Cauliflower Power Tacos

 

1

medium head cauliflower (2 lb), separated into florets

2

tablespoons olive oil

1/2

teaspoon salt

1

can (15 oz) 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

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 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.
• 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 chick peas. Garnish with fresh cilantro, if desired. Serve with remaining chick peas.