1.Place peppers, cilantro and lime juice into a bowl of food processor or high-speed blender and process. With the motor running, add olive oil in a slow stream.
2.Season with salt to taste, set aside.
3.Place cauliflower and chickpeas in a large bowl, add 2 tablespoons of spicy cilantro sauce and toss to coat. Transfer to a shallow baking pan and spread evenly.
4.Place in pre-heated oven and bake until cauliflower is fork tender, about 25 to 20 minutes, tossing halfway through cooking.
5.While cauliflower-chickpea mixture is cooking, wrap tortillas in foil and warm in the oven.
6.To assemble, layer cauliflower-chickpea mixture on your tortillas, follow with cilantro sauce, and toppings of your choice. Serve with a wedge of lime and a bit of The Best Vegan Sour Cream.
|Amount Per Serving||As Served|
|Calories 159kcal Calories from fat 76|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|