1 medium head Green Giant™ Fresh cauliflower (2 lb), 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
2 cups Green Giant™ Fresh Cilantro leaves
1/3 cup pepitas
1 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
1. Heat oven to 425°. 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" 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.
1 Serving (taco only): Calories 280 (Calories from Fat 150) Total Fat 16g (Saturated Fat 2.5g) Cholesterol 0mg Sodium 550mg Total Carbohydrate 27g (Dietary Fiber 6g) Protein 8g % Daily Value: Vitamin A 6% Vitamin C 35% Calcium 6% Iron 15% Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 1/2 Very Lean Meat, 3 Fat Carbohydrate Choices: 2