Vegetarian Chickpea and Vegetable Tacos with Cauliflower

  • 55 mins
  • Prep: 20 mins,
  • Cook: 35 mins
  • Yield: makes 8 tacos

From the kitchens of Betty Crocker comes this roasted chickpea and cauliflower taco recipe perfect for us vegetarians and vegans. Be sure to use gluten-free tortillas if you need this recipe to be gluten-free.

Too healthy? Not healthy enough? Scroll down for a variety of meatless taco ideas to try.

See also: More simple and healthy vegetarian dinner ideas

What You'll Need

  • 1 medium head cauliflower (2 lb), separated into florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 can (15 oz) chickpeas (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
  • 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
  • fresh cilantro for garnish (optional)

How to Make It

Pre-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 the cauliflower on large cookie sheet. Bake 15 minutes then remove from the oven and stir. Bake 15 to 20 minutes longer or until cauliflower is tender and browned.

Next, prepare the roasted chickpeas. In a small bowl, combine the chickpeas with olive oil, salt, chili powder, cumin and oregano, tossing gently to coat evenly.

Spread the chickpeas in a single layer on a 15x10x1-inch pan. Bake 15 minutes, then remove from the oven and stir. Bake 10 to 15 minutes longer or until chick peas are slightly browned and crispy.

Next, prepare the cilantro pepita pesto. In a food processor or blender, place the cilantro, peptias, garlic, jalapenos, lime juice and salt. Cover and process using quick on-and-off motions. With food processor or blender running, slowly drizzle in 1/4 cup oil through feed tube, stopping halfway through to stir mixture with spatula. Remove pesto and place in a small bowl.

To assemble the tacos, 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.

Makes 8 vegetarian and vegan tacos.

Nutritional information, per taco:
Calories 280 (Calories from Fat 150);
Total Fat 16g (Saturated Fat 2.5g, Trans Fat 0g);
Cholesterol 0mg; Sodium 550mg; Potassium 460mg;
Total Carbohydrate 27g (Dietary Fiber 6g); Protein 8g
% Daily Value: Vitamin A 6%; Vitamin C 35%; Calcium 6%; Iron 15%

Like vegetarian tacos? Here's a few more recipes to try: