Taco Tuesday: Curry Roasted Cauliflower & Chickpea


We had a dinner guest last night and she got to enjoy some tasty tacos. Since she is allergic to a whole lot of seafood (so sad, I know), we opted for an all veggie taco with an Indian twist. I found the recipe here at Chezus.com. Minimal changes were made and they turned out really well, so this is definitely on the must try list.

You’ll need:

  • 1 1/2 lb cauliflower
  • 1 1/2 tablespoons curry powder
  • 2 tablespoons olive oil (original recipe called  for 1 1/2 tablespoons)
  • 1 15 oz can chickpeas
  • Corn tortillas

For the sauce:

  • 8 oz whole milk Greek yogurt
  • 2 tablespoons grated cucumber
  • 2 teaspoons Sriracha (recipe called for 1 1/2 teaspoons)
  • Sea salt to taste

For the garnish:

  • 1 jalapeno
  • Cilantro (we left this out because our guest isn’t a fan)

*As y’all know, I like use what I already have, so the only ingredients I had to buy were cauliflower and Greek yogurt (yay!). I am also proud to say the I used jalapenos from the garden. I only share this tidbit because I hate when you have to spend $40 on ingredients for ONE recipe. Pin this and save it for a time when most of these things are in your kitchen.


Preheat your oven to 425, and then start by washing the cauliflower and patting it dry. Chop the cauliflower up into small florets. In a medium size mixing bowl, add the cauliflower, 1 1/2 tablespoons olive oil, and the curry powder. Toss it well so the cauliflower is evenly coated. Spread it out on a baking sheet and pop it into the oven for 15 minutes to roast.



While the cauliflower is roasting, rinse and dry the chickpeas, and set those aside while the cauliflower is cooking. In the meantime, you can grate your cucumber and mix the yogurt and Sriracha together–add salt to your liking. By now, the timer for the cauliflower should be going off, so pull that baking sheet out and add the chickpeas. Add the 1/2 tablespoon olive oil and give it all a good stir. Set the timer for another 10 minutes.



Now, slice up the jalapeno and warm up the tortillas. To assemble, add the veggies, a generous dollop of the sauce and some jalapeno slices.


We all like spicy food, so we added a drizzle of Sriracha. I also made a pot of lentils with extra cumin and served those with avocado slices, to round out the meal. This made 8 tacos easily, and we have leftovers, so we are eating the lentils and veggies mixed together with a French baguette.

I hope you give this a try!










Taco Tuesday: Sriracha Shrimp Mini Won Ton


I decided to go with an Asian feel for tacos this week. I had pinned a recipe for Sriracha Shrimp Lo Mein from Baker by Nature, and while discussing the weekly meal plan, my husband came up with the idea of making them into tacos. I chose to up the ante by making them into the cutest mini won ton tacos you have ever seen. Okay, that may be an exaggeration, but they are really cute, really spicy and quite delicious. The recipe is simple and quick, and could work for a meal, or as an appetizer.

You’ll Need:

  • 1/2 lb Shrimp
  • 1 Medium Zucchini
  • 2 Eggs
  • 3 Cloves Garlic
  • 1 Teaspoon Crushed Red Pepper Flakes
  • 1 Tablespoon Butter
  • 3 Tablespoons Olive Oil
  • Won Ton Wrappers

For the sauce…

  • 2 Tablespoons Sriracha
  • 2 1/2 Tablespoons Soy Sauce (I used low sodium)
  • 1 Teaspoon Sesame Seed Oil
  • 1 Tablespoon Brown Sugar

For garnish…

  • 3 Green Onions
  • 1/2 Cup Cilantro
  • 2 Limes


Wash, chop and prep your veggies. Get all of your ingredients out and preheat your oven to 400. Spray some cooking oil on a baking sheet and set aside. You will also need 3 mixing bowls and 2 small plates.


Let’s make the sauce. Simply whisk together the sauce ingredients; Sriracha, soy sauce, sesame seed oil and brown sugar. Next, put your stove to low-medium heat and melt the butter in it. As it melts, stir in the red pepper flakes. Beat the eggs, raise the heat to medium and add them to pan. Once the eggs are done, move them to a plate and set aside.


Add a 1-1/2 tablespoons of olive oil to your pan and add the shrimp. It should only take 2-3 minutes  on each side to cook the shrimp. You’re looking for them to be firm and pink. Once they’re done, set them aside on a plate. Turn up the heat to high, and add the olive oil and zucchini. Cook for a good 5 minutes and then add the garlic and cook for another 5 minutes. Now, it’s time to combine everything. Turn the heat down to medium and dump in the eggs, shrimp, and sauce. Toss it all together and mix well.



Move the pan off the burner and grab your baking sheet. Place won ton wrappers on the baking sheet, as many as you can fit. Add a little water to the last mixing bowl. Now, it’s time to add the filling. Put a generous tablespoon of filling on each won ton wrapper. Be sure to put a little of everything in each one.



Once there’s filling in each one, it’s time to close them up. Dip your fingers in the water and bring the two corners together. The water is like glue to keep the taco shape. Do this to all of them and pop them in the oven for about 10 minutes.


Pull them out of the oven, let them cool for a couple minutes and then plate them with lime wedges and a generous sprinkle of green onion and cilantro.


So yummy! I hope you will give this recipe a shot. The recipe made about 20 tacos and I ended up with about 1-1/2 cups of Sriracha shrimp and zucchini, so I put it over rice for lunch today.

Happy Taco Tuesday to you!