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5

Cauliflower Power Tacos

Prep 30 min
Total 40 min
Servings 8

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. MORE+ LESS-

By Betty Crocker Kitchens

December 24, 2014

Ingredients

Roasted Cauliflower

medium head cauliflower (2 lb), separated into florets

tablespoons olive oil

1/2

teaspoon salt

Crispy Chickpeas

can (15 oz) chickpeas (garbanzo beans), drained, rinsed

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

cups fresh cilantro leaves

1/3

cup pepitas

very small clove garlic, cut in half

tablespoons chopped jalapeño chiles

tablespoons fresh lime juice

1/2

teaspoon salt

1/4

cup olive oil

Tortillas

gluten-free white corn tortillas, heated as directed on package

Steps

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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.
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.

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.