Cauliflower Power Tacos

Veggie lovers will devour this new take on a vegetarian taco filled with roasted cauliflower, crispy chickpeas and flavorful cilantro pesto. As an added bonus, it’s also gluten-free. This delicious dish gives you a great excuse to celebrate Cinco de Mayo, coming up this Saturday, May 5 (and follow this link for more recipes for celebrating Cinco de Mayo, vegan style). Recipe contributed by the Betty Crocker company (isn’t it cool that they’re developing vegan recipes?). If you’d like, pass around your favorite salsa to top these, or as a VegKitchen reader suggests in the first comment below, some homemade Cashew Cream.

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 chiles
• 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.

• For lots more Southwestern-style recipes, go to A Southwestern Supper.
• Find more of VegKitchen’s Vegan Dinner Recipes and more Burritos, Enchiladas, And Tortilla Dishes.