[brittney]

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Serving Size: 2 tacos

Whole Food Ingredients:

• 1 small head cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed (organic, BPA-free can)
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 8 small corn tortillas
• Fresh cilantro, chopped
• Juice of 1 lime

Preheat the oven to 400°F (200°C). Toss cauliflower florets and chickpeas in olive oil and curry powder. Spread on a baking sheet and roast for 20-25 minutes until cauliflower is tender and chickpeas are slightly crispy. Warm tortillas and layer with curried cauliflower, chickpeas, and cilantro. Squeeze lime juice over the tacos before serving.

Nutritional Facts (per serving):

• Calories: 350 kcal
• Protein: 10g
• Fats: 14g
• Carbohydrates: 49g
• Fiber: 11g
• Net Carbs: 38g
• Sugar: 5g
• Iron: 4mg
• Sodium: 370mg
• Potassium: 700mg
• Cholesterol: 0mg