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Veg Up! DINNER FIX Make tacos everyone can enjoy!
This meatless—and gluten-free—
Veg up!
recipe harnesses the power of an
air fryer for crispy goodness.
By Caitlyn Diimig, RD
Vegan-ize!
Replace the sour cream
with coconut-based
plain yogurt, such as
So Delicious Dairy Free.
And nix the cotija as
a topper.
F
AIR RYER VEGETARIAN CAULIFLOWER AND CHICKPEA TACOS
HANDS-ON 10 MIN TOTAL 35 MIN SERVES 4 SUBMITTED BY SOUP LOVING NICOLE NEW RECIPE GO ONLINE TO RATE & REVIEW
3 Tbsp. fresh lime juice 8 (5-inch) corn tortillas [To use a traditional oven, put veggie
1 Tbsp. olive oil Shredded cabbage, sliced mixture on a rimmed baking sheet. Roast at PHOTO: BRIE PASSANO; FOOD STYLING: GREG LUNA; PROP STYLING: SUE MITCHELL
1 tsp. chili powder radishes, and/or crumbled 450°F, stirring once, about 25 minutes.]
1 tsp. cumin cotija cheese (optional) 4. Meanwhile, stir together sour cream,
¼ tsp. salt 1. Preheat an air fryer to 370°F. cilantro, sriracha, and remaining 2 Tbsp. lime
¼ tsp. garlic powder 2. Whisk together 1 Tbsp. lime juice, the juice in a small bowl until combined. Spoon
1 (15-oz.) can reduced-sodium cauliflower mixture onto corn tortillas and top
oil, chili powder, cumin, salt, and garlic
chickpeas, rinsed and drained with sauce and desired toppers.
powder in a large bowl. Add chickpeas
1 small head cauliflower, and cauliflower; toss until evenly coated. armagazine.com/air-fryer-vegetarian-
cut into bite-size pieces
3. Air-fry veggie mixture 20 minutes, stirring cauliflower-and-chickpea-tacos
1 cup sour cream every 10 minutes. Continue cooking until QUICK VEGETARIAN GLUTEN-FREE
¼ cup chopped fresh cilantro
desired crispness, about 5 minutes more. PER 2-TACO SERVING: 366 CAL; 18G FAT (7G SAT); 11G
1 Tbsp. sriracha sauce PRO; 45G CARB (9G FIBER, 8G SUGARS); 530MG SODIUM
ALLRECIPES.COM 68 JUNE/JULY 2020
