When I recently tasted this exciting taco at BarTaco, a new taco spot in Miami, I immediately knew I had to recreate it at home.

Sauteed cauliflower florets are tucked onto an open tortilla, then topped with vibrant chimichurri sauce and a sprinkle of chopped pistachios for a fresh, nutty crunch. The tortilla folds easily, making it perfect for casual, hands-on eating.

Best of all, it comes together in about 10 minutes, making it an ideal, quick, vegetarian meal. Using a good, bottled chimichurri from the market keeps the prep effortless while still delivering bold, restaurant-worthy flavor.

HELPFUL HINTS:

Pesto sauce or Italian dressing can be used instead of chimichurri sauce.

Any type of small tortilla made from flour or corn meal can be used.

COUNTDOWN:

Prepare ingredients.

Saute cauliflower.

Assemble tortillas.

SHOPPING LIST:

To buy: 6 ounces cauliflower florets, 1 container hummus, 1 package 5-inch whole wheat tortillas, 1 bottle chimichurri sauce, 1 bag shelled pistachio nuts.

Staples: canola oil

Cauliflower Pistachio Chimichurri Taco

Recipe by Linda Gassenheimer

2 teaspoons canola oil

8 ounces cauliflower florets cut into 1-2 inch pieces (about 2 cups)

8 tablespoons hummus

4 5-inch whole wheat tortillas

4 tablespoons chimichurri sauce

1/2 cup shelled and chopped roasted pistachio nuts

Heat oil in a skillet. Add the cauliflower and saute 2 minutes. Turn cauliflower over and cover the skillet with a lid. Cook the cauliflower for 3 more minutes or until tender. Remove from skillet.

Place tortillas on a counter. Add 2 tablespoons hummus to the center of each tortilla and lightly spread it over the tortillas. Top the hummus with the cauliflower and spread the chimichurri sauce on top. Sprinkle pistachio nuts over the sauce on each tortilla.

Yield 2 servings.

Per serving: 487 calories (63 percent from fat), 34.3 g fat (4.6 g saturated, 12.9 g monounsaturated), no cholesterol, 15.5 g protein, 36.2 g carbohydrates, 11.1 g fiber, 589 mg sodium.

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