Cauliflower Tacos

 Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I'm going to share with you how to make my delicious, so good, Cauliflower Chickpea Tacos. And before anybody says it, cauliflower as a taco filling is insanely delicious. And I'm going to share with you how to do that today because it's a great alternative if you don't want to do your standard all-beef tacos, turkey tacos, or whatever. This is amazing and if I can get my sister to eat these and love them, trust me she's very picky, I'm so sure that everyone else is going to love them because they're that delicious. Let me start you off with the ingredients you'll need besides the chickpeas at this very moment.

You'll need cauliflower florets, I just took a half of a head of cauliflower, cut it up, took all the florets off, and cut them into tiny pieces, I've also got a little bit of red onion that I've sliced, he is the magic mixture in here.

What I have in here is some tomato paste, and cumin, this is some ancho-chili powder paste, if you don't have it which is fine just use a little bit of ancho chili powder or regular chili powder. And I've got some granulated garlic. To this, I want to add a good pinch of salt. A clove of garlic that I'm going to grate.

You could chop, but grating is just faster, and sometimes if you're hungry, and you're trying to get these done as soon as possible, you're just going to grate. Not going to do that. I would chop my finger off! And you'll need some olive oil. Mix all of this up.

Got a spoon here. Came prepared this time. Mix all of this up and this is going to be the magic mixture, give it a teeny tiny bit more olive oil, you just need a couple of Tablespoons. This is going to be the magic mixture that you are going to toss your cauliflower in, and then later you're going to add your chickpeas, garbanzo beans, whatever you call them, and it's going to be phenomenal.

Now, clean hands, a cook's best tool, you're just going to get this all massaged in the cauliflower and the onion.

Now, You've got options, because life is full of them. You can do this mixture which I think is easy and simple, it's things I always have on hand so it makes my life easy. Or you can just do olive oil and some good old store-bought taco seasoning if you want to, that would still be delicious, but this mixture with the tomato and the ancho chili will give you a smokey, delicious, addictive insanely good cauliflower mixture that is just going to be outstanding. Now I've got my baking pan that is lined with parchment paper for easy cleanup. No shame in my game.

And I've got my oven preheated to 425F. You're going to pop this in for 20 minutes, after 20 minutes, I"m not going to show you because it'll just be a waste of time, I'm going to add some cooked chickpeas, just a half a can of regular chickpeas or a whole can, however much you want, and I'm going to pop it back in the oven to cook for an additional 10 to 15 minutes, so in total, your cauliflower will roast for about a half an hour, go ahead and add your drained chickpeas and I will show you what it looks like when they're done and we will build delicious tacos with guacamole and some pico, it's so good! Look at that! Look at those beautiful charred pieces of cauliflower! Look at that, gorgeous!

And remember, after 20 minutes, I went ahead - my mouth is watering.

I went ahead and added some chickpeas, it was just half a can of drained and rinsed chickpeas and it's perfect. Once it's done I scatter some cilantro, a little lime over top, stir that in and it is literally the best thing on the planet. Now I take a tortilla, I like to use corn tortillas that I have toasted up on my gas burner. They're still hot.

I like a little bit of my cauliflower mixture that smells divine. A little bit of pico because you know, life is better with pico. A little bit of guac. Extra lime, because I live largely and take charge with my citrus. Mmm!

Come on! Look at that! Hold on. It's smokey. Mmm!

I actually don't taste cauliflower at all, but the cauliflower is a great bed for that marinade that we put all over it because it soaks it up so beautifully. The chickpeas are a little bit creamy inside, it's just such a delicious way to have tacos that don't include any meat, obviously and these are all great components that you can keep on hand in the fridge throughout the week, and whenever you want you can pull out a couple of these tortillas, put them on your stovetop, toast them up and make yourself a couple of tacos.

Beyond delicious. Laura in the Kitchen - I'm looking at this like we're about to have an affair. Go to LauraintheKitchen.

com to get the written recipe, I hope you have enjoyed spending time with me, I'll give you a bite before I go in for the rest. Bye...

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