I have been dreaming up this recipe for Curry Cauliflower Tacos, since we took a detour through Truckee and found Margs Taco Bistro. Besides being a great little place to stop, refresh from a long trip and fill up on tacos, Margs’ tacos go beyond creativity, from a traditional carnitas all the way to Korean tacos, with a lot of flavor from other countries sprinkled in-between.  We pretty much sampled one of each taco, while there, but the India inspired Vindaloo taco really stood out.   Who says a taco has to have Latina flavors only.

I kept this recipe vegetarian and loaded it up with in-season cauliflower and chick peas.  After seasoning with my favorite curry powder, I roasted the cauliflower until golden but still slightly crunchy.  I only added the chick peas during the last few minutes as I didn’t want them to be overly crunchy.  The coolness in these tacos comes from using fresh cilantro instead of a tradition slaw or lettuce, as well as adding a creamy Cucumber Raita that has been kicked up a notch with some Sriracha.  This recipe for curry cauliflower tacos is really bursting at the tortilla seam with flavor;  spicy and coolness all wrapped in one.  We tried it using both flour and corn tortillas;  corn won by a landslide!

 

Curry Cauliflower Tacos |  Chez Us

 

 

[print_this]

Recipe:  Curry Cauliflower Tacos

* serves 4

Ingredients:

  • 1 1/2 lb cauliflower, washed, patted dry and cut into small florets
  • 1 1/2 tablespoons curry powder, I like Just Cooks but you can use your favorite
  • 1 1/2 tablespoons olive oil
  • 1 15 ounce can chick peas, drained, washed and patted dry (they roast better)
  • 8 ounces whole milk Greek yogurt
  • 2 tablspoons grated cucumber
  • 1 1/2 teaspoons Sriracha
  • sprinkle of salt
  • fresh cilantro leaves
  • jalapeño slices
  • corn tortillas

How To:

  1. Preheat the oven to 425.
  2. Toss together the cauliflower, curry powder and olive oil.
  3. Scatter onto a baking sheet.  I find that more used the baking sheet is, the cauliflower caramelizes better.
  4. Slide into the oven and roast for 15 minutes.  Then stir, and add the chickpeas, and continue roasting for another 10 – 15 minutes, until the cauliflower is lightly golden brown.
  5. In a small bowl mix together the yogurt, cucumber and the Sriracha.  Stir, and then season with salt to taste.
  6. Warm the tortillas.
  7. To serve, place a small amount of cilantro on a tortilla, then add the cauliflower mixture and finally a drizzle of Raita.  Finish off with some jalapeño slices.
  8. Serve.
  9. Eat.

 

[/print_this]

 

 

 

Tagged with →