In my perfect world, the house would always be clean, there would always be fresh flowers on my kitchen counter, and the sun would shine every day. In my husband's perfect world, there would be tacos.
So when his favorite holiday coincided with Taco Tuesday, the occasion called for stepping up my taco game.
Enter these Cumin Curry Cauliflower Tacos. Yep. That's right. You heard it correctly - curry. What turned out to be a mistake ended up being the best new taco ingredient since, well, my favorite carrot hot sauce (shout out to Erika Jayne!). It all began when said husband swapped the curry and cumin in the pantry (yes, I alphabetize my spices). I went to grab cumin and ended up grabbing curry. But I think this little error is what made the dish. A little heat, some depth of flavor, and the perfect balance of cool, fresh ingredients like cilantro, salsa, cabbage, and guac, and you have the makings of one amazing taco.
Here's the recipe.
Cumin Curry Cauliflower Tacos
Ingredients
4 cups cauliflower florets
4 tablespoons lime juice
1 tablespoon avocado oil
1 1/2 teaspoons sriracha sauce
1 teaspoon chili powder
1 tablespoon curry powder
2 tablespoons cumin, divided
1 can vegan refried pinto beans
4 cups shredded cabbage (can be a combo of cabbage and carrots)
1/2 cup diced white onion
3 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon sugar
Freshly ground black pepper
Guacamole
Salsa
Roughly chopped cilantro
Flour tortillas (small to medium sized)
Method
Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
Combine the cauliflower, lime juice, avocado oil, sriracha, chili powder, curry, and 1 tablespoon of the cumin in a large Ziploc bag. Shake to coat evenly and distribute in a single layer on the baking sheet. Roast at 425 degrees for about 30 minutes.
While the cauliflower is roasting, combine the cabbage, white onion, apple cider vinegar, salt, sugar, and remaining cumin in a medium bowl. Toss to combine and then add freshly ground pepper. Set aside.
Heat the pinto beans in the last five minutes of roasting time. Heat the flour tortillas. Then, assemble the tacos. Layer the bottom of the tortilla with a base of beans, then add the cauliflower and stack the rest of the ingredients on top. Enjoy!
So when his favorite holiday coincided with Taco Tuesday, the occasion called for stepping up my taco game.
Enter these Cumin Curry Cauliflower Tacos. Yep. That's right. You heard it correctly - curry. What turned out to be a mistake ended up being the best new taco ingredient since, well, my favorite carrot hot sauce (shout out to Erika Jayne!). It all began when said husband swapped the curry and cumin in the pantry (yes, I alphabetize my spices). I went to grab cumin and ended up grabbing curry. But I think this little error is what made the dish. A little heat, some depth of flavor, and the perfect balance of cool, fresh ingredients like cilantro, salsa, cabbage, and guac, and you have the makings of one amazing taco.
Here's the recipe.
Cumin Curry Cauliflower Tacos
Ingredients
4 cups cauliflower florets
4 tablespoons lime juice
1 tablespoon avocado oil
1 1/2 teaspoons sriracha sauce
1 teaspoon chili powder
1 tablespoon curry powder
2 tablespoons cumin, divided
1 can vegan refried pinto beans
4 cups shredded cabbage (can be a combo of cabbage and carrots)
1/2 cup diced white onion
3 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon sugar
Freshly ground black pepper
Guacamole
Salsa
Roughly chopped cilantro
Flour tortillas (small to medium sized)
Method
Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
Combine the cauliflower, lime juice, avocado oil, sriracha, chili powder, curry, and 1 tablespoon of the cumin in a large Ziploc bag. Shake to coat evenly and distribute in a single layer on the baking sheet. Roast at 425 degrees for about 30 minutes.
While the cauliflower is roasting, combine the cabbage, white onion, apple cider vinegar, salt, sugar, and remaining cumin in a medium bowl. Toss to combine and then add freshly ground pepper. Set aside.
Heat the pinto beans in the last five minutes of roasting time. Heat the flour tortillas. Then, assemble the tacos. Layer the bottom of the tortilla with a base of beans, then add the cauliflower and stack the rest of the ingredients on top. Enjoy!
