Spicy Cauliflower Tacos with Tahini Sauce Recipe – Easy Indian Fusion

Last Updated on 3 months by Neha Deshmukh

Spicy Cauliflower Tacos with Tahini Sauce Recipe – Easy Indian Fusion

Hey everyone! I’m so excited to share this recipe with you – Spicy Cauliflower Tacos with a creamy, dreamy Tahini Sauce. It’s a little bit Indian, a little bit Mexican, and totally delicious. I first made these when I was craving something a little different, and honestly, they’ve become a regular in my kitchen ever since. They’re surprisingly easy to whip up, perfect for a weeknight meal, or even a fun weekend gathering. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average tacos! The roasted cauliflower gets beautifully spiced with curry powder, offering a fantastic flavour and texture. Then, the cool and tangy tahini sauce cuts through the spice perfectly. It’s a flavour explosion in every bite! Plus, they’re relatively quick to make, and you can easily adjust the spice level to your liking.

Ingredients

Here’s what you’ll need to make these amazing tacos:

• ?? cup tahini paste
• ?? cup water
• To taste salt
• ?? teaspoon black pepper
• 3-4 tablespoons lemon juice
• 3 garlic cloves
• ?? teaspoon red pepper flakes
• ?? teaspoon dried parsley
• 1 small cauliflower head
• ?? teaspoon curry powder
• 1 tablespoon olive oil
• 1 onion
• 1 bell pepper
• 2 scallions
• 1 teaspoon vegetable oil
• 4 pita breads

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

• Tahini Paste: This is key to the sauce. Make sure you get a good quality tahini – it should be smooth and creamy. It’s made from sesame seeds and adds a wonderful nutty flavour. You can find it in most supermarkets these days, or online. (Around 120g – 150g is a good starting point for ?? cup)
• Curry Powder: Now, curry powder blends vary a lot! I like to use a Madras curry powder for a bit of a kick, but feel free to use your favourite. You can even make your own blend if you’re feeling ambitious! (About 1-2 tablespoons, or 8-16g)
• Taco Fillings – A World of Possibilities: Traditionally, tacos are filled with seasoned meats, but the beauty of this recipe is its versatility. In India, we love to experiment with flavours, and using cauliflower is a fantastic way to add a healthy and delicious twist. You could also add paneer, chickpeas, or even potatoes!
• Scallions: Don’t discard the scallion greens! They add a lovely fresh garnish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Tahini Sauce: In a food processor, combine the tahini paste, lemon juice, water, salt, pepper, red chili flakes, garlic, and parsley. Blend until it’s super smooth. If it’s too thick, add a little more water, a tablespoon at a time, until you reach your desired consistency. Pop it in the fridge to chill – the flavours develop even more as it sits!
2. Roast the Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with the curry powder, salt, pepper, and olive oil. Spread them out on a baking sheet and roast for 22-25 minutes, flipping them halfway through. You want them to be tender and slightly browned.
3. Sauté the Veggies: While the cauliflower is roasting, heat the vegetable oil in a pan over high heat. Add the chopped onion and bell pepper, and cook for 1-2 minutes until they’re crisp-tender. Add the white parts of the scallions during the last 30 seconds of cooking.
4. Assemble the Tacos: Warm the pita breads. Layer the roasted cauliflower, sautéed veggies, and a generous drizzle of that chilled tahini sauce into each pita. Garnish with the green parts of the scallions. And… enjoy!

Expert Tips

• Don’t overcrowd the baking sheet when roasting the cauliflower. This will steam it instead of roasting it, and you won’t get that lovely crispy texture.
• Taste the tahini sauce as you go and adjust the lemon juice and spices to your liking.
• For extra flavour, marinate the cauliflower in the curry powder for 30 minutes before roasting.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your pita bread is vegan-friendly.
• Gluten-Free Adaptation: Simply use gluten-free pita bread. There are some great options available in most supermarkets now.
• Spice Level Adjustment: If you like things really spicy, add a pinch of cayenne pepper to the tahini sauce or use a hotter curry powder. If you prefer milder flavours, reduce the amount of red pepper flakes.
• Festival Adaptation: For a Navratri-friendly version, ensure your curry powder doesn’t contain garlic or onion. You can also add some boiled potatoes to the cauliflower for a more substantial filling.

Serving Suggestions

These tacos are fantastic on their own, but they also pair well with a side of raita (yogurt dip) or a simple salad. A squeeze of lime juice over the top adds a lovely freshness.

Storage Instructions

Leftover roasted cauliflower and tahini sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower in the oven or microwave before assembling the tacos.

FAQs

What is the best way to adjust the spice level in this recipe?

Start with a small amount of red pepper flakes and taste as you go. You can always add more, but you can’t take it away!

Can I use a different type of cauliflower, like Romanesco?

Absolutely! Romanesco cauliflower will add a beautiful visual element to your tacos, and it tastes just as good.

Is it possible to make the tahini sauce ahead of time?

Yes, definitely! The tahini sauce actually tastes better after it’s had a chance to sit in the fridge for a few hours.

What can I substitute for pita bread if I don’t have any?

You can use tortillas, naan bread, or even lettuce wraps for a low-carb option.

Can this recipe be adapted for a larger gathering?

Of course! Simply multiply the ingredients by the number of servings you need. You can roast the cauliflower and sauté the veggies ahead of time and then assemble the tacos just before serving.