Cauliflower Power Tacos

This was AMAZING. My picture, however, is not as amazing, but please please don't judge this recipe by the picture! I found the recipe over at Betty Crocker.

Ingredients:

Roasted Cauliflower

• 1 medium head cauliflower (2 lbs), separated into florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt

Crispy Chick Peas

• 1 can (15 oz) 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
• 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

8 gluten-free white corn tortillas, heated as directed on package 

Directions:

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 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.
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 chick peas. Garnish with fresh cilantro, if desired. Serve with remaining chick peas.

Notes about this recipe:

1. Pepitas are pumpkin seeds.

2. I only did 1 Tb of the jalapeno chilies, and the only time I felt like it was too spicy for me was if I got a big chunk that my blending missed. If you are worried about spice nix the jalapenos and maybe try seranos or something more mild.

3. My hubby and I are not huge fans of corn tortillas so we used flour tortillas instead. Whole wheat tortillas are even better!
4. Also delicious with sliced avocados on it.