Ingredients
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
Preparation
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 on large cookie sheet. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until cauliflower is tender and browned.
Meanwhile, mix crispy chickpeas ingredients. Spread on 15x10x1-inch pan. Bake 15 minutes; stir. Bake 10 to 15 minutes longer or until chickpeas are slightly browned and crispy.
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.
Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chickpeas. Garnish with fresh cilantro and serve with remaining chickpeas, if desired.
