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Cauliflower Power Tacos

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Cauliflower Power Tacos
  • Prep 30 min
  • Total 40 min
  • Servings 8
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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.
By Betty Crocker Kitchens
Updated Dec 24, 2014

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

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, if desired. Serve with remaining chickpeas.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

280 Calories, 16g Total Fat, 8g Protein, 27g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving (taco only)
Calories
280
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
550mg
23%
Potassium
460mg
13%
Total Carbohydrate
27g
9%
Dietary Fiber
6g
23%
Sugars
2g
Protein
8g
% Daily Value*:
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.
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