Molly's Cauliflower Shawarma Tacos
Try this Molly's Cauliflower Shawarma Tacos recipe.
Try this Molly's Cauliflower Shawarma Tacos recipe.
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1 medium onion
- 1/4 teaspoon cayenne pepper
- 1 tablespoon curry powder
- 3 tablespoons cold water
- black pepper
- 4 cloves garlic
- kosher salt and black pepper
- 1/4 cup tahini
- 1 tablespoon garam masala
- 1/4 cup fresh cilantro leaves finely chopped
- 1 1/2 pounds cauliflower florets
- 8 flour tortillas (6-inch)
- 1 1/2 teaspoons vegetable broth base (i skipped this)
- 2 tablespoons flavorless oil
- 5 jalapenos (i used 2)
- 1 cup flat-leaf parsley coarsely chopped
- 1 cup cilantro coarsely chopped
- Carbohydrate 300.354440750904 g
- Cholesterol 0 mg
- Fat 58.3874836296824 g
- Fiber 23.7160993214894 g
- Protein 52.8519389156131 g
- Saturated Fat 12.6113813071991 g
- Serving Size 1 1 Serving (782g)
- Sodium 3956.53784116324 mg
- Sugar 276.638341429415 g
- Trans Fat 2.81359590248127 g
- Calories 1940 calories
Step-by-step
- Make the Tahini Sauce: In a small bowl, mix together the tahini, water and lemon juice until the mixture thickens. Season with salt and pepper to taste.
- Make the Zhoug: In a food processor, combine the jalapeños, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, a few turns of pepper, and the olive oil and blend until it's the consistency of pesto, adding more olive oil if desired. Store in the fridge for up to 2 days or spoon into ice cube trays, freeze, and thaw as needed.
- Make the tacos: Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the olive oil, salt, garam masala, curry powder, and broth base. Add the cauliflower and toss to coat.
- Spread the cauliflower onto the baking sheet and bake, stirring occasionally, until browned and crispy, 30 to 40 minutes.
- Thinly slice three-quarters of the onion. Dice the remaining one-quarter and set aside for topping.
- In a skillet, heat the oil over medium-high heat. Add the sliced onion and cook, stirring occasionally, until browned, about 10 minutes.
- Warm the tortillas.
- Assemble the tacos with cauliflower, fried onions, tahini sauce, raw chopped onion, cilantro and zhoug (if using).
Molly's Cauliflower Shawarma Tacos: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Dinner often turns into a frantic scramble between school pick-ups, homework help, and the ever-present mountain of laundry. But lately, I've discovered a game-changer: simple, flavorful recipes that don't require hours of prep or complicated techniques. My latest obsession? These Cauliflower Shawarma Tacos.
Why I love this recipe: It's quick, healthy, and packed with flavor. The cauliflower gets beautifully crispy in the oven, and the homemade tahini sauce and zhoug (a vibrant Yemeni green sauce) add layers of delicious complexity. My kids even love it, which is a major win in my book! The whole process, from start to finish, takes around an hour, making it a completely doable weeknight meal even on the busiest days.
Adapting the recipe to my life: I've tweaked the original recipe to fit my lifestyle. For instance, I often skip the vegetable broth base, and I adjust the spice level depending on my family's preferences. Sometimes, when I'm really short on time, I use pre-chopped onions and even pre-made tahini sauce – no judgment here! The beauty of this recipe is its adaptability. You can customize it based on what you have on hand, your dietary needs, and how much time you have.
The best part? The leftovers are amazing! I often pack these tacos for lunch the next day, and they're just as delicious cold. Plus, the zhoug sauce keeps well in the refrigerator, so I often make a big batch and use it throughout the week on other dishes like eggs or chicken. This recipe has become a regular staple in our meal rotation, a welcome change from the usual chicken nuggets and pizza nights.
Beyond the tacos: The possibilities are endless! You can easily use the crispy cauliflower as a topping for salads, grain bowls, or even just as a satisfying snack. The tahini sauce is also a versatile addition to any meal, and the zhoug adds a zing to everything it touches. This isn't just a taco recipe; it's a gateway to a whole world of flavor experimentation.
This Cauliflower Shawarma Taco recipe has become more than just a meal; it's a testament to the power of simple, flavorful food that brings our family together. It's a reminder that even on the busiest days, we can create delicious and healthy food without sacrificing quality or time. So, give it a try, and let me know what you think!
Tips and variations:
- Spice it up: Add more jalapeños or cayenne pepper to the zhoug for extra heat.
- Make it vegetarian: Omit the broth base, and use your favorite vegetarian taco seasoning instead.
- Get creative with toppings: Experiment with different toppings like shredded lettuce, diced tomatoes, or avocado.
- Prep ahead: Make the tahini sauce and zhoug ahead of time to save time during the week.
I hope you enjoy this recipe as much as I do. Happy cooking!
