Turmeric Roasted Cauliflower Tacos with Tahini Sumac Crema
Updated: Jun 19, 2020
You know what day it is!!!! yep, its taco Tuesday. One of my kids favorite foods and days of the week. And since my kids absolutely love cauliflower I decided to make cauliflower tacos. My kids love cauliflower in every way they eat it raw, but they espically love it even more when roasted. One time, I roasted a head of cauliflower as a side dish and they all fought over it (no, like literally) I had to equally divide the pieces between the 3 of them. So I told them next time I am just going to make them a head of cauliflower each. There, problem solved. The only problem is every time I am at the grocery store and I buy 3-4 heads of cauliflowers at once the cashier asks me if I am having a party!!! Yes, I say a party for three cauliflower monsters. This recipe is so hearty (you wont miss your meat) simple and comes together in no time. It calls for one head of cauliflower but if you are like my kids please save yourself the trouble and make few more, you will only have some explaining to do to the grocery store cashier. I hope this spiced cauliflower taco with fresh cucumber salsa and zesty tahini crema (because cauliflower and tahini are a match made in food heaven). becomes your family favorite too.
1 large head cauliflower cut into bite-size pieces
1 tsp turmeric
1 tsp coriander
1 tsp cumin
Kosher salt and pepper
3 tbls avocado oil (or any oil of your choice)
Salt and black pepper
1 cucumber diced small
1 small red onion diced small
1/2 bunch of cilantro chopped
Jalapeño diced small
Juice of one lime
juice of one lemon or lime (more according to taste)
2 garlic cloves
1/4 cup Tahini paste
3 tbls of water plus more if needed
1/4 tsp of coriander
1/4 tsp of cumin
1/2 tsp of sumac
Salt and pepper to taste
Additional fun taco toppings:
Sliced red cabbage, fresh cilantro, guacamole, jalapeño slices lime wedges for serving
corn or flour tortillas, charred
Preheat the oven 450
Cut the cauliflower into bite size pieces
Toss with salt, pepper, turmeric, cumin, coriander and avocado oil.
Place in one layer on a sheet pan and roast until crispy about 30-45 min depending on the size of your cauliflower florets. Toss after 15-20 minutes so they crisp on all sides.
While the cauliflower is roasting it’s a good time to:
To make your salsa and sauce:
In a bowl whisk the tahini with all the ingredients until creamy and smooth
Then adjust thickness and seasoning to your taste, add more water if you need to thin it out and add more tahini paste if you need to thicken it out. Same goes for lemon juice and salt. Don’t worry at first it will all clump together but keep on stirring.
To make the salsa:
In a bowl Combine the diced cucumbers, diced onions, cilantro, jalapeños, add lime juice, and salt to taste.
Char the tortillas on the stove top or warm in the oven
Lay few pieces of the roasted cauliflower on top of the tortillas, add some tahini crema and top with the fresh salsa. Serve with a lime wedge.