Gluten-Free Garlic & Cauliflower Tacos

Crunchy fresh veggies, Cedar’s Topped Organic Garlic Hommus and homemade chickpea flour tortillas for the Taco Tuesday win.

INGREDIENTS

Tortilla:
  • 2 cups chickpea flour or gluten-free flour mix
  • 2 cups water
  • 2 teaspoons chili powder
  • 2 tablespoons vegetable oil
 
Filling:
  • 1 10-oz container of Cedar’s Topped Organic Garlic Hommus
  • ½ of a medium cucumber, diced
  • 1 cup cauliflower, diced 
  • ½ cup red onion, diced
  • ½ cup tomato, diced
  • Juice from ½ of a lemon
  • 1 tablespoon mint, finely chopped
  • 1 tablespoon parsley, finely chopped
  • Salt and pepper to taste
Serves 4 Total 30-60 Minutes

DIRECTIONS

  1. Mix chickpea flour or gluten-free flour, chili powder and water to make tortilla batter.
  2. In a skillet on medium high heat, heat the vegetable oil.
  3. Pour the batter into the skillet and cook as you would pancakes for approximately 3 minutes on each side.
  4. Fill tortillas with Cedar’s Topped Organic Garlic Hommus and vegetables, then garnish with mint and parsley.
  5. Squeeze the juice of half a lemon over the tacos and season with salt and pepper.