Whenever I’m figuring out what to cook for the week, one of my biggest considerations is what leftovers I already have in the fridge. At the beginning of this week I had a lot of leftover beans, so I decided to make something that would work with a side of beans. And so I made Molly Yeh’s cauliflower shawarma tacos, which are tacos that feature seasoned cauliflower instead of meat.
The recipe: Cauliflower shawarma tacos
Difficulty level: Easy
Time: ~1 hour
The process of making this recipe is straightforward: toss cauliflower with curry powder, cumin, and garam masala; bake the cauliflower for 30-40 minutes; then put the seasoned cauliflower (and any other toppings) into a tortilla and enjoy! Since the cauliflower bakes for a while, you can work on the other components of the recipe – like the fried onions and tahini sauce – during the roasting period.
Before making this recipe, I had been kind of skeptical about it; I wasn’t sure if mediterranean tacos would work. But they did work, and this recipe is one of my absolute favorites! The cauliflower gets really crispy in the oven, and the seasoning is…*does chef’s kiss.* Because the baked, seasoned cauliflower is so delicious on its own, it would also make a great side dish, salad component, or sandwich filling.
- This recipe calls for a lot of cauliflower! To bake it all at once, you will likely need two sheet pans.
- If you own a lot of seasonings and spices, but NOT garam masala…you can make your own garam masala blend out of coriander, cumin, cardamom, cinnamon, black pepper, cloves, and nutmeg.
- This recipe tastes best when the cauliflower is fresh out of the oven (it doesn’t get as crispy after being refrigerated and reheated).
- You can take the Mexican/Mediterranean fusion even further than Yeh did by adding toppings like guacamole, pickled jalapeños, and/or shredded cheese to the tacos.