Chaat Masala Cauliflower Tacos


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

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Chaat Masala Cauliflower Tacos

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Tossed and roasted with chaat masala and served with a cool herby yogurt sauce, these tacos pack a lot of flavor with minimum effort. Add your favorite garnishes to add your signature to these tacos. Use my special Chaat Masala Blend made with Oaktown Spice Shop to amp up the flavor.

  • Yield: 4


For the Cauliflower

24 oz/680 g cauliflower florets, separated into bite-size pieces

2 Tbsp extra-virgin olive oil

2 tsp California Chaat Masala Blend

½ tsp ground turmeric

Fine sea salt

For the Sauce

1 cup/240 g plain unsweetened yogurt

1 bunch cilantro

1 jalapeño, deseed for a milder flavor

1 shallot

2 Tbsp fresh lime juice

1 tsp toasted cumin, ground

1 tsp toasted coriander, ground

½ tsp ground black pepper

Fine sea salt

Sugar as needed

Tortillas to serve

For the Garnish

Thinly sliced scallions, both green and white parts

Shredded carrots

Fresh cilantro leaves

Fresh lime wedges


  1. Preheat the oven to 425F/220C.
  2. Toss the cauliflower with the olive oil and chaat masala, and season with salt. Spread on a baking sheet or roasting pan and cook until golden brown, rotating the pan halfway through during cooking, about 30 minutes.
  3. While the cauliflower is roasting, prepare the sauce. Blend the yogurt, cilantro, jalapeño, shallot, lime juice, cumin, coriander, and black pepper over high speed until smooth. Taste and season with salt and sugar as needed.
  4. To assemble and serve the tacos, stuff the cauliflower into the tortillas and garnish with the scallions, carrots, and cilantro. Serve with a lime wedge. Alternatively, have the guests assemble their own.


  • To make this vegan, use coconut yogurt or your favorite plant-based yogurt to make the sauce.

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