A Tasty Meatless Dinner Idea - Cauliflower Power Tacos

Post date: Jan 9, 2014 9:27:55 PM

Cauliflower Power Tacos

Makes: 8 tacos, 4 generous servings of 2 per person, or 8 moderate servings.

Roasted Cauliflower

1 medium head cauliflower, separated into florets

2 tablespoons olive oil

1/2 teaspoon salt

Crispy Chick Peas

1 15-ounce can chick peas (garbanzo beans), drained, rinsed

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon ground oregano

Cilantro-Pepita Pesto

2 cups fresh cilantro leaves

1/3 cup pepitas (toasted pumpkin seeds)

1 very small clove garlic, cut in half

2 tablespoons chopped jalapeño chilies

2 tablespoons fresh lime juice

1/2 teaspoon salt

1/4 cup olive oil

Tortillas

8 gluten-free white corn tortillas, heated as directed on package

Heat oven to 425° F.

Place cauliflower florets in large bowl. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Stir until evenly coated. Arrange on large cookie sheet. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until cauliflower is tender and browned.

Meanwhile, mix crispy chick peas ingredients. Spread on 15x10x1-inch pan. Bake 15 minutes; stir. Bake 10 to 15 minutes longer or until chick peas are slightly browned and crispy.

Meanwhile, in food processor, place all pesto ingredients except oil. Cover; process using quick on-and-off motions. With food processor running, slowly drizzle in 1/4 cup oil through feed tube, stopping halfway through to stir mixture with spatula. Remove pesto to small bowl.

Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chick peas. Garnish with fresh cilantro, if desired. Serve with remaining chickpeas.