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Prep 30min
Total40min
Servings8
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Ingredients
Roasted Cauliflower
1
medium head cauliflower (2 lb), separated into florets
2
tablespoons olive oil
1/2
teaspoon salt
Crispy Chickpeas
1
can (15 oz) chickpeas (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
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Steps
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 and serve with remaining chickpeas, if desired.
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Let's make some Frozen Mango COCOritas to go with these roasted cauliflower tacos! 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 and serve alongside cauliflower and chickpea tacos. Makes 4 drinks.
Cooking gluten-free and vegetarian? Always read labels to make sure each recipe ingredient is gluten-free and vegetarian. Products and ingredient sources can change.
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