Last weekend, I found out that I am a very good accidental gardener, it’s true, I might not have plenty of luck when it comes to planned gardening but when it comes to unexpectedly growing stuff, I have a green thumb! I went to open up a bag of sweet potatoes that I remember picking up a week or two ago and lo and behold, they were growing shoots and leaves. This isn’t the first time something like this has happened, I once grew a date tree in my backyard in D.C. after tossing a medjool date by mistake into my garden (we got a few palm leaves but it didn’t make it through the first snow). I was tempted to pull the shoots of the sweet potatoes but I decided to give them a chance and I’ve planted them. Who knows maybe they will grow well and I might get to eat my own accidentally homegrown sweet potatoes.
If you asked me if I could remember my first taco, I’d sadly say, I couldn’t but I will say this, they always make me happy every time. When it comes to talking about tacos, I get pretty excited because every taco is a bundle of joy waiting to be enjoyed with the promise of goodness. There are so many different and wonderful ways to eat tacos so I thought, I’d share one of my personal favorites!
For these tacos, it all starts with a few splashes of color courtesy of these beautiful purple and yellow cauliflowers that get tossed and seasoned with some tasty spices. Cumin and za’atar push these florets to a whole new level of tastiness with an added depth of citrusy and herb flavors. Though I’m only sharing the recipe on how to make the filling here, you can dress the cauliflower tacos with any type of salsa or toppings you love. I did however, share my favorite way to eat these guys at the end of the recipe section but seriously take liberties, because that what makes a taco special, you can individualize to your heart’s (tummy’s) desires!
cauliflower tacos with cumin and za’atar
yields: 4 -6 servings (depends on how many and how big your tacos are)
1 small yellow cauliflower
1 small purple cauliflower
1 1/2 tablespoons olive oil
1 teaspoon kosher sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red chili powder
1 teaspoon za’atar
1. Place a wire rack in the center of the oven and preheat the oven to 400F.
2. Chop both cauliflowers into small florets. Rinse under cold water, drain excess liquid and place in a large mixing bowl. Add the olive oil, salt, cumin, and chili and mix to coat the cauliflower. Spread this mixture onto a non-stick baking sheet and cook for about 15-20 minutes or until the cauliflower florets are tender and slightly roasted.
3. Sprinkle the za’atar and squeeze the lime juice over the cauliflower. Serve immediately with your favorite taco fillings and tortillas.
Note: I like to serve these with a few extra wedges of lime on the side, fresh avocado slices, some shredded purple cabbage, salsa and my cilantro mint chutney. You can also serve these anyway you love your tacos!
What an awesome idea, Nik. These look so incredibly good. Beautiful shots as always:)
Thank you, Matt! Glad you like this post
Insane photography as always! Cauliflower in tacos? Who would’ve thought! Great recipe 🙂
Thank you so much, Trishnanta. I think cauliflowers can be a great meat substitute.
what a pretty looking cauliflower, esp the purple one.
Thanks, Dixya, I’ve been hunting for the purple ones at the farmer’s markets and was finally happy to grab some!
these are gorgeous!
Thank you, Miriam.
I love those colourful cauliflowers, too. Anyway, I just stop by to admire your wonderful photos <3
Aww, thank you so much Pang! You’re so sweet.
Haha, loved that story of a date tree accidentally growing in your garden. Such a shame it didn’t make it through winter though. These tacos look delicious; the flavors and different textures must be amazing.
I know Sini, I was so disappointed about the palm tree too. Thanks, the tacos were quite a hit at home.
I’m so jealous of your unintentional green thumb! I kill my plants when I TRY to keep them thriving. I look forward to seeing your homegrown sweet potatoes:)
Sarah, I struggle with rosemary. I got a new plant and I hope it makes it this year. They are supposed to be super easy to grow and I never have any luck with them.
OMG these are just brilliant. My kind of taco. I love these Nik, gorgeous as always, too! Oh and I totally agree that ALL tacos are bundles of joy. You can never go wrong!
Thanks, Beth! Tacos are the best 🙂
Wow, gorgeous cauliflower heads and gorgeous photos (as always!) I need to try some za’atar!
These are some stunning tacos, and the flavors sound incredible! I definitely want to try them with your chutney. Yum!