Roasted Cauliflower Pita Tacos with sauteed veggies and drizzled with tahini sauce. Quick, easy and healthy!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 4 tacos
  • Category: Main Course
  • Cuisine: Mexican

Ingredients

Tahini sauce

  • ½ cup tahini paste
  • ½ cup water
  • salt (to taste)
  • ½ teaspoon black pepper or to taste
  • 3-4 tablespoons lemon juice
  • 3 garlic cloves (minced)
  • ½ teaspoon red pepper flakes
  • ¾ teaspoon dried parsley

Cauliflower

  • 1 cauliflower (small head)
  • ½ teaspoon curry powder
  • salt (to taste)
  • pepper (to taste)
  • 1 tablespoon olive oil

Veggies

  • 1 onion (small, cut into slices)
  • 1 bell pepper (small, cut into slices [any color])
  • 2 scallions (chopped)
  • 1 teaspoon vegetable oil

Method

Make the Tahini sauce

  1. In a food processor, add tahini paste, lemon juice, water, salt, pepper, red chili flakes, garlic and parsley. Pulse to combine.
  2. Scrape the sides and bottom and pulse few more times.
  3. Don't make it too thin, you can always adjust the consistency of the sauce to preference. Transfer the sauce to a bowl and refrigerate.

Roast the cauliflower

  1. In a pan/bowl, add cauliflower florets. Add curry powder, salt, pepper and olive oil and mix till all the cauliflower florets are well coated.
  2. Transfer to a baking pan and bake at 425 F degrees for 22-25 minutes, flipping once in between. Remove and set aside.

Saute the veggies

  1. While the cauliflower is in the oven, heat 1 teaspoon of oil in a pan on high heat.
  2. Once the oil is hot, add the onion, bell pepper and white part of scallions.
  3. Saute for 1-2 minutes only on high heat, we want the veggies to remain crunchy. Remove from pan and set aside.

Assemble the pita tacos

  1. To assemble the roasted cauliflower pita tacos, warm the pita bread and then place the roasted cauliflower and sauteed veggies on each pita bread.
  2. Drizzle with tahini sauce and serve immediately with some more tahini sauce on the side. Garnish with green part of scallions!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.