Cauliflower Power Tacos

Name: Cauliflower Power Tacos
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 425 grams can chick peas (garbanzo beans), drained, rinsed; 907 grams medium head cauliflower , separated into florets; 0 teaspoons chili powder; 473 milliliters fresh cilantro leaves; 1 small very small clove garlic, cut in half; 0 teaspoons ground cumin; 2 Tbsps chopped jalapeño chiles; 2 Tbsps fresh lime juice; 59 milliliters olive oil; 0 teaspoons ground oregano; 79 milliliters pepitas; 1 teaspoons salt; 8 gluten-free white corn tortillas, heated as directed on package

The recipe Cauliflower Power Tacos is ready in about 40 minutes and is definitely an awesome gluten free and vegan option for lovers of Mexican food. One portion of this dish contains approximately 7g of protein, 10g of fat, and a total of 210 calories. This recipe serves 8. If you have chick peas, olive oil, ground oregano, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 425°F.

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Oven

Place cauliflower florets in large bowl.

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Cauliflower Florets

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Bowl

Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Stir until evenly coated. Arrange on large cookie sheet.

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Salt

Cooking Oil

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Baking Sheet

Bake 15 minutes; stir.

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Oven

Bake 15 to 20 minutes longer or until cauliflower is tender and browned.

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Cauliflower

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Oven

Meanwhile, mix crispy chick peas ingredients.

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Chickpeas

Spread on 15x10x1-inch pan.

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Spread

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Frying Pan

Bake 15 minutes; stir.

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Oven

Bake 10 to 15 minutes longer or until chick peas are slightly browned and crispy.

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Chickpeas

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Oven

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.

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Pesto

Cooking Oil

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Food Processor

Spatula

Remove pesto to small bowl.

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Pesto

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Bowl

Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chick peas.

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Cauliflower

Chickpeas

Tortilla

Pesto

Garnish with fresh cilantro, if desired.

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Fresh Cilantro

Serve with remaining chick peas.

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Chickpeas

Equipment

Ingredients

Servings:

425grams

can chick peas (garbanzo beans), drained, rinsed 907grams

medium head cauliflower , separated into florets 0teaspoons

chili powder 473milliliters

fresh cilantro leaves 1small

very small clove garlic, cut in half 0teaspoons

ground cumin 2Tbsps

chopped jalapeño chiles 2Tbsps

fresh lime juice 59milliliters

olive oil 0teaspoons

ground oregano 79milliliters

pepitas 1teaspoons

salt 8

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

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The DeLoach Russian River Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.