[brittney]

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Serving Size: 2 tacos

Whole Food Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed (organic, BPA-free can)
• 2 tablespoons harissa paste
• 2 tablespoons olive oil
• 8 small corn tortillas
• Fresh parsley, chopped
• Juice of 1 lemon

Preheat the oven to 400°F (200°C). Toss cauliflower and chickpeas with olive oil and harissa paste. Spread on a baking sheet and roast for 20-25 minutes until cauliflower is tender. Warm tortillas and fill with roasted cauliflower and chickpeas, topped with parsley and a squeeze of lemon juice.

Nutritional Facts (per serving):

• Calories: 320 kcal
• Protein: 10g
• Fats: 12g
• Carbohydrates: 44g
• Fiber: 10g
• Net Carbs: 34g
• Sugar: 4g
• Iron: 3mg
• Sodium: 290mg
• Potassium: 600mg
• Cholesterol: 0mg