chickpeas. Garnish with fresh cilantro and serve with extra chickpeas on the side for an added crunch, if desired.

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