Chickpea and Cauliflower Tacos

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.

Chili Powder

3 dried ancho chiles
2 guajillo chiles
2 tbsp cumin seeds
1 tbsp dried oregano
1/2 tbsp mild paprika
1 tsp smoked paprika
1/8 tsp salt
1 tsp garlic granules

De-stem and de-seed the chiles, then crumble into small pieces and add to a spice grinder. Add the cumin seeds and grind until fine. Add the oregano, mild and smoked paprika, and salt and continue to grind. Add the garlic and shake to combine. Store in an airtight container.