Today We’re Playing with Flavors from Around the World
Indian flavors, Middle-Eastern hummus and Mexican tacos come together in a fusion of amazing flavors and textures that will excite your palate. Every bite leaves you wanting more!
The tender roasted cauliflower is so flavorful and delicious over the creamy carrot hummus. Topped with tangy pickled onions, spicy jalapeno slices, nutty sesame seeds, and served on slightly charred, warm smoky tortillas – it’s perfection, and I promise, you won’t miss the cheese!
This curry roasted cauliflower taco is also perfect to serve a crowd. You can make each component from scratch including the hummus, tortillas and pickled onions or buy high-quality store-bought options for each of them and simply make the cauliflower. Lay all the components out on the table and let everyone make their own tacos.
These tasty little flavor bombs are a combination of my love for tacos and hummus and my obsession with Indian style cauliflower. Together they satisfy my every craving and I was excited to share this meld of flavor profiles with you.
BE BRAVE with me and let your tastebuds travel the world with this globally inspired recipe.
Let’s make some tacos!
Curried Cauliflower Tacos with Carrot Hummus
2 lbs (I head) cauliflower, cut into bite-size pieces
2 tablespoons O&V Roasted Garlic Grapeseed oil *
1 teaspoon ginger paste or grated ginger
1 teaspoon garlic paste or grated garlic
1 tablespoon O&V Chicken Curry Rub *
¾ teaspoon garam masala *
8 oz Carrot Hummus or any hummus of choice *
2 cups chopped romaine lettuce or spring greens
¼ cup cilantro or parsley, chopped
8 tortillas (flour or corn)
1 tablespoon sesame seeds
Lime or lemon wedges
Slices of jalapeno
Preheat the oven to 425F and prepare a baking sheet by lining with parchment paper
Mix the roasted garlic oil, curry rub, ginger paste, garlic paste and salt to taste in a large mixing bowl. Add the cauliflower pieces and toss till well coated. Spread in a single layer on the baking sheet and roast in the oven for 20-30 minutes (tossing halfway through) till tender and slightly crispy.
Warm the tortillas in a pan, on the grill, or over the flame of a gas stove for 10-15 seconds on each side till warm and slightly charred
Spread 2 tablespoons of hummus on each tortilla. Divide the greens, roasted cauliflower and cilantro/parsley amongst the tacos.
Top each taco with pickled onions, sesame seeds, slices of jalapeno and a squeeze of lime or lemon juice. Serve immediately.
Active time 15 minutes. Total Time: 45 minutes
* The Roasted Garlic oil adds a nice layer of garlicky flavor to the cauliflower. The Chicken Curry rub is a nice option versus buying individual spices and adds amazing depth to the cauliflower. You can substitute with your favorite, high-quality curry powder instead.
* Garam Masala is a spice blend widely used in north Indian cuisine and is a blend of whole spices of nutmeg, peppercorns, cinnamon, cumin seeds, coriander seeds and cardamom pods that have been dry toasted to release their aromatic flavors, then ground to a powder. You can purchase it at any Indian grocery store and even at some well stocked spice departments in regular grocery stores. Or you can purchase it online from Masala Mama.
* I think the Carrot Hummus adds a special contrast to the curried cauliflower, but feel free to use a Lemon, or Garlic Hummus – preferably home-made or store bought but without artificial ingredients or preservatives.
Categories: Entrée, Snacks & Sides, Vegetarian, Vegan, Gluten Free, Dairy Free, Lunch, Easy Dinner, Weeknight Dinner, Mediterranean Diet, Roasted Garlic Oil, Chicken Curry Rub, Garam Masala, Indian Flavors, Unique Tacos, Vegetarian Tacos, Carrot Hummus, Pickled Onions, Cauliflower, Tortilla, Sesame Seeds. Mexican Tacos, World Flavors