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Crispy Cauliflower Tacos
Ingredients
  • 1 medium head cauliflower (about 6 inches in diameter), chopped into florets
  • 1 (15-ounce) can reduced-sodium chickpeas, rinsed, drained, and patted dry
  • 1 small red onion, diced
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoons ground chili powder
  • 1 teaspoon ground chipotle chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 4 Old El Paso Whole Wheat Taco Boats
  • Toppings: Thinly sliced red cabbage, lime wedges, sliced jalapeños, avocado, plain Greek yogurt (or sour cream)
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