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Ingredients
Sauce
2jalapeño peppersrough chopped
2bundles of fresh cilantrowashed and dried
juice of 1 medium lime
¼cupextra virgin olive oil
sea salt to taste
Cauliflower-Chickpea Filling
1head of cauliflowercut into florets
1 15oz.can chickpeasdrained and rinsed
2tablespoonsof Spicy Cilantro Sauce
Shell and Toppings
your choice of flour or corn tortillas
shredded red cabbage and greens or topping of your choice
lime wedgesoptional
vegan sour creamoptional
Instructions
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.