Jul 17, 2015, Updated Jan 02, 2018 Another Friday and another week has come to an end. I know I say this so often but I can’t help it because it seriously surprises me – this time and how fast it flies! Wow it will be the 8th month of 2015 in just few more days and then the festive season will start. I was speaking to my hubby in the morning and I said all this while I was waiting for mom-dad to visit us, they came and now they left too. It’s seriously crazy, how the hell are weeks passing like days! Anyway since it’s Friday, it calls for a quick dinner. Yes I don’t know about you but for me Friday=quick dinner and what better than some homemade tacos? Homemade pita bread topped with roasted cauliflower and veggies and drizzled with a generous amount of tahini sauce = delicious dinner ready in no time! Bonus it’s healthy and vegan!
What made these tacos amazing was homemade whole wheat pita bread! Do you guys know how easy it is to make pita bread at home? So easy and so much better than the store bought stuff. When I make it at home, I know I’m eating the healthy stuff and fresh out of my oven. I mean look at these perfect pita breads! Get the recipe for these here.
Once you have the pita bread ready, all you need to do is roast the cauliflower and saute the veggies. And then assemble everything and eat! I think I ate way too many because they were just so good! Feel free to use store bought pita bread here if that’s what you prefer. If you love Mediterranean flavors like me, then you will love these vegetarian tacos. Method Start by making the pita bread. Get the full recipe with step by step instructions here. You can also use store bought pita bread. For dinner to be ready in 30 minutes, you should make the pita bread in advance. [PS: Don’t you love how they puff up!!] Now make the tahini sauce. In a food processor, add tahini paste, lemon juice, water, salt, pepper, red chili flakes, garlic and parsley. Pulse to combine. Scrape the sides and bottom and pulse few more times. 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.
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. Transfer to a baking pan and bake at 425 F degrees for 22-25 minutes, flipping once in between. Remove and set aside. While the cauliflower is in the oven, heat 1 teaspoon of oil in a pan on high heat. Once the oil is hot, add the onion, bell pepper and white part of scallions. Saute for 1-2 minutes only on high heat, we want the veggies to remain crunchy. Remove from pan and set aside. To assemble the roasted cauliflower pita tacos, warm the pita bread and then place the roasted cauliflower and sauteed veggies on each pita bread. Drizzle with tahini sauce and serve immediately with some more tahini sauce on the side. Garnish with green part of scallions! Yes, you can even submerge the tacos in tahini sauce, the more the better!
- Make ahead: Make pita breads a day in advance. That way you can have dinner ready in 30 mins, all you need to do is roast the cauliflower. And while the cauliflower is in the oven, you can make the tahini sauce and saute the veggies!
- Tahini sauce tastes best when it’s cold. So I will recommend refrigerating it for a bit before serving.
- Homemade pita bread can be stored in the refrigerator. Wrap it with a foil and refrigerate. When you want to use it , simple heat them up on a pan.
- The cauliflower I used here was quite small, if you are using a bigger cauliflower you may need to increase the amount of curry powder and olive oil. Roasted Cauliflower Pita Tacos with Tahini Sauce
title: “Roasted Cauliflower Pita Tacos " ShowToc: true date: “2024-10-04” author: “Cody Ryan”
Jul 17, 2015, Updated Jan 02, 2018 Another Friday and another week has come to an end. I know I say this so often but I can’t help it because it seriously surprises me – this time and how fast it flies! Wow it will be the 8th month of 2015 in just few more days and then the festive season will start. I was speaking to my hubby in the morning and I said all this while I was waiting for mom-dad to visit us, they came and now they left too. It’s seriously crazy, how the hell are weeks passing like days! Anyway since it’s Friday, it calls for a quick dinner. Yes I don’t know about you but for me Friday=quick dinner and what better than some homemade tacos? Homemade pita bread topped with roasted cauliflower and veggies and drizzled with a generous amount of tahini sauce = delicious dinner ready in no time! Bonus it’s healthy and vegan!
What made these tacos amazing was homemade whole wheat pita bread! Do you guys know how easy it is to make pita bread at home? So easy and so much better than the store bought stuff. When I make it at home, I know I’m eating the healthy stuff and fresh out of my oven. I mean look at these perfect pita breads! Get the recipe for these here.
Once you have the pita bread ready, all you need to do is roast the cauliflower and saute the veggies. And then assemble everything and eat! I think I ate way too many because they were just so good! Feel free to use store bought pita bread here if that’s what you prefer. If you love Mediterranean flavors like me, then you will love these vegetarian tacos. Method Start by making the pita bread. Get the full recipe with step by step instructions here. You can also use store bought pita bread. For dinner to be ready in 30 minutes, you should make the pita bread in advance. [PS: Don’t you love how they puff up!!] Now make the tahini sauce. In a food processor, add tahini paste, lemon juice, water, salt, pepper, red chili flakes, garlic and parsley. Pulse to combine. Scrape the sides and bottom and pulse few more times. 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.
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. Transfer to a baking pan and bake at 425 F degrees for 22-25 minutes, flipping once in between. Remove and set aside. While the cauliflower is in the oven, heat 1 teaspoon of oil in a pan on high heat. Once the oil is hot, add the onion, bell pepper and white part of scallions. Saute for 1-2 minutes only on high heat, we want the veggies to remain crunchy. Remove from pan and set aside. To assemble the roasted cauliflower pita tacos, warm the pita bread and then place the roasted cauliflower and sauteed veggies on each pita bread. Drizzle with tahini sauce and serve immediately with some more tahini sauce on the side. Garnish with green part of scallions! Yes, you can even submerge the tacos in tahini sauce, the more the better!
- Make ahead: Make pita breads a day in advance. That way you can have dinner ready in 30 mins, all you need to do is roast the cauliflower. And while the cauliflower is in the oven, you can make the tahini sauce and saute the veggies!
- Tahini sauce tastes best when it’s cold. So I will recommend refrigerating it for a bit before serving.
- Homemade pita bread can be stored in the refrigerator. Wrap it with a foil and refrigerate. When you want to use it , simple heat them up on a pan.
- The cauliflower I used here was quite small, if you are using a bigger cauliflower you may need to increase the amount of curry powder and olive oil. Roasted Cauliflower Pita Tacos with Tahini Sauce
