Cauliflower Shawarma Tacos
[Vegan]

Make the Tahini Sauce:

1. In a small bowl, whisk together the tahini, water, lemon juice, salt, and pepper until thick and creamy.
2. Taste and adjust seasonings if needed, and set aside.
3. The sauce will stay fresh for up to 3 days in the refrigerator.

Make the Zhoug:

1. 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:

1. Preheat oven to 450°F. Line a baking sheet with parchment or a silicone baking mat.
2. 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.
3. Spread the cauliflower on the prepared baking sheet and bake, tossing occasionally, until browned and crispy on the edges, 30 to 40 minutes.
4. 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.
5. 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:

1. Heat the tortillas, either in the microwave or in a skillet on the stove.
2. Top each tortilla with sautéed onions, then cauliflower, tahini sauce, zhoug, chopped raw onions, and fresh cilantro. Serve immediately, and enjoy!