Roasted Cauliflower and Chickpea Tacos with Cilantro Cream Sauce

Serves: 6

Time: 1 hour

Difficulty: It’s like I'm not cooking - Easy

Healthy Level: Slim and Trim - healthy

Listening To: Podcast - Code Switch

INGREDIENTS:

• 1 head cauliflower

• 1 can chickpeas - rinsed, washed and dried

• 1 pack Flour Tortillas - raw or ready made

• Pepper Jack and Cheddar Cheese - really any shredded cheese will do

• 2 handfuls Cherry tomatoes - sliced

• 2 bunches of Cilantro

• 1 24 ounce Greek Yogurt

• 2 Limes

• 1 12 ounce Sour Cream

• 1 small jalapeno

• 2 tablespoons honey

• Cooking Spray - I use Avocado spray

• Garlic Salt

• Pepper

• Chipotle Powder

• Cayenne Pepper

DIRECTIONS:

1. Preheat the oven to 425 degrees.

2. Cut the Cauliflower into bite sized pieces. Cover a large baking sheet with aluminum foil and place the cauliflower on top. Spray the cooking spray directly on the cauliflower and season with garlic salt, pepper, chipotle powder and cayenne pepper liberally (to taste) using at least 2 tablespoons of each.

3. Cover a small baking sheet with aluminum foil and place rinsed, washed and dried chickpeas. Spray with cooking spray and repeat seasonings.

4. Place both cauliflower and chickpeas in the oven to roast for 20 minutes.

5. While the cauliflower and chickpeas roast, begin the cilantro sauce. In a food processor or blender, place ½ of the greek yogurt and sour cream containers, the juice of two limes plus zest, one bunch of chopped cilantro, 2 tablespoons honey, and the jalapeno and blend. Salt and pepper to taste.

6. Once the cauliflower and chickpeas are done roasting, place on one pan and mix together. Place a tortilla down on a plate, the cauliflower and chickpeas, and garnish with sliced cherry tomatoes, cilantro cream sauce, cheese and fresh torn cilantro. Serve immediately.