This dish has become Kyle's new favourite meal that I make (which means that's a big win for me). These curried cauliflower tacos are SO simple to make, and will most definitely satisfy your taste buds.
(Makes 10 small tacos)
✘ 1 small head of cauliflower (chopped into small pieces)
✘ 1 inch piece of fresh ginger (peeled and minced)
✘ 2 garlic cloves (minced)
✘ 1/2 a small yellow onion (diced small)
✘ 1/2 tsp cumin
✘ 1 tsp paprika
✘ 2 tbsp (adjust to your taste) of curry paste (I used massaman, but red curry would also work)
✘ 1/2 tsp salt
✘ 1 tbsp liquid sweetener of your choice (optional)
✘ 1.5- 2 cups of pureed tomatoes (enough to coat the amount of cauliflower you have)
✘ 1 cup quinoa
✘ 1/2 cup canned coconut milk
✘ 1 1/4 cup water
✘ cherry tomatoes
✘ sliced avocado
✘ tahini lime dressing (mix tahini, lime juice, and water)
In a non-stick pan over medium-high heat, add onion, cumin, and paprika. Sauté for 2-3 mins.
Add garlic, ginger, and curry paste to the pan and mix until everything is evenly coated. Cook for another 2 minutes.
Add tomato puree and mix until everything is combined. Allow to heat up, then add the chopped cauliflower. Coat the cauliflower in the curry sauce and cook for 5 minutes.
Turn the heat down to bring the mixture to a low simmer. Cover and allow to cook until the cauliflower is tender (but not mushy).
While the cauliflower is cooking, prepare the quinoa. Bring the coconut milk and water to a boil, then add quinoa. Turn the heat to low, cover, and steam until quinoa has absorbed all the liquid.
Assemble the tacos with your toppings, and enjoy!
For the video tutorial see video below (YouTube: Maddie Lymburner):