Tomorrow’s Halloween!!
Halloween is my favorite holiday of the year. I’ve blogged about that fact before, so don’t be alarmed. Yes, the holiday season is wonderful and joyous, but really excites me is candy corn and people dressed up as their favorite celebrities and childhood nightmares.
Halloween just brings me back to my childhood, coming home after trick-or-treating with my older brother and younger sister and spreading out our candy on the floor and then trading. My parents would then get the leftovers. It’s just such a fond memory and even though I don’t trick-or-treat (or eat candy, for that matter), I still love Halloween.
I’m actually taking Lu on a surprise date tomorrow to celebrate his birthday, so I’m super excited for that and to spot anyone in costume on our way to the date! There are always some stragglers from the NYC Halloween parade (which is incredible – if you live in the area and have never seen it, go see it!)
Today’s post is not a Halloween recipe! It’s tough to make Halloween-themed pastas, so, I’m sharing something even better: the Cauliflower Shawarma Tacos from Molly Yeh’s new cookbook, Molly on the Range.
Originally, these tacos didn’t have the butternut squash noodles and the onions were sliced, not spiralized. But alas, this is a blog about spiralizing, so I had to put a spiral spin (so cheesy!) on the recipe, so here we are: Cauliflower Shawarma Tacos with Spiralized Butternut Squash.
The butternut squash noodles give the tacos a bit of softness and extra filling to make them even heartier – and some beautiful orange color, nutrients, and sweetness!
The tahini dressing is amazing, the cauliflower is impeccably seasoned, and Molly’s cookbook is so inspiring. She used to be a percussionist at Julliard and now she’s a very popular, well-known food blogger publishing her first cookbook. I’ve been friendly with Molly since I discovered her gorgeous blog and amazing cakes, and now, I’m proud to be sharing a recipe from her new cookbook which came out this month!
Watch our video to learn how to spiralize butternut squash using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 8 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Cauliflower Shawarma Tacos with Spiralized Butternut Squash
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
Instructions
- 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.
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