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Monday, May 5, 2014

Roasted Cauliflower and Garbanzo Tacos


Happy Cinco de Mayo! I hope that where ever your day takes you, that it takes you to a place with tacos and margaritas. We're now in week two of finals week and although there are three finals for us between now and Friday -- my study group is still going in search of margaritas after our study session tonight. Cheers.

If you're a regular reader of the blog, you know that cauliflowers and tacos are some of my food weaknesses. Cauliflower is easily the most diverse vegetable and tacos have so much versatility. This recipe incorporates great spices, the cauliflower & garbanzo beans were great alone, but mixed with everything else in the taco was a perfect meal.

From Two Peas in Their Pod.

Ingredients
For the Tacos:
-2 teaspoons chili powder
-1 teaspoon ground cumin
-1/4 teaspoon garlic powder
-1/4 teaspoon onion powder
-1 teaspoon sea salt
-1 tablespoon lime juice
-1 tablespoon olive oil
-1 tablespoon water
-1 (15 oz.) can of chickpeas, drained and rinsed
-1 small head cauliflower, washed and cut into bite-size florets
-Corn tortillas
-1 cup finely chopped red cabbage
-1 jalapeño, sliced, seeds removed
-1 large avocado, seed removed and diced

For the Lime Crema:
-1 cup plain Greek yogurt or sour cream
-1/8 cup fresh lime juice
-Salt and pepper, to taste
Mix together the herbs in a large bowl.
Add the lime juice, water and olive oil.
Mix in the cauliflower and garbanzo.
Make sure to coat the vegetables with the sauce.

Pour onto a baking sheet -- Bake at 400 degrees for 30-35 minutes, stirring occasionally. 

Build the tacos by adding the cauliflower/garbanzo mixture, cabbage, avocado and jalapeno. 

Whisk together the ingredients for the crema and spoon over the tacos.  



The cauliflower and garbanzo beans were so flavorful in this recipe. I was eating them off the pan while we were putting together the tacos. The mixture had the right amount of heat, add jalapenos to kick up the heat with this recipe. I preferred it without the jalapenos, it was best served with a lot of cream and avocado pieces. Those helped to cut through the spice while delivering a lot of flavor. 


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