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!
