Cauliflower Power Tacos
Jan. 8th, 2014 05:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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creative_cooksCauliflower Power Tacos
Makes: 8 tacos, 4 generous servings of 2 per person, or 8 moderate servings.
Roasted Cauliflower
1 medium head cauliflower, separated into florets
2 tablespoons olive oil
1/2 teaspoon salt
Crispy Chick Peas
1 15-ounce can 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 (toasted pumpkin seeds)
1 very small clove garlic, cut in half
2 tablespoons chopped jalapeño chilies
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
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.
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.
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.
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 chickpeas.
Makes: 8 tacos, 4 generous servings of 2 per person, or 8 moderate servings.
Roasted Cauliflower
1 medium head cauliflower, separated into florets
2 tablespoons olive oil
1/2 teaspoon salt
Crispy Chick Peas
1 15-ounce can 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 (toasted pumpkin seeds)
1 very small clove garlic, cut in half
2 tablespoons chopped jalapeño chilies
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
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.
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.
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.
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 chickpeas.
