Taco Tuesday is my BFF for life. Combine tacos with Middle Eastern spices and you have a win-win situation!
Have you noticed that cauliflower has become all the rage right now? Everywhere I go I feel like I find interesting tweaks on traditional uses of cauliflower. I am definitely, literally eating up this trend. I attended Molly Yeh’s cooking demonstration a few weeks ago and she cooked her famous Shawarma Cauliflower Tacos. I fell instantly in love and it inspired me to get in the kitchen and recreate my own asap! There ain’t nothin’ better! The intense oregano and thyme mixed with toasted sesame seeds is so flavorful and so signature Middle East. It was a no brainer that zaatar needed to be included in this dish. I threw a heaping spoonful of it into this garlicy-lemony-yogurt sauce and it gives the perfect compliment to the roasted cauliflower.
Now, cauliflower and myself have not always been on the same page. I’ve always seen it as that thing I must eat because it’s good for me. Actually seeking out cauliflower and enjoying eating it? That I never, ever saw happening. What I didn’t realize is how well cauliflower absorbs the spices and flavors you mix. To the point I would rather substitute it for meat!
What a great way to get some veggies in while not compromising on flavor! If you are looking to reduce your meat consumption, these are a winner. Trust me, the meat is not missed. The cauliflower and chick peas are doused in a simple oil and spice mix and popped in the oven until browned and the spices are fully activated.
Do you have a new found love for cauliflower as well? If so, this dish will be right up your ally. If you’re on the fence, I promise these tacos will push you over the edge! I would love to hear how you’re using cauliflower in your life. If you do try these out, I would love to hear about it in the comments below!
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Happy cooking y’all!
- 1 head of cauliflower, chopped
- 3/4 cup of chick peas
- 4 tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. allspice
- 1/2 tsp. curry powder
- 1/2 tsp. paprika
- 1 tsp. garlic powder
- 1/2 tsp. pepper
- pinch of salt
- 1 tbsp. fresh mint, chopped (optional)
- 2 cloves of garlic, minced
- 1 cup Greek yogurt
- 1 tbsp. zaatar
- 2 tbsp. feta
- 1 tbsp. lemon juice
- salt/pepper to taste
- 1/2 white onion, sliced
- 2 tbsp. vegetable oil
- Turn the oven to 400ºF. Saute the onions on a small frying pan over medium-low heat for about 40 minutes or until caramelized.
- Mix the ingredients for the cauliflower in a small bowl. Spread the cauliflower and chickpeas on a baking sheet. Drizzle the oil and spice marinade on top and mix fully. Put in the oven for 25-30 minutes or until slightly browned.
- In a vegetable processor, process all ingredients for the yogurt sauce.
- When the cauliflower and chick peas are fully cooked, remove from the oven. Put a heaping spoonful onto a tortilla, drizzle the yogurt sauce, sprinkle the onions and mint on top. Serve.