Cauliflower Power Tacos

  • Prep Time:
  • Start to Finish:
  • Servings: 8


Roasted Cauliflower
1 medium head Green Giant™ Fresh Cauliflower (2 lbs), separated into florets
2 Tbsp olive oil
1/2 tsp salt

Crispy Chick Peas
1 can (15 oz) chick peas (garbanzo beans), drained, rinsed
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground oregano

Cilantro-Pepita Pesto
2 cups cilantro
1/3 cup pepitas
1 very small clove garlic, cut in half
2 Tbsp jalapeño chiles, chopped  
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


  1. Heat oven to 425°F. Place cauliflower florets in large bowl. Drizzle with 2 Tbsp oil; sprinkle with 1/2 tsp salt. Stir until evenly coated. Arrange on large cookie sheet. Bake 15 minutes; stir. Bake 15-20 minutes longer or until cauliflower is tender and browned.
  2. Meanwhile, mix crispy chick peas ingredients. Spread on 15 x 10 x 1” pan. Bake 15 minutes; stir. Bake 10-15 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 Tbsp pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 Tbsp crispy chick peas. Garnish with fresh cilantro, if desired. Serve with remaining chick peas.