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