cauliflower tacos

 

These tacos were recommended to me by a dear friend of mine who knows that half my family is vegetarian.  They are GREAT!  Great tacos.  We lived by a really cool taco joint in Oregon.  Haven't found a really cool taco place here in Utah but if we can make cauliflower tacos at home, maybe we're set for now.

cauliflower tacos (my friend Erin found the recipe at (wellplated.com)

1 medium head cauliflower chopped into florets

1 can chickpeas, rinsed, drained and patted dry

1 small red onion, diced

1 tablespoon olive oil

1 1/2 teaspoons ground chili powder

1 teaspoon ground chipotle chili powder 

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon salt

flour or corn tortillas for serving

toppings:  avocado, lime wedges, cilantro, shredded cabbage, sour cream, jalapenos....

Preheat the oven to 400 degrees.  Lightly grease a large baking sheet or line with parchment paper.

Place the cauliflower, chickpeas, and red onion in a large bowl, drizzle with olive oil, and sprinkle with seasonings.  Toss evenly to coat then spread in a single layer on the prepared baking sheet.  Bake for 30-35 minutes, stirring twice until the chickpeas are crispy and the cauliflower is just tender.  Remove from the oven and set aside.

To serve, warm the tortillas.  Pile high with the cauliflower and chickpea mixture.  Add desired toppings.