Cauliflower Tacos

• Produce

  • 1 medium head Cauliflower
  • 1 (15-ounce can Chickpeas, reduced sodium
  • 1 tsp Chipotle chili, ground powder
  • 1/2 tsp Garlic powder
  • 1 Red onion, small

• Baking & Spices

  • 1 1/2 tsp Chili powder, ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Frozen

  • 4 El paso whole wheat taco boats, Old

Found on wellplated.com

Description

Ingredients

• 1 medium head cauliflower (about 6 inches in diameter), chopped into florets
• 1 (15-ounce) can reduced sodium chickpeas, rinsed, drained, and patted dry
• 1 small red onion, diced
• 1 tablespoon extra virgin 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 kosher salt
• 4 Old El Paso Whole Wheat Taco Boats
• Toppings: Thinly sliced red cabbage, lime wedges, sliced jalapenos, avocado, plain Greek yogurt (or sour cream)

Directions

• Preheat the oven to 400 degrees F. Lightly grease a large baking sheet (or line with a silicone baking mat) and set aside. Place the cauliflower, chickpeas, and red onion in a large bowl, drizzle with olive oil, and sprinkle with the chili powder, chipotle chili powder, cumin, garlic powder, and salt. Toss to evenly 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 and set aside. To serve: Fill taco boats with warm cauliflower and chickpea mixture. Sprinkle on any desired toppings. Enjoy immediately.

Nutrition