1/2 head of cauliflower
1 1/2 tbsp vegetable oil
2 cloves garlic, minced
2 tsp dried minced onion
2 15 oz cans chickpeas
3/4 cup frozen corn
1 1/2 tbsp chili powder
1 tsp paprika
1 tsp lime juice
3/4 tsp salt
Prepared into small florets and add to a large frying pan along with the vegetable oil. Season with 1/4 tsp salt and cook over medium heat for 5 minutes. Add the garlic and dried onion and cook for another minute, then add the chickpeas, corn, chili powder, and paprika. Cook for another 5 minutes and add the lime juice and remaining 1/2 tsp salt. Add additional salt to taste. Serve in corn tortillas. Makes 5-6 tacos.
