|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 51g||18%|
|Dietary Fiber 10g||37%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
From the kitchens of Betty Crocker comes this simple and healthy vegetarian dinner idea for roasted chickpea and cauliflower taco recipe perfect for us vegetarians and vegans. It's not really a traditional vegetarian Mexican meal, but it sure is delicious (and healthy!). Serve it up with a side of Spanish rice, if you'd like, or maybe some homemade refried beans or fresh homemade guacamole. Enjoy!
While this recipe is both vegetarian and vegan (no cheese needed!), be sure to use gluten-free corn tortillas or another kind of gluten-free wrap 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.
- 2 pounds cauliflower (1 medium head, separated into florets)
- 2 tbsp. olive oil
- 1/2 tsp. salt
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1 tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. chili powder
- 1/4 tsp. ground cumin
- 1/4 tsp. ground oregano
- 2 cups fresh cilantro leaves
- 1/3 cup pepitas
- 1 very small clove garlic, cut in half
- 2 tbsp. chopped jalapeño chiles
- 2 tbsp. fresh lime juice
- 1/2 tsp. salt
- 1/4 cup olive oil
- 8 gluten-free white corn tortillas (heated as directed on package)
- Optional: 1/4 cup fresh cilantro (for garnish)
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, jalapeno peppers, 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%