Cauliflower Shawarma Tacos with Spiralized Butternut Squash

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Cauliflower Shawarma Tacos with Spiralized Butternut Squash

Cauliflower Shawarma Tacos with Spiralized Butternut SquashTomorrow’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.

Cauliflower Shawarma Tacos with Spiralized Butternut Squash

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.

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!

Cauliflower Shawarma Tacos with Spiralized Butternut Squash

Watch our video to learn how to spiralize butternut squash using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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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

Yields 8

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe

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

  1. Preheat the oven to 450F. Line two baking sheets with parchment paper.
  2. 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.
  3. In a skillet, heat the oil over medium-high heat. Add the spiralized onion and cook, stirring occasionally, until browned, about 10 minutes.
  4. 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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https://inspiralized.com/cauliflower-shawarma-tacos-with-spiralized-butternut-squash

Cauliflower Shawarma Tacos with Spiralized Butternut Squash

 

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17 comments

Phyllis Wagner says:
The ingredient list call for vegetable broth- the instructions say broth base. Which is correct and where do you get a vegetable broth base? Thanks.
Anonymous says:
Grocery stores carry Vegetable broth alongside Chicken & Beef. Be sure to get Low Sodium. There are good Organic ones too. Just read carefully! :)
Denise Sheahan says:
I am curious to know the same. I assume with the small amount (1 1/2 t), it must be vegetable broth base that you mean to list in the ingredients.
Rosaida says:
I am violently allergic to sesame anything! What can I substitute for tahini?
Jen says:
Google says some people use peanut butter, but that's a pretty distinctive flavor. I generally do 1 part oil (olive oil or maybe a nut based oil), 1 part peanut butter and 2 parts almond butter.
Mary Beth says:
The recipe says the serving size is 8 tacos, and that can't be right! So if the recipe makes 8 tacos, maybe it serves 4 people, 2 tacos per person?
Ali Maffucci says:
It's 1 taco! Sorry for the confusion!
Ineke "Inky" Fischer says:
Dear Ali, Some months back this 81 year old lady ticked you off because I thought you had changed the spiralizer and I had bought the wrong one, never realizing you had nothing to do with the thing. I apologize for upsetting you. I now have BOTH your books and I swear by them and even bought one for my neighbor downstairs. I inspiralize EVERYTHING and love it. I am eating healthier and love getting my DAILY E-Mail to see what else I can cook. You go girl....fantastic! Am I out of the dog house, now???? Fondly "Inky"
Lydia says:
This is the second time I have tried to print a recipe lately and got a black screen - wrote the other day re Pork Lo Mein recipe as well - I have been printing off your recipes for months and have had no problem until lately - also have both of your books. I noticed today that the print symbol is in the middle of the recipe instead of at the top - could that be the problem? Please reply. Thanks. Lydia
Mo Mordick says:
Ali, Yum! Can't wait to try this one! I have been cooking up a storm with your recent recipes. MY 9 year old son asked me to promise to make your Sesame Salmon with Spiralized Slaw again, as he was chowing down his second serving! Thanks much for adding pictures to your recent recipes print outs. The pictures help me instantly recall the recipes. I have both of your cookbooks and LOVE the format and alternate options listed for each recipe in your second book. My whole family is eating more veggies and fewer starches, thanks to you. Thanks for your amazing work, Mo
Meaghan says:
This is so great to hear! Thanks for the support, Mo!
Elizabeth conlon says:
Just made this for dinner. Soooo DELICIOUS! Followed recipe exactly except added 2 tablespoons of canned coconut milk to the tahini sauce. Crazy good. Thank you, this recipe is a keeper!
Leah says:
What is broth base?
edward says:
How does this server ‘1 taco’? I think you mean 8 tacos?

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