Shawarma Cauliflower Tacos

Instead of filling these tacos with meat, I use cauliflower and chickpeas for a vegetarian dish. I used the same tahini dip as in the za’atar fries to add flavor to these tacos. Watch all 4 Amazing Ways to Eat Tahini!

Ingredients

Shawarma Cauliflower

1 (24-ounce) bag Beleaf Frozen Cauliflower
1 (15-ounce) can Glicks Chickpeas, drained
3 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
juice of 1 lemon

Tahini Dip

1/4 cup Haddar Baracke Tahini
2 tablespoons Gefen Lite Mayonnaise
1 tablespoon lemon juice
1 clove garlic, crushed
1/2 teaspoon cumin
1/4 teaspoon Gefen Dried Parsley
1/2 teaspoon salt
2–3 tablespoons water

For Assembly

2–3 wraps or tortillas (can be gluten-free)
1 avocado, sliced or diced
1 handful salad greens, such as baby kale
1 handful fresh parsley

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4 amazing things baracke cauliflower healthy schwarma shawarma tacos tahini tahini dip techina Victoria Dwek

Explore

4 amazing things baracke cauliflower healthy schwarma shawarma tacos tahini tahini dip techina Victoria Dwek

Shawarma Cauliflower Tacos

Name: Shawarma Cauliflower Tacos
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 (24-ounce) bag Beleaf Frozen Cauliflower; 1 (15-ounce) can Glicks Chickpeas, drained; 3 tablespoons olive oil; 2 cloves garlic, crushed; 1 teaspoon salt; 1/2 teaspoon smoked paprika; 1 teaspoon cumin; 1/2 teaspoon turmeric; 1/2 teaspoon cinnamon; juice of 1 lemon; 1/4 cup Haddar Baracke Tahini; 2 tablespoons Gefen Lite Mayonnaise; 1 tablespoon lemon juice; 1 clove garlic, crushed; 1/2 teaspoon cumin; 1/4 teaspoon Gefen Dried Parsley; 1/2 teaspoon salt; 2–3 tablespoons water; 2–3 wraps or tortillas (can be gluten-free); 1 avocado, sliced or diced; 1 handful salad greens, such as baby kale; 1 handful fresh parsley

Victoria Dwek

Kosher.com Exclusive

Recipe Description:

Ingredients

Shawarma Cauliflower

1 (24-ounce) bag Beleaf Frozen Cauliflower
1 (15-ounce) can Glicks Chickpeas, drained
3 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
juice of 1 lemon

Tahini Dip

1/4 cup Haddar Baracke Tahini
2 tablespoons Gefen Lite Mayonnaise
1 tablespoon lemon juice
1 clove garlic, crushed
1/2 teaspoon cumin
1/4 teaspoon Gefen Dried Parsley
1/2 teaspoon salt
2–3 tablespoons water

For Assembly

2–3 wraps or tortillas (can be gluten-free)
1 avocado, sliced or diced
1 handful salad greens, such as baby kale
1 handful fresh parsley

Directions

Step 1 - Prepare the Tacos

Preheat oven to 425 degrees Fahrenheit. Spread cauliflower and chickpeas on a greased baking sheet. Sprinkle with salt, paprika, cumin, turmeric, and cinnamon and toss with garlic and oil to combine. Bake for 25 minutes. Squeeze with fresh lemon (a must!).
Assemble the tacos. In the middle of each wrap or tortilla, add diced avocado. Add cauliflower and chickpeas. Top with greens and parsley and drizzle with tahini dip.
Combine all dip ingredients.

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Shawarma Cauliflower Tacos

Directions

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