Cauliflower Power Tacos







Roasted Cauliflower

medium head cauliflower (2 lb), separated into florets
tablespoons olive oil
teaspoon salt

Crispy Chickpeas

1can (15 oz) chickpeas (garbanzo beans), drained, rinsed
1tablespoon 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
1 very small clove garlic, cut in half
2 tablespoons chopped jalapeño chiles
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 cup olive oil


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


  • 1 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.
  • 2 Meanwhile, mix crispy chickpeas ingredients. Spread on 15x10x1-inch pan. Bake 15 minutes; stir. Bake 10 to 15 minutes longer or until chickpeas are slightly browned and crispy.
  • 3 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.
  • 4 Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chickpeas. Garnish with fresh cilantro, if desired. Serve with remaining chickpeas