janet @ the taste space

Middle Eastern Cauliflower and Hummus Tacos with a Tahini-Cumin Dressing

In Favourites, Mains (Vegetarian) on September 19, 2015 at 7:28 AM

Middle Eastern Cauliflower and Hummus Tacos with a Tahini-Cumin Dressing

It is much more obvious in these photos that I like to overstuff my wraps.

With so many different parts, I wouldn’t want each bite to miss out.

Middle Eastern Cauliflower and Hummus Tacos with a Tahini-Cumin Dressing

Middle Eastern-inspired roasted cauliflower and potatoes are combined with a hefty base of hummus, leafy greens, a tart pickle and then drizzle with a tahini-cumin dressing.

While I love all the components, I never would have thought to bring them all together.

Especially the pickle.

Middle Eastern Cauliflower and Hummus Tacos with a Tahini-Cumin Dressing

Don’t skip the pickle because it makes this wrap extra special.

The recipe looks a tad complicated but the remainder of the components can be made while the vegetables are roasting. The tacos can be eaten both warm or cold. Enjoy!

Middle Eastern Cauliflower and Hummus Tacos with a Tahini-Cumin Dressing

The recipe is adapted from the one in Annie Oliverio’s new cookbook, Crave, Eat, HealI shared my review of her cookbook earlier, if you are interested in learning more.

Middle Eastern Cauliflower and Hummus Tacos with a Tahini-Cumin Dressing

PS. I am sharing this with Meat Free Mondays.

Middle Eastern Cauliflower and Hummus Tacos with a Tahini-Cumin Dressing
Adapted from Crave, Eat, Heal (original recipe here)

Filling

1 large baking potato, peeled and cut into 1/2-inch cubes
4 cups chopped cauliflower (half a medium head)
1 small onion, diced
4 cloves garlic, roughly chopped
1/2 cup vegetable broth
2 Tbsp liquid aminos or tamari
1 tsp cumin powder
1 tsp garlic powder
1/4 tsp ground coriander
Pinch sea salt
Pinch chile flakes
Pinch sweet paprika

1/2 cup hummus (this is our favourite)

2 cups leafy greens

4 dill pickles, thinly sliced

4-8 corn tortillas

Dressing

1/2 cup tahini
1 clove garlic, crushed
1/4 cup apple cider vinegar
1/4 cup water
1 Tbsp fresh lemon juice
1/2 – 1 Tbsp white miso paste
1 tsp dried onion granules
1/2 tsp cumin powder
Pinch cayenne

1. Preheat the oven to 425F. In a large bowl, combine the potato, cauliflower, onion, garlic, vegetable broth, liquid aminos, and spices and toss to combine. Pour this mixture into a shallow baking dish and spread into one layer for even cooking.

2. Bake the potato-cauliflower mixture for about 45 minutes, stirring the mixture half-way through. The vegetables should be soft and slightly browned at the edges. If the mixture dries out during the cooking time, add a splash or two of water or vegetable broth.

3. While the vegetables cook, prepare the dressing. Combine all of the dressing ingredients in a high-speed or regular blender and process until very smooth. Set aside.

4. To serve, gently warm the tortillas. Spread a few tbsp of hummus overtop. Place leafy greens and top with the roasted vegetables and pickle slices. Drizzle with the dressing.

Serves 4.

  1. I love this combination of flavours!

  2. Oooh I really like the sound of the dressing!
    And a pickle? Intriguing!
    Your wraps look good enough to eat write off the screen ;p

  3. That sounds fantastic! It’s so good to have layers and layers of flavours in a wrap like this.

  4. […] Middle Eastern Cauliflower and Hummus Tacos with a Tahini-Cumin Dressing from the Taste Space: […]

  5. I made these and they taste GREAT. Big family hit. They were loved by the family and I used left over filling and dressing on some leftover pasta for a lunch. That was really good, too. One word of advice; they take a lot more work than one would expect for tacos so only make them if you have some time.

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