Roasted Cauliflower and Chickpea Tacos, with Winter Salsa Verde

These tacos impress in name and with their contrast of bold flavors and textures, but they taste like they require much more effort than they actually do.

For a family supper, I like to serve them with a side of mixed roasted veggies (Brussels sprouts, sweet potatoes, beets and parsnips are my winter favorites). Since the recipe easily doubles or even triples, they’re a great option for the gathering of friends. A “taco bar,” providing an array of choose-your-own toppings: sliced avocado or guacamole, Greek yogurt, grated cheese, lime wedges, cilantro, “quick-pickled” red onion (method below), brown rice, and fresh greens like arugula or dandelion greens makes even weeknight entertaining doable.

And a few beers fit into this mix quite well.

However I serve them, I like knowing that the meal is packed with nutrients: calcium and vitamin K from the kale and cauliflower, protein and silica from the chickpeas, more protein and magnesium from the pumpkin seeds. That’s not to forget the anti-inflammatory properties of the turmeric and garlic.

Though I’ve long been a believer, this recipe is a strong affirmation that healthy and delicious are one and the same.

 Roasted Cauliflower and Crispy Chickpea Tacos with Winter Salsa Verde

Serves 4

• ¼ cup + 2 tablespoons Pumpkin Seeds
• 1 14-oz can Chickpeas; drain, rinse, pat dry with a kitchen towel
• ¼ cup + 2-3 tablespoons Extra Virgin Olive Oil
• 1 teaspoon ground Turmeric
• Dash Cayenne (bit more if you like it spicy)
• 4-5 large leaves Tuscan Kale, stems removed
• 1 head Cauliflower, cut into small florets
• 1-2 tablespoons Chili Powder
• 2 large Garlic Cloves, unpeeled
• 2 teaspoons Capers
• 1 Lemon
• Sea Salt and Black Pepper

Serve with:

• 8 small corn tortillas
• “Quick-Pickled” Red Onion (simply slice a red onion and marinate in enough raw apple cider vinegar to cover for 30 minutes)
• Cilantro

1. Preheat the oven to 400F. Toast the pumpkin seeds on a large baking tray in the oven during this preheating time, then use the same tray for the chickpeas. It takes 10-15 minutes until the seeds are browned, puffed and nutty. Set aside for later use.

2. On the baking tray, toss the chickpeas with 1 tablespoon of oil, turmeric, cayenne, and a generous pinch of salt until evenly coated. Roast for 30 minutes, stir, then continue roasting another 15-25 minutes, until they’re dried out and crisp.

3. Place the kale in a bowl and gently “massage” it with a drizzle of oil and a pinch of salt until it wilts. Set aside. This process tones down the bitterness of raw kale.

4. Next, spread the cauliflower on a large baking tray and toss with 1-2 tablespoons of oil, enough chili powder to coat, and a generous pinch of sea salt. Place the unskinned garlic cloves on this tray. Roast 30 minutes then remove the softened garlic and set aside. Stir the cauliflower, then continue roasting 10-15 minutes until all sides are darkened and crispy.

5. Finally, the salsa verde. Coarsely chop the wilted kale, ¼ cup of the toasted pumpkin seeds and capers before adding to a food processor. Squeeze the roasted garlic cloves from their skins and add to the machine along with a good squeeze of lemon juice, a large pinch of sea salt, and some cracked black pepper. Pulse a few times to incorporate, then let the machine run while drizzling in ¼ cup of oil. If the sauce is thick, gradually blend in 1-2 tablespoons of water to loosen. Taste and adjust seasoning with lemon juice, salt and pepper.

Serving notes: Though not necessary, it’s nice to toast the tortillas in the oven (place directly on rack for a few minutes per side) before serving. To serve, spoon a thick line of salsa verde directly down the middle of a tortilla. Pile on a few roasted cauliflower florets and a small handful of crispy chickpeas. Top with the “quick-pickled” red onion and cilantro leaves then sprinkle with a few of the reserved toasted pumpkin seeds.

Make Ahead: The crispy chickpeas can be made 2 days in advance if stored in an airtight container at room temperature. The salsa verde can be made the day ahead and then stored in a covered container in the fridge.

Marci Cornett is a (mostly) plant-based chef who promotes health-supportive cuisine and the development of sustainable food systems. After graduating from the Natural Gourmet Institute in New York, she worked in several professional kitchens including the renowned vegetarian restaurant, Cafe Paradiso, in Cork City, Ireland. She develops and publishes nourishing recipes and writes about the latest thinking concerning nutrition and food issues on her blog, marcicornett.com. Connect with her on Facebook and Twitter.

Imagery provided by Marci Cornett