Taco time…. and Meatless Monday! When A picked up cauliflower at the store recently and asked if we could make tacos with them I tried to play it cool but pretty sure I was smiling so big she could tell I was happy and excited. I couldn’t hurry quick enough through the store to get home to make these Curried Cauliflower Tahini Tacos!!
Nope not your “average” tacos and I really don’t know what A had in mind when she requested them but I was tacos I threw together with leftover roasted turmeric cauliflower. Yes I know you’re probably laughing at leftover roasted turmeric cauliflower, especially if you love it like I do. There is only leftovers if I make a double batch and try to exercise self control. Haha!
Since I’m still always craving curry and Thai food I decided to add in some of those flavors, minus the red peppers I added last time because I didn’t have any this time and wanted to get the recipe up this week. If you follow along on Instagram things have been just a little crazy and I was actually lucky I got this one photographed with the overcast and rain. If you love curried or turmeric cauliflower you have to check out my Curry Cauliflower Grain Bowl, it’s a favorite! I was craving it hard for the last week and with no time I made a trip to the new Crisp & Green that just opened up 5 days ago I’ve been trying to get to since it was inspired by my fav there.
This is a very versatile recipe just like traditional tacos so you can change up the toppings and ingredients to suit your tastes and what you have on hand. Tahini? Yep I was also thinking about some of my favorite buddha bowls I’ve been missing. If you’re not a tahini fan, not everyone in our house is, you can omit it and just go with a hot sauce or omit it. If you like more texture you can use roasted sweet potatoes. I like the different textures so I like mashed in these tacos, plus it makes it super simple to make this in under 20 minutes baking them in the microwave. Yep the instructions will include all the shortcuts and you can even make them ahead and warm them up.
Quick meals like this that are customizable are pretty much the only ones being made lately as we’ve been gone more than we’ve been home. When we’re home things are busy and like the last week it was only A, Baby G, and me. So with only 2 of us that are eating real food and taking care of the baby I focused on things she wanted to make and help with in the kitchen which means lots of smoothie and pancakes, keeping it simple, and going out because Friday night PIZZA.
This week it’s hitting the road again after S gets come and A will be leaving early but first blueberry picking the only morning both girls are here. Always fun and a special tradition neither wanted to miss. All the emotions this year for me as I remembering feeling sick and bawling my eyes out last year we were picking them as I had just found out I was pregnant with Baby G and still being shocked and in a state of disbelief. So that’s where my head is at the last couple days instead of deciding what to do with all the berries.
If you have any ideas or recipes you want to see with blueberries, or raspberries because we still have lots of those in the backyard we’re trying to keep up with, let me know! I’ll for sure be posting the Dark Chocolate and Raspberry Studded Scone Bread, hopefully next Monday, I shared on my Instagram last week because I just couldn’t contain myself. Mostly because I made it so late I thought it was a dream but woke up and was pleasantly surprised.
Don’t forget it’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.
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