Marnie Jean's Vegetarian Tacos

 

I'm obsessed with this cauliflower and garbanzo bean taco recipe inspired by my goddaughter Marnie. It was so good! I made a slight adjustment roasting instead of pan frying so I could do a larger quantity but either method would be great. She suggested sour cream on top so I made a little avocado sour cream sauce and added sliced jalapeño for some heat. The whole meal was perfection. 

 

Marnie Jean’s Tacos 

 

Tacos:

 

Cauliflower - cut into large chunks

Cabbage - sliced into ½ inch ribbons

Garbanzo beans - drained, rinsed and dried

Yellow onion, diced

Taco base/shell (we like casava or corn tortillas)

 

Toppings:

 

Avocado crema

Fresh cilantro

Jalapeno, thinly sliced

Fresh squeeze of lime juice

Hot sauce if you like but mine didn’t even need it

 

Directions:

 

Preheat oven to 400 degrees. 

 

Cauliflower

Olive oil

1 t cumin

1 t coriander

½ t paprika

Salt

Pepper

 

Toss cauliflower with spices and oil. Add to a sheet pan and roast roughly 20-40 minutes depending on size. Flip once or twice and watch carefully. You want them to become golden but not burnt. 

 

Cabbage

Olive oil

1 t cumin

1 t coriander

½ t paprika

Salt

Pepper

 

Toss cabbage with spices and oil. Add to a sheet pan and roast roughly 5-15 minutes depending on size. You want it to roast and start to brown and caramelize.

 

Garbanzo beans

½ chopped yellow onion

Olive oil

1 t cumin

1 t coriander

½ t paprika

Salt

Pepper

 

Toss beans with spices, oil and onion. Add to a pan and roast roughly 10-15 minutes, tossing once or twice.

 

Avocado Crema

½ avocado

½ cup sour cream

Juice of 1 ½  limes

1clove of garlic, minced and smashed into a paste

½ - 1” jalapeno, minced

Small handful cilantro leaves

Salt

 

Combine in a blender or food processor. 

 

Once you have all the fillings and toppings ready, heat the tortilla in a touch of olive oil. Sprinkle with paprika and maybe a little rub of the cut edge of a lime. Once warm add the toppings and enjoy!