If you love bold flavours and vibrant spices, these Indian-Spiced Cauliflower Tacos are about to become your new favourite meal! Inspired by my love for the zesty green chutney often paired with samosas at your favourite Indian restaurant, I wanted to create a dish that marries this tangy delight with sweet tamarind sauce (also commonly served with samosas), all wrapped up in a cozy, vegan, and gluten-free taco. The cauliflower is roasted to perfection with aromatic Indian spices, giving it a deliciously crisp and tender bite. These tacos are a perfect blend of savoury, sweet, and spicy, making them an irresistible treat for your taste buds! Honestly, I think these might just be one of the best taco recipes I’ve come up with in years! Let me know what you think of them – I’d love to know!
How do I make the cauliflower crispy in these tacos?
To achieve crispy cauliflower, make sure to roast the cauliflower florets at a high temperature (around 200-220°C) with a generous coating of oil and spices. Spread the florets evenly on a baking sheet without overcrowding, which allows them to roast rather than steam, resulting in a crispier texture. Flipping them halfway helps get a more even crisp texture on the outer layers while keeping them softer inside. Alternatively, using an air fryer helps crisp up cauliflower too.
What spices are used in the Indian seasoning for the cauliflower?
The Indian seasoning blend for the cauliflower that I have used in this taco recipe includes cumin, coriander, turmeric, garam masala, kashmiri chilli, garlic powder, and onion powder. These spices add warmth and depth to the cauliflower, perfectly complementing the fresh green chutney and sweet tamarind sauce.
Can I prepare the green chutney and tamarind sauce in advance?
Yes, both the green chutney and tamarind sauce can be made ahead of time! You can store the green chutney in an airtight container in the refrigerator for up to a week, and the tamarind sauce can be refrigerated for up to 10 days. This makes meal prep easier and allows you to assemble the tacos quickly when ready to serve throughout the week, making dinner after a big day at work super easy to whip up!
What kind of tortillas should I use for these tacos?
For a gluten-free option, corn tortillas are the best choice and this is what I have used in this recipe to avoid any wheat. They have a slightly sweet and earthy flavour that pairs well with the Indian spices and chutneys. You can also use flour tortillas if you’re not concerned about gluten, but be sure to check for vegan-friendly brands. You could even turn these tacos into wraps and use larger tortillas for meal prep throughout the week.
What equipment do I need to make these Indian cauliflower tacos?
While these tacos are super easy to make, this recipe does require a few kitchen appliances and utensils that help get the job done.
- A hand held stick blender or mini food processor – this is needed to blend up the green chutney. You won’t be able to do this without one. If you have something like a NutriBullet, you could also use that with a smaller cup to ensure it will properly blend.
- Baking tray – this is to roast the cauliflower on in the oven. If you are using an air fryer, then you won’t need this.
- Mixing bowl – this is to coat and toss the cauliflower in with all of its spices, yoghurt and chickpea flour.
- Small pot or saucepan – you will need this to heat up your sweet tamarind sauce. The reason you need to heat it up is so it thickens and is not left runny and watery.
- Chopping board – this may seem obvious already but we need this to cut up the cauliflower, as well as the various components for the green chutney.
Indian Spiced Cauliflower Tacos
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Combining my love of tacos with my love of Indian flavours, this is my Indian Spiced Cauliflower Tacos recipe! It’s bold, fresh and slightly sweet – it’s just so mouthwatering and you have to try it for yourself! Gluten-free and vegan, it’s a nutritious and delicious dish!
Ingredients
1 Head of Cauliflower
1/3 cup Unsweetened Coconut Yoghurt
1 tbsp Chickpea Flour
1 tsp Celtic Sea Salt
1 tsp Cumin
1/2 tsp Kashmiri Chilli Powder
1/4 tsp Turmeric
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Garam Masala
1/2 tsp Coriander
2 tsp Olive Oil
- Green Chutney
1 cup Coriander
3/4 cup Mint
1 Ice Cube
1/4 cup Water
1 tsp Toasted Cumin Seeds
1 Green Chilli
1 Knob of Ginger
2 Garlic Cloves
1 tsp Celtic Sea Salt
- Sweet Tamarind Sauce
2 tbsp Tamarind Concentrate
1 cup Water
1/4 cup Jaggery (or Coconut Sugar / Monk Fruit Sugar)
Pinch of Hing (optional)
1/2 tsp Cumin Powder
1/2 tsp Ginger Powder
1/4 tsp Chilli Powder
1/2 Celtic Sea Salt
- Garnishes
Pickled Onions
Coriander
Directions
- Start by pre-heating the oven to 190 degrees celsius. Prepare your head of cauliflower by removing the stem and separating the florets into small and even pieces.
- Place cauliflower into a large bowl and coat with yoghurt, chickpea flour, salt and all the spices in the first section of the ingredients card above. Pour onto a prepared baking tray, leaving room for each floret and drizzle with the oil. Place into the oven and bake for 25 minutes or until slightly charred on top.
- In the meantime, toast your cumin seeds on a dry pan over medium heat for 2-3 minutes, moving them around the pan during that time so they don’t burn. Place toasted cumin seeds and all other ingredients for the Green Chutney into a small blender or food processor. Blend until everything comes together. It doesn’t have to be perfectly smooth. Set aside.
- Next, place all ingredients for the Sweet Tamarind Sauce in a small pot or saucepan. Place over low to medium heat for 5 minutes or until the sauce starts to thicken. Stir regularly. Remove from heat and then set aside.
- Prepare your tacos by slightly charring these over a flame or on a pan. Once done start your assembly. Spread the green chutney over the taco. Add 3-4 pieces of cauliflower per taco. Drizzle sweet tamarind sauce over the cauliflower. Garnish with coriander and pickled onions.
Notes
- If you can’t find Hing, that is okay, just leave this out as it is not a key component. If you are looking to purchase Hing, you should be able to find it at your local Indian grocer.
