Curry Zucchini and Cauliflower Tacos
Crispy roasted cauliflower tacos topped with creamy curry zucchini spread from Growee Foods is a vibrant and satisfying 20-minute plant-based dinner recipe.
Who doesn’t love tacos? These Curry Zucchini Cauliflower Tacos offer a flavorful plant-based twist on a classic. With a creamy, dreamy Curry Zucchini Spread from Growee Foods taking the place of sour cream, this quick 30-minute recipe delivers big on taste—no dairy needed. It's perfect for both vegan and dairy-eating guests alike.
Why You’ll Love These Cauliflower Tacos
Ready in about 20 minutes
Plant-based and dairy-free
Creamy, spicy, and packed with flavor
Great for summer dinners and entertaining
Ingredients You’ll Need
1 jar of Curry Zucchini Spread from Growee Foods
Soft tortillas or taco shells
1 can refried beans
1 cup roasted corn
Fresh radishes, sliced thin
Vegan cheese (I used feta)
Fresh parsley or cilantro
1 tsp paprika
1 tsp garlic powder
½ tsp salt
Pinch of cayenne pepper
Non-stick cooking spray
How to Make Curry Zucchini and Cauliflower Tacos
Step 1: Roast the Cauliflower
Preheat your oven to 400°F. Break down your cauliflower into bite-sized florets. Spray with non-stick cooking spray and season with paprika, garlic powder, salt, and a pinch of cayenne. Roast for 10–15 minutes until tender and slightly crisp on the edges.
Step 2: Assemble the Tacos
Warm your tortillas and fill with refried beans, roasted corn, sliced radishes, and the spicy cauliflower.
Step 3: Top with Creamy Goodness
Add 1–2 tablespoons of the Curry Zucchini Spread to each taco, then sprinkle with vegan cheese and fresh herbs.
Step 4: Serve and Enjoy
These tacos are bursting at the seams (literally), so you might want to grab a fork—just in case.
Final Thoughts
Growee Foods’ Curry Zucchini Spread brings all the flavor without the hassle. It’s a fast, no-fuss dinner that doesn’t compromise on taste or nutrition. Check out their website for more plant-based spreadable goodness.