Veggie lovers will devour this new take on a vegetarian taco filled with roasted cauliflower, crispy chickpeas and flavorful cilantro pesto. As an added bonus, it’s also gluten-free. Pair with Frozen Mango COCOritas.
Roasted Cauliflower
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1
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medium head cauliflower (2 lb), separated into florets
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2
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tablespoons olive oil
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1/2
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teaspoon salt
Crispy Chickpeas
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1
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can (15 oz) chickpeas (garbanzo beans), drained, rinsed
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1
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tablespoon olive oil
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1/2
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teaspoon salt
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1/4
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teaspoon chili powder
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1/4
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teaspoon ground cumin
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1/4
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teaspoon ground oregano
Cilantro-Pepita Pesto
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2
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cups fresh cilantro leaves
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1/3
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cup pepitas
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1
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very small clove garlic, cut in half
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2
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tablespoons chopped jalapeño chiles
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2
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tablespoons fresh lime juice
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1/2
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teaspoon salt
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1/4
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cup olive oil
Tortillas
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8
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gluten-free white corn tortillas, heated as directed on package
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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.
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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.
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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.
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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.
Expert Tips
To Make Frozen Mango COCOritas: Pour 1 1/2 cups coconut water into standard ice cube tray; freeze. In blender, add 3 oz blanco tequila, 1 oz clear orange-flavored liqueur, 1 oz fresh lime juice, 2 tablespoons light agave nectar and 1 1/2 cups chopped fresh mango. Cover; blend until smooth. Add coconut water ice cubes; blend until smooth. Pour into glasses; garnish with mango or lime slices. Makes 4 drinks.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (taco only)
- Calories
- 280
- Calories from Fat
- 150
% Daily Value
- Total Fat
- 16g
- 25%
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- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 550mg
- 23%
- Potassium
- 460mg
- 13%
- Total Carbohydrate
- 27g
- 9%
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- Dietary Fiber
- 6g
- 23%
- Sugars
- 2g
- Protein
- 8g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 35%
- 35%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.