Healthy Latin Food: Cauliflower Power Tacos

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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About this author

Miranda Noland,

Miranda Noland is the Senior Photo Editor for Latina.com. She handles all the photo needs for the site and occasionally writes a thing or two. Growing up in a small town in Missouri, she collected (and hoarded) magazines and dreamed of working at one someday. She studied art and design at Drury University and moved to New York City after graduating. She loves being an aunt to her two nephews and has recently moved to be closer to them. She's a pop culture junkie who watches way too much television, and she still hoards magazines.