Cauliflower power tacos: These tacos are so good, even meat-eaters will love them. Swap out fatty crema for cool chickpeas and pesto and use cauliflower in place of meat or poultry to get a hearty, filling meal that's bursting with flavor, not calories. Bonus: They're gluten-free.
Still not convinced? This recipe comes recommended by hottie Mario Lopez, who's paired up with Betty Crocker to bring you the best of the best in Latin-inspired food.
Makes 8 servings.
Ingredients:
Roasted Cauliflower
1 medium head cauliflower (2 lb), separated into florets
2 tbsp. olive oil
1/2 tsp. salt
Crispy Chick Peas
1 can (15 oz) chickpeas (garbanzo beans), drained, rinsed
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. 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 tbsp. fresh lime juice
1/2 tsp. salt
1/4 cup olive oil
Tortillas
8 gluten-free white corn tortillas, heated as directed on package
1. Heat oven to 425°F. Place cauliflower florets in large bowl. Drizzle with 2 tbsp. oil; sprinkle with 1/2 tsp. salt. Stir until evenly coated. Arrange on large cookie sheet. Bake 15 minutes; stir. Bake 15 to 20minutes 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 tbsp. pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tbsp. crispy chickpeas. Garnish with fresh cilantro, if desired. Serve with remaining chickpeas.
Recipe and photo provided by Betty Crocker
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