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Cauliflower Power Tacos

Veggie lovers will devour this new take on a vegetarian taco filled with roasted cauliflower, crispy chick peas and flavorful cilantro pesto. As an added bonus, it’s also gluten-free. Pair with Frozen Mango COCOritas.

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 (5) 2 Reviews
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  • Prep Time 30 min
  • Total Time 40 min
  • Servings 8

Ingredients

Roasted Cauliflower

1
medium head cauliflower (2 lb), separated into florets
2
tablespoons olive oil
1/2
teaspoon salt

Crispy Chick Peas

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

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

SAVE ON THIS RECIPE!

LOCATION

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 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.

EXPERT TIPS

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (taco only)
Calories
280
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
550mg
550%;
Total Carbohydrate
27g
27%
(Dietary Fiber
6g
6%
  Sugars
2g
2%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
35%;
Calcium
6%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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