Molly’s Cauliflower Shawarma Tacos

These cauliflower tacos are out of this world! Spicy zhoug, fried onions, roasted cauliflower, and tahini sauce unite to make a flavorful, fun meal.

Molly's Cauliflower Shawarma Tacos

I love these tacos so much that I wish I had thought of the idea myself. I absolutely love cauliflower tacos (there’s a delicious recipe in our cookbook on page 99)… but tahini? in tacos?! That’s something that only the queen of tahini, Molly Yeh, dreams up.

Molly on the Range

This recipe comes from Molly on the Range, and I highly recommend it for your taco Thursday. Spicy cauliflower is roasted until crispy, and then topped with crunchy onions, creamy tahini sauce, and a sauce called Zhoug, which I’ve never heard of. In Molly’s book, I learned that it’s a Middle Eastern sauce that’s like a spicier version of pesto.

Cauliflower Tacos ingredients How to make cauliflower tacos

These cauliflower tacos are really easy to make, especially if you make the tahini sauce and the Zhoug sauce ahead of time. The tacos themselves are really simple to put together but are so so flavorful.

Molly's Cauliflower Shawarma Tacos

And now about the book! Like me, Molly grew up in the Chicago suburbs. Unlike me, she is a talented musician, married a beet farmer, and is absolutely hilarious. Her cookbook is that rare breed of cookbook where I not only drool over the recipes and photos, but I will sit down and read every word of her wonderful writing. Her journey from the burbs to the big city to living on a farm is not only entertaining but inspiring. Get this book!

Molly on the Range Cookbook

pictured above: a recipe called My Ex’s Meatless Balls 🙂

pictured below: this super cute Macaroni & Cheese Chart

Molly on the Range Cookbook

4.9 from 14 reviews

Molly's Cauliflower Shawarma Tacos

Prep time
Cook time
Total time
Recipe for Cauliflower Tacos from Molly On The Range, reprinted with permission.
Recipe type: Main dish
Serves: 4
  • ¼ cup olive oil
  • ½ teaspoon kosher salt
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 1½ teaspoons vegetable broth base (I skipped this)
  • 1½ pounds cauliflower florets
  • 1 medium onion
  • 2 tablespoons flavorless oil
  • 8 flour tortillas (6-inch)
  • ¼ cup fresh cilantro leaves, finely chopped
Tahini Sauce:
  • ¼ cup tahini
  • 3 tablespoons cold water
  • 1 tablespoon lemon juice
  • kosher salt and black pepper
  • 5 jalapenos (I used 2)
  • 4 cloves garlic
  • 1 cup flat-leaf parsley, coarsely chopped
  • 1 cup cilantro coarsely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • black pepper
  • ¼ cup olive oil
  1. Make the Tahini Sauce: In a small bowl, mix together the tahini, water and lemon juice until the mixture thickens. Season with salt and pepper to taste.
  2. Make the Zhoug: In a food processor, combine the jalapeños, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, a few turns of pepper, and the olive oil and blend until it's the consistency of pesto, adding more olive oil if desired. Store in the fridge for up to 2 days or spoon into ice cube trays, freeze, and thaw as needed.
  3. Make the tacos: Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  4. In a large bowl, mix together the olive oil, salt, garam masala, curry powder, and broth base. Add the cauliflower and toss to coat. Spread the cauliflower onto the baking sheet and bake, stirring occasionally, until browned and crispy, 30 to 40 minutes.
  5. Thinly slice three-quarters of the onion. Dice the remaining one-quarter and set aside for topping. In a skillet, heat the oil over medium-high heat. Add the sliced onion and cook, stirring occasionally, until browned, about 10 minutes.
  6. Warm the tortillas. Assemble the tacos with cauliflower, fried onions, tahini sauce, raw chopped onion, cllantro and zhoug (if using).



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Rate this recipe (after making it):  

  1. alex

    what’s a good side dish to serve with this?

  2. Lisa

    SOOO good! I’m your newest fan. By far the best vegan dish I have ever prepared. The family loved them and I already have requests to make this again.

  3. Christine

    This was excellent! There are so many flavors that work well together. And just a tidbit for summer cooking…..I used my air fryer to roast the cauliflower. It turned out great and I didn’t have to heat my house on a warm day.. I also roasted some chick peas to go with these. I will definitely make these again!

  4. Nicole

    Loved this! I think next time though I’ll use pita bread. Tacos are such a challenge to eat

  5. Callie V

    This was tasty but a few modifications I would make. If you do the vegetable broth base don’t add any salt to the cauliflower. It was way too salty! Also just cook the onions with the cauliflower for the last 15 minutes. No need to dirty another pan. Thanks for sharing!

  6. Lauren G. from

    Oh my god. These are amazing!!! I made them with purple cauliflour and added some grilled corn! LOVE!

    • Jeanine Donofrio

      I’m so glad you loved them!

  7. Lindsey

    Could this be meal prepped?

  8. Liz from

    We just made this last night and it was INCREDIBLE! Easily in the top 10 meals we’ve ever made. Way to go!

  9. Allison

    Just made these last night for dinner! They were soooo good! My husband loved them!

  10. Maggie

    These are amazing! Quick, easy, and a creative flavor combination perfectly suited to taco format! I added some additional lemon juice to the zhoug, inspired by Sprouted Kitchen’s green harissa.

  11. heather

    I made these using basmati rice instead of tortillas. I also threw in some thinly sliced kale and topped with chopped cashews and currants. It was delish! I don’t usually get excited about cauliflower, but I will definitely make this again–next time with tortillas. Thanks!

    • Jeanine Donofrio

      Hi Heather – I’m so glad you liked it! Great idea to serve it over rice 🙂

  12. Katie

    I made these last night and they were amazing. I think next time I would double the tahini sauce as it didn’t seem to go as far as the zhoug. The leftover fillings (sans tortilla) were great as well.

    • Jeanine Donofrio

      So glad you liked them!!

  13. Samantha

    I made these over the weekend and they were delicious! It’s the first time my husband was happy about having cauliflower!! {victory dance}

    • Jeanine Donofrio

      Ha, I’m glad you both enjoyed them!

  14. Annie from

    That looks absolutely delicious! Roasted spicy cauliflower in a taco…amazing!

  15. Oh my goodness yum! I am on a huge cauliflower kick at the moment, and tacos are always a good idea, so this is pretty much the perfect recipe!

    • Jeanine Donofrio

      Ha, they’re so so good – let me know if you give it a try!

  16. Mick from

    Cauliflower tacos, sooooo good!!

  17. Leslie

    Hi. the Zhoug is missing an ingredient – it says 1 cup chopped of something but it’s not named!

    • Jeanine Donofrio

      Sorry about that – cilantro!

    • Rachel

      Just made this, and added a purple cabbage slaw (lemon juice, salt, left-over parsley and cilantro) and it came out wonderful, thank you Molly for the great recipe!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.