This curry roasted cauliflower taco recipe is perfect to serve a crowd. Topped with crunchy fennel and carrots. Served with a creamy, spicy vegan pumpkin seed cashew sauce.

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We’re playing with flavors today. Flavors and tacos. French influenced vadouvan curry powder roasted with cauliflower for a refreshing late spring taco. These cauliflower tacos are paired with a Rhone inspired White Cuvee from Skinner Vineyard for my latest Saturday Night Supper.

Hungry yet? Then let’s get started.

Curry Roasted Cauliflower Tacos

There are a few excellent parts to these cauliflower tacos: a super easy pumpkin seed and cashew sauce, curry roasted cauliflower, fresh vegetables, and a pleasing white wine that balances the spice and savory elements of the dish.

If you make this recipe, leave a rating below!

Pepitas Cashew Cream Sauce

This creamy green sauce is loosely based on pipián verde, a pumpkin seed and tomatillo sauce traditionally used in Mexican cuisine.

In this version, the pepitas (hulled pumpkin seeds) give the sauce a rich flavor while the soaked cashews create a creamy texture. Additionally, the jalapeno add just enough kick alongside the bite of raw garlic while cilantro and lime juice light the sauce with verdant freshness. Add more or less water depending on how thick you want the sauce. In fact, you can use the soaking liquid in the sauce or fresh water, whichever you prefer.

The sauce can be made ahead of time to let the flavors meld together. Usually, I keep it chilled in the fridge before serving with these roasted cauliflower tacos. The cashew cream sauce will keep up to one week in a well sealed jar or container.

Vadouvan Curry Powder

Unlike other curry powder, vadouvan curry powder is a French inspired curry powder. It has bitter fenugreek, with aromatic and savory shallots and onion tucked in with the curry leaves, cumin, coriander and turmeric found in other curry powder blends. I source mine from a local spice shop called The Allspicery where I can get it in bulk.

Because of the ingredients, it has a more texture as a seasoning. This adds extra crispiness when roasting the cauliflower for these curry roasted cauliflower tacos. In addition, for a little more vadouvan curry zing, I added the seasoning to the pumpkin seed sauce.

On top of the curry roasted cauliflower, I sprinkled raw, thinly sliced fennel with just enough anise flavor to complement the curry seasoning. Plus, the fennel provides a great crunch. Then, shredded carrots add a bit of color and sweet moisture to the cauliflower tacos. Ultimately, the fresh vegetables cut through the creamy rich sauce for a delicious bite every time.

About Skinner Vineyard’s 2013 Estate Cuvee 1310

I paired these curry roasted cauliflower tacos with a refreshing white wine from Skinner Vineyards. The Estate Cuvee is a Rhone style blend of grapes including Roussanne, Grenache Blanc, Viognier, Marsanne, and Picpoul Blanc. Names not ringing a bell? Good! I love wines that get outside the top 8 grapes grown in California.

Roussanne is a white grape often blended with Marsanne (as in this Cuvee). It’s a full bodied Rhone varietal with medium acidity and high in alcohol. Both Roussanne and Marsanne have notes of apricot, peach, and tangy pineapple. Grenache Blanc originates in Spain, but has been planted throughout the United States for a single varietal wine similar to Chardonnay.

Viognier is deep yellow in color, dry, with peach and honeysuckle notes. Picpoul means “lip stinger,” named for the high acidity provided by the grape. Picpoul blanc is the light skinned version of the grape, with notes of ripe honeydew melon.

Tasting Notes on Skinner Vineyard’s White Cuvee

What I love about this 2013 Cuvee is that you can tease apart the elements of the grapes that make up the wine while having a beautiful, crisp, cohesive summer sipper.

First, it is deep golden straw in color.  While the Cuvee smells of warm baked apple and apricot, it tastes of honeysuckle, pear, and creamy ripe canary melon with hints of sweet tart apple. Finally, the acidity of the Picpoul Blanc cuts through the other grapes with a pleasant tingle on the palate and just a hint of grapefruit in the finish.

This Cuvee is the perfect way to kick off summer. And curry roasted cauliflower tacos make a perfect pairing. So, while everyone’s getting their grill on this Memorial Day, I’ll just be sitting on the patio with my taco bar.

★ Did you make this recipe? Leave a rating below and tag @seasonedvegetable on Instagram so I can see it!

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Curry Roasted Cauliflower Tacos

This curry roasted cauliflower taco recipe is perfect to serve a crowd. Topped with crunchy fennel and carrots. Served with a creamy, spicy vegan pumpkin seed cashew sauce.

Course Main Course

Cuisine Mexican

Keyword vegan taco recipe, curry roasted cauliflower, roasted cauliflower recipe

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4 servings

Calories 456 kcal

Ingredients

Curry Roasted Cauliflower Tacos

• 1 medium cauliflower about 2 pounds
• 1 tablespoon melted coconut oil
• 2 tablespoons curry powder
• 1 small fennel bulb
• 2 small carrots
• 1/4 cup cilantro
• 12 small flour tortillas

Pepitas Cashew Cream Sauce

• 1/2 cup pumpkin seeds
• 1/2 cup raw cashews soaked in 1 1/4 cups water overnight
• 2 cloves garlic peeled
• 1/2 small jalapeno seeded
• Juice 1 lime
• 1/2 cup roughly chopped cilantro
• 1 tablespoon curry powder
• 1/2 teaspoon salt plus more to taste
• 1/2 Tablespoon olive oil

Instructions

1. Heat oven to 400°F.
2. Dice cauliflower into 1-inch pieces. Toss with coconut oil and curry powder in a large bowl. Transfer to a baking sheet. Roast in the oven 30 to 40 minutes until tender and browned.
3. While cauliflower is cooking, make the pepitas cashew cream sauce.
4. Combine pumpkin seeds, cashews and soaking water, garlic, jalapeno, lime juice, cilantro, curry powder, salt, olive oil and water in a blender or food processor. Process until smooth. Add salt to taste.

5. Meanwhile, trim the end of the fennel and remove the stalks. Peel off the outer layer and discard. Slice the fennel core thinly with a knife or mandoline (<-affiliate). Shred carrots with a box grater or julienne peeler (<-affiliate).

6. Assemble the curry roasted cauliflower tacos with roasted cauliflower, fennel, and carrots. Top with cilantro and pepitas cashew cream sauce.

Recipe Notes

Sauce recipe adapted from The Splendid Table

Seasoned Secret

I chop the cauliflower into slightly larger than bite sized pieces. When they roast, they’ll shrink a bit due to the loss of water resulting in well proportioned bites of cauliflower when I’m eating my taco. Your bite size may vary.

I used vadouvan curry powder for these curry roasted cauliflower tacos but you could use any kind of curry powder or similar seasonings.

Gluten-Free

Keep it gluten free with corn tortillas instead of flour. I like La Tortilla Factory.

Omnivore

Serve these tacos with grilled or shredded chicken or pork.

Check the Fridge

Looking to use some other vegetables? You could roast carrots instead of cauliflower for these tacos. I’ve used cabbage instead of fennel as well. Add queso fresco or cotija if you don’t need to keep it dairy free.

From Scratch

Make your own corn tortillas or flour tortillas by hand for these curry roasted cauliflower tacos.

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