Roasted Cauliflower Shawarma Tacos
Flavorful roasted cauliflower seasoned with Middle Eastern shawarma spices, served in warm corn tortillas with crisp vegetables and a creamy tahini sauce. A delicious and healthy plant-based taco for two.
Roast the cauliflower
Preheat your oven to 400°F (200°C). On a large baking sheet, combine the 1 medium head cauliflower (cut into bite-sized florets), 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoon turmeric powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat the cauliflower evenly. Spread the cauliflower in a single layer. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is tender and deeply browned, with some charred (lightly browned and blackened in spots) edges. Shawarma refers to seasoned meat cooked on a vertical rotisserie, but here it is adapted for vegetables. Charred means lightly browned and blackened in spots from cooking.
💡 Pro Tips:
- •Do not overcrowd the baking sheet to ensure cauliflower roasts instead of steams.
- •Roasting until deeply browned adds a lot of flavor.
Make the tahini sauce
While the cauliflower roasts, prepare the tahini sauce. In a small bowl, whisk together 1/4 cup tahini (sesame paste), 2 tablespoons fresh lemon juice, 1 clove minced garlic, and 1/4 teaspoon salt. The mixture will likely seize up and become very thick at first. Gradually whisk in 2 tablespoons cold water, 1 tablespoon at a time, until the sauce becomes smooth and creamy. Add more water if needed until it reaches your desired drizzly consistency. Tahini is sesame paste.
💡 Pro Tips:
- •Add water slowly to achieve a smooth, emulsified sauce.
- •Emulsified means smooth and well-mixed, like mayonnaise.
Warm tortillas and prepare toppings
Warm 6-8 small corn tortillas. You can do this by heating them directly on a dry hot skillet for 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30 seconds, or wrapping them in foil and heating them in the oven for 5-7 minutes. Shred 1 cup lettuce or mixed greens, dice 1 medium tomato, and thinly slice 1/4 red onion. A taco is a traditional Mexican tortilla wrap.
💡 Pro Tips:
- •Warm tortillas are more pliable (flexible and easy to bend) and taste better.
- •Pliable means flexible and easy to bend.
Assemble and serve
Divide the shredded lettuce or mixed greens among the warm tortillas (or lettuce wraps for keto/paleo). Top each with a generous serving of the roasted cauliflower shawarma. Add diced tomato and thinly sliced red onion. Drizzle generously with the tahini sauce. Garnish with 2 tablespoons chopped fresh parsley or cilantro. Serve immediately.
💡 Pro Tips:
- •Assemble tacos just before serving for the best texture and freshness.
- •Serve with extra lime wedges for squeezing.
- Large baking sheet
- Large bowl (for cauliflower)
- Small bowl (for tahini sauce)
- Whisk
- Knife and cutting board
- Measuring cups
- Measuring spoons
- Skillet (for warming tortillas)
- 💡For a stricter keto or paleo option, use large lettuce leaves instead of corn tortillas.
- 💡You can roast extra cauliflower and use it in salads or grain bowls throughout the week.
- 💡Add a side of pickled red onions or a squeeze of fresh lemon for extra tang.
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