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.

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

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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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