Cauliflower Tacos with California Chaat Masala

October 10, 2023 2 Comments

Recipe, photos and text by Nik Sharma.

Tossed and roasted with chaat masala and served with a cool herby yogurt sauce, these tacos pack a lot of flavor with minimum effort. 

Serves 4

Ingredients

For the Cauliflower

24 oz/680 g cauliflower florets, (from about 1 medium head), separated into bite-size pieces
2 tablespoons extra-virgin olive oil
2 teaspoons Oaktown Spice Shop California Chaat Masala
½ teaspoons ground turmeric
Fine sea salt

For the Sauce

1 cup/240 g plain unsweetened yogurt
1 bunch cilantro
1 jalapeño, deseeded for a milder flavor
1 shallot
2 tablespoons fresh lime juice
1 tsp toasted cumin, ground*
1 tsp toasted coriander, ground*
½ tsp ground black pepper
Fine sea salt
Sugar as needed

For the Garnish

Thinly sliced scallions, both green and white parts
Shredded carrots
Fresh cilantro leaves 
Fresh lime wedges
Corn tortillas to serve

Directions

Preheat the oven to 425F.

Toss the cauliflower with the olive oil and chaat masala, and season with salt. Spread on a baking sheet or roasting pan and cook until golden brown, rotating the pan halfway through cooking, about 30 minutes.

While the cauliflower is roasting, prepare the sauce. Blend the yogurt, cilantro, jalapeño, shallot, lime juice, cumin, coriander, and black pepper over high speed until smooth. Taste and season with salt and sugar as needed.

To assemble and serve the tacos, stuff the cauliflower into the tortillas and drizzle with sauce. Garnish with the scallions, carrots and cilantro. Serve with a lime wedge. Alternatively, have guests assemble their own.

*Note: To toast whole cumin and coriander seeds, heat a skillet over low heat and roast for 5-10 minutes until the color changes. Let the spices cool, place in a spice grinder and grind until smooth. Optionally, use ground cumin and ground coriander instead of toasting.

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