Ingredients:
For cauliflower
1 medium head of cauliflower
2 tbsp plus 2 tsp olive oil, divided
1/4 cup all-purpose flour
1 tsp paprika (preferably smoked)
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp garlic powder
For chickpeas
1 can chickpeas (15 oz), drained and rinsed
2 tsp olive oil
2 tbsp nut butter
1/2 tsp salt
1/2 tsp chili powder
For veggies:
2/3 cup bell pepper, any color, cut into strips
2/3 cup of carrots, grated
2/3 cup purple cabbage, finely shredded
8 corn tortillas, yellow or white
2 tbsp. fresh cilantro, chopped
optional limes or hot sauce
INSTRUCTIONS
Preheat oven to 400 degrees. Wash, trim, and cut cauliflower head and stalk into bite-sized pieces. Blot dry. In a large bowl, toss the cauliflower with 2 tbsp of olive oil until evenly coated. Add the flour and spices, toss again until evenly coated. Arrange cauliflower in a single layer on a baking sheet or cast iron skillet; don’t crowd or it will steam instead of getting crisp. Bake on the bottom rack for 30 to 35 minutes until crispy and golden brown. Heat a medium skillet over medium high heat. Add the 2 tsp olive oil, chickpeas and spices. Toss to coat and cook for 5 to 6 minutes, until they begin to crisp. Turn down the heat and add the nut butter. Stir to coat evenly and then keep warm. Heat a griddle (or use direct heat) to warm and slightly char the tortillas. Keep warm. As soon as the cauliflower is done, begin assembling the tacos (cauliflower will be crispiest while still HOT).