Cauliflower Power Tacos

Ingredients

• 2 lb cauliflower separated
• 2 tablespoons olive oil 
• 0.5 teaspoon salt 
• 15 oz garbanzo beans rinsed drained canned (garbanzo beans)
• 1 tablespoon olive oil 
• 0.5 teaspoon salt 
• 0.3 teaspoon chili powder 
• 0.3 teaspoon ground cumin 
• 0.3 teaspoon oregano 
• 2 cups cilantro leaves fresh
• 0.3 cup pumpkin seeds 
• 1 small garlic clove cut in half
• 2 tablespoons jalapeno chopped
• 2 tablespoons juice of lime fresh
• 0.5 teaspoon salt 
• 0.3 cup olive oil 
• 8  corn tortillas gluten-free white

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• spatula

Directions

1. Heat oven to 425°F.
2. Place cauliflower florets in large bowl.
3. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Stir until evenly coated. Arrange on large cookie sheet.
4. Bake 15 minutes; stir.
5. Bake 15 to 20 minutes longer or until cauliflower is tender and browned.
6. Meanwhile, mix crispy chickpeas ingredients.
7. Spread on 15x10x1-inch pan.
8. Bake 15 minutes; stir.
9. Bake 10 to 15 minutes longer or until chickpeas are slightly browned and crispy.
10. 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.
11. Remove pesto to small bowl.
12. Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chickpeas.
13. Garnish with fresh cilantro and serve with remaining chickpeas, if desired.