Ingredients
Roasted Cauliflower
- 1
- medium head cauliflower (2 lb), separated into florets
- 2
- tablespoons olive oil
- 1/2
- 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
Tortillas
- 8 gluten-free white corn tortillas, heated as directed on package
Directions
- 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