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Curry Cauliflower Tacos

Curry Cauliflower Tacos

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I have been dreaming up this recipe for Curry Cauliflower Tacos since we took a detour through Truckee and found Margs Taco Bistro. Their tacos go beyond traditional carnitas, as most of them were inspired by countries from all over the world.  We sampled one of each taco on the menu, and the Vindaloo taco really stood out.   Who says a taco has to have Latina flavors only.

Curry Cauliflower Tacos | Chez Us

I kept this recipe vegetarian and loaded it up with in-season cauliflower and chickpeas.  After seasoning with my favorite curry powder, I roasted the cauliflower until golden but still slightly crunchy.  

I only added the chickpeas 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 traditional 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

Curry Cauliflower Tacos | Chez Us

Roasted caulflower and chickpeas are seasoned with curry powder to make this not traditional taco. A spicy raita sauce cools down the curry while adding a bit of a kick.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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 ounces can chickpeas, drained, washed, and patted dry (they roast better)
  • 8 ounces whole milk Greek yogurt
  • 2 tablespoons grated cucumber
  • 1 1/2 teaspoons Sriracha
  • sprinkle of salt
  • fresh cilantro leaves
  • jalapeño slices
  • corn tortillas

Instructions

    Preheat the oven to 425.

    Toss together the cauliflower, curry powder and olive oil.

    Scatter onto a baking sheet.  I find that the 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.

    Serve.

    Eat.

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Jen

Saturday 5th of March 2016

These are great, thanks! I made these while I was on a vegan kick and used coconut yogurt and was one of the best vegan meals I've made! Thank you.

admin

Saturday 12th of March 2016

This is great news Jen! We love this recipe as well - so flavorful and pretty easy to make.

Liz

Wednesday 4th of June 2014

I made these for my family tonight...so good! Everyone loved them! Thanks for the recipe!

Paula - bell'alimento

Saturday 5th of April 2014

I can't get enough cauliflower so I love these!

Rebecca {foodie with family}

Friday 4th of April 2014

Oh helloooo! These look beyond marvellous!

Liren

Friday 4th of April 2014

I love when tacos take inspiration from global flavors. I'm also always looking for good places to eat when we're in Tahoe, so I must remember to try this place the next time we're in Truckee. It sounds perfect! As do these tacos. It's all the flavors I love, and with the cauliflower, so wholesome, too.

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