These super tasty cauliflower shawarma tacos will move you to your core and will transform every day to taco Tuesday. They are the absolutely perfect treat for every meal and every season. Almost everything can be made ahead of time, so when you’re ready to eat, all you have to do is roast the cauliflower! Plus, they would be great for parties too, since you can make the components separately, and let everyone build their own custom tacos just the way they like! Make sure to give them a try!
Cauliflower Shawarma Tacos [Vegan]
For the Tahini Sauce:
- 1/4 cup tahini
- 3 tablespoons cold water
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
For The Zhoug:
- 5 jalapeños, seeded and coarsely chopped
- 4 cloves garlic
- 1 bunch flat-leaf parsley, coarsely chopped (about 1 cup)
- 1 bunch cilantro, coarsely chopped (about 1 cup)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
For The Cauliflower:
- 1/4 cup olive oil
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- 1 1/2 teaspoons vegetable broth base
- 24 ounces cauliflower florets
- salt, to taste
For The Sautéed Onions:
- 1 medium onion
- 2 tablespoons vegetable oil
- 8 flour tortillas (6-inch size)
- 1/4 cup chopped cilantro
Make the tahini sauce:
- In a small bowl, whisk together the tahini, water, lemon juice, salt, and pepper until thick and creamy.
- Taste and adjust seasonings if needed, and set aside.
- The sauce will stay fresh for up to 3 days in the refrigerator.
Make the zhoug:
- In a food processor, combine the jalapeños, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, pepper, and olive oil, and blend until a thick paste forms, scraping down the sides of the bowl as needed. Set aside, or store in the fridge for up to 3 days.
Make the cauliflower and cook the onions:
- Preheat oven to 450ºF. Line a baking sheet with parchment or a silicone baking mat.
- In a large bowl, whisk together the olive oil, salt, garam masala, curry powder, and vegetable broth base until combined. Add the cauliflower florets and toss gently to coat the florets completely in sauce.
- Spread the cauliflower on the prepared baking sheet and bake, tossing occasionally, until browned and crispy on the edges, 30 to 40 minutes.
- While the cauliflower is baking, cut the onion into quarters. Thinly slice 3 of them, and finely chop the last quarter. The finely chopped onion will be used for garnish, so set it aside in a small bowl for now.
- Place the vegetable oil in a medium skillet over medium heat, and when hot add the sliced onions. Cook, stirring occasionally, until the onions are beginning to caramelize and turn golden, about 10 minutes.
Assemble the tacos:
- Heat the tortillas, either in the microwave or in a skillet on the stove.
- Top each tortilla with sautéed onions, then cauliflower, tahini sauce, zhoug, chopped raw onions, and fresh cilantro. Serve immediately, and enjoy!
The tahini sauce and zhoug can be prepared up to 3 days in advance, and kept refrigerated until ready to serve. The zhoug can also be spooned into ice cube trays and frozen for longer-term storage.