MENU
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Cauliflower Power Tacos

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.
Updated December 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.

  • 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.

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.
© 2021 ®/TM General Mills All Rights Reserved