Ras El Hanout Cauliflower Tacos

The best way to get those veggies in! Crispy roasted cauliflower with a tangy nutty vegan sauce!













For the roasted cauliflower:

  • 2 heads of cauliflower, cut into 2 inch florets
  • 3 tsp ras el hanout
  • 3 tsp Aleppo pepper (or 1 tsp cayenne pepper)
  • 2 tsp freshly ground black pepper
  • 1 tsp salt
  • 1/4 cup olive oil

For the sauce:

  • 1/4 cup sun butter or any nut butter alternative
  • juice of 1 lemon
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper

For the tacos:

  • 8 small soft corn or flour taco shells
  • cilantro stalks
  • pickled red onions or picked radishes
  • 2 Tbsp pepitas


  1. Preheat the oven to 450F.
  2. In a large bowl, combine the raw el hanout, Aleppo pepper, salt, pepper and olive oil.
  3. Add the cauliflower florets into the olive oil mix and coat thoroughly. Place the cauliflower on a prepared baking sheet and roast for 40 minutes, turning them over carefully halfway through. The cauliflower should have charred bits on the ends and cooked through.
  4. While the cauliflower is roasting in the oven, make the sauce. Combine the sauce ingredients in a small food processor and process until well combined. Depending on the tartness of the lemons, taste the sauce and adjust the flavors based on your palate.
  5. Once the cauliflower has been removed from the oven, set it aside.
  6. On a nonstick pan, heat the tacos for approximately 30 seconds on each side.
  7. Assemble the tacos by placing a stalk of cilantro, followed by the roasted cauliflower, picked onions or radishes and a sprinkle of pipits. Drizzle the sauce on top and serve immediately.