Cauliflower Tacos with California Chaat Masala
COMMENTS
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Sharon Redgrave on
This sounds delish! Would anything need to be changed if I wanted to stuff this into a pita pocket? Thanks!
Cauliflower Tacos with California Chaat Masala
Cauliflower Tacos with California Chaat Masala
By Nik Sharma
Rated 5.0 stars by 1 users
Author:
By Nik Sharma
Servings
4
Tossed and roasted with chaat masala and served with a cool herby yogurt sauce, these tacos pack a lot of flavor with minimum effort.
Ingredients
- 24 oz/680 g cauliflower florets, (from about 1 medium head), separated into bite-size pieces
- 2 tablespoons extra-virgin olive oil
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2 teaspoons Oaktown Spice Shop California Chaat Masala
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½ teaspoons ground turmeric
- Fine sea salt
- 1 cup/240 g plain unsweetened yogurt
- 1 bunch cilantro
- 1 jalapeño, deseeded for a milder flavor
- 1 shallot
- 2 tablespoons fresh lime juice
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1 tsp toasted cumin, ground*
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1 tsp toasted coriander, ground*
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½ tsp ground black pepper
- Fine sea salt
- Sugar as needed
- Thinly sliced scallions, both green and white parts
- Shredded carrots
- Fresh cilantro leaves
- Fresh lime wedges
- Corn tortillas to serve
For the Cauliflower
For the Sauce
For the Garnish
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.
Recipe Note
*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.
Hi Sharon, thanks for checking out the recipe! I think this preparation would be delicious in a pita pocket without any changes.
Evan (they/them)
Oaktown Spice Shop
Customer Success Lead