Cauliflower Shawarma Tacos with Spiralized Butternut Squash

• Vegetarian

• Produce

  • 1 Butternut squash, small to medium
  • 1 1/2 lbs Cauliflower florets
  • 1/4 cup Cilantro, fresh leaves
  • 1 Onion, medium

• Canned Goods

  • 1 1/2 tsp Vegetable broth base

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed
  • 1/4 cup Tahini
  • 1 Tahini sauce

• Baking & Spices

  • 1 tbsp Curry powder
  • 1 tbsp Garam masala
  • 1/2 tsp Kosher salt
  • 2 Salt and pepper

• Oils & Vinegars

  • 3/8 cup Olive oil

• Bread & Baked Goods

  • 8 Flour tortillas (6-inch

• Liquids

  • 3 tbsp Water

Found on inspiralized.com

Ingredients

• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1 tablespoon garam masala
• 1 tablespoon curry powder
• 1 1/2 teaspoons vegetable broth base
• 1 1/2 pounds cauliflower florets
• 1 small to medium butternut squash, peeled, Blade C, noodles trimmed
• salt and pepper
• 1 medium onion
• 2 tablespoons olive oil
• 8 flour tortillas (6-inch)
• Tahini Sauce (below)
• 1/4 cup fresh cilantro leaves, finely chopped
• Tahini sauce:
• 1/4 cup tahini
• 3 tablespoons cold water
• 1 tablespoon freshly squeezed lemon juice
• salt and pepper, to taste

Directions

• Preheat the oven to 450F. Line two baking sheets with parchment paper.
• In a large bowl, mix together the olive oil, salt, garam masala, curry powder, and broth base. Add the cauliflower and toss to coat. On one baking sheet, spread the cauliflower out and bake, stirring occasionally, until browned and crispy, 30 to 40 minutes. On another baking sheet, lay out the butternut squash noodles, spritz with cooking spray and season with salt and pepper. Bake for 10 minutes or until softened to your preference.
• In a skillet, heat the oil over medium-high heat. Add the spiralized onion and cook, stirring occasionally, until browned, about 10 minutes.
• Warm the tortillas on the stove or in the microwave. To assemble, fill them with cauliflower, butternut squash, onion, tahini sauce, and cilantro.

Nutrition