Cauliflower and Chickpea Tacos – FSP

Servings

3 tacos

COOKING TIME

45 minutes

1 medium head Cauliflower, raw (cut into small flowerets)

1 15 ounce can Canned no salt added chickpeas (drained and rinsed)

1 large Red onion (diced)

2 Tbsp Taco Seasoning

1 Tbsp. Olive oil

1 cup, shredded Cabbage, red, raw

15 tortilla, medium (approx 6 inch dia) Corn tortillas

1 medium Avocados, raw (peeled, pitted, and diced)

1 whole fruit Limes, raw (cut into wedges)

Gather all ingredients and equipment.

Pre-heat oven to 400F (204C).

Line a large baking sheet with parchment paper or a silicone mat.

Drain and rinse chickpeas. Spread chickpeas out on paper towel to remove as much moisture as possible.

In a large bowl, combine cauliflower, chickpeas, and red onion. Drizzle with olive oil and toss with seasoning.

Spread vegetables in a single layer on prepared baking sheet.

Bake for 30 minutes, stirring every 10 minutes until chickpeas are crispy and the cauliflower is tender.

Assemble taco: heat tortilla; fill with vegetable mixture; garnish with shredded cabbage, avocado slices, and finish with a squeeze of lime.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten. Make sure the tortillas are gluten-free.

This is a low sodium recipe.