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!
Recipe: Curry Cauliflower Tacos
* serves 4
- 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
- Preheat the oven to 425.
- Toss together the cauliflower, curry powder and olive oil.
- Scatter onto a baking sheet. I find that more used the baking sheet is, the cauliflower caramelizes better.
- 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.
- In a small bowl mix together the yogurt, cucumber and the Sriracha. Stir, and then season with salt to taste.
- Warm the tortillas.
- 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.