Recipe: Eats and Beats DC's Fiery Pumpkin Cauli Tacos with Pepita Crema (DF, V)

We’re stepping out of our kitchen to bring you a recipe from a guest. Check out this recipe for Fiery Pumpkin Cauli Tacos with Pepita Crema from Mar of Eats and Beats DC. This is part of the From the Kitchen series - these are tasty recipes that we try at home. After all, the only thing better than making food, is eating it! Don’t miss a recipe. Sign up here to get our recipe alerts!

Fiery Pumpkin Cauli Tacos with Pepita Crema. Photo by Mar of Eats and Beats DC.

These creamy, spicy, and nutrient-packed tacos are vegan but sure to please meat-eaters as well. This recipe takes full advantage of several amazing regionally available fall foods - Cauliflower, Pumpkin, and Onion. Cauliflower and onion are available at any of your local farmers markets or grocery stores. Pumpkin is highlighted throughout the dish, starting with this amazing Pumpkin Spice Pepper Sauce. 

This recipe was inspired by the seasonal cauliflower tacos at Espita DC and the green mole I had in Santa Fe, NM which is made with Pepitas. The crema is actually most reminiscent of Sikil P’ak, a traditional Maya pumpkin dip. Pepita is the Spanish word for Shelled Pumpkin Seed, and holds cultural significance in both Aztec and Mayan cultures. Pepitas in bulk can be found all over Mexico, but are easily accessible in the DMV area at your local grocery store in the seeds/nuts section or health foods section. For extra gut-friendliness, choose sprouted pumpkin seeds.

RECIPE (MAKES 16 - 18 TACOS)

Ingredients

Filling:

• 2 heads of white cauliflower (ideally local - they are in season!)

• 1 white onion 

• 1.5 tbsp of Pumpkin Spice Pepper Sauce (We recommend starting with 2 tsp per head of cauli if you tolerate moderate heat. Depending on your preference you can taste test and increase the heat).

• 1/2 cup dairy-free sour cream (We used Forager, but you can use any comparative alternative or if you are simply lactose intolerant, go for Green Valley SC or Lactaid SC, available at most grocery stores)

• Salt and pepper to taste

Vegan Pepita Crema:

• 3/4 cup pepitas (shelled pumpkin seeds)

• 1/2 cup of roasted cauliflower (additional information in directions)

• 1/2 cup of fresh cilantro (not packed, a small handful is sufficient)

• 1/2 tsp cumin

• 3 cloves of garlic

• 2 tbsp sauteed onion (additional information in directions)

• 1 tbsp olive oil 

• Hot water for blending 

• Pinch of salt

Taco:

• Any available corn tacos in "street taco"/small size (for a fun Halloween vibe, look for blue corn tortillas)

Materials

Unlike most of my recipes, this one requires several kitchen tools due to the separate components - but I promise it is worth it! You will need a baking sheet, a food processor, and a large non-stick pan with at least 1 inch depth (or a dutch oven). If you don't have a food processor, you can opt to use a blender but note that it may require some water to blend evenly and may become very thin. 

Steps

1. Preheat your oven to 415 degrees and line a baking dish with foil or parchment paper. If using foil, lightly spray with olive or avocado oil. 

2. Prep vegetables. Cut off the stems of your cauliflower heads and separate all of the pieces into cauliflower florets. Spread out on your baking sheet (you may need two) and spray with olive oil. *It is important to keep this layer of oil as thin as possible. If you do not have spray, I recommend using a brush. Sprinkle on salt and pepper as desired. Put in the oven and set to 30 minutes. Remember, every oven is different so be sure to check throughout the cooking process for browned edges. You can test a piece by sticking a knife through - if it feels "hard" then it is not done. Cauliflower should be crispy on the outside but slightly soft in the center.

3. Separately, finely dice a whole white onion.

4. Lightly saute the white onion in your non-stick pan with a drizzle of oil until translucent. Turn off heat and leave aside.

5. Prepare the crema. Add the pepitas (you may toast these in advance for extra flavor), garlic, and olive oil to a food processor and blend until you achieve a grainy paste. You may need to drizzle in hot water to get it moving. You may also need to scrape down the mixture with a spatula/spoon, and pulse again in several rounds. Once the mixture achieves a grainy paste (like a nuttier pesto) you can add the cilantro, cumin, and 2 tbsp of the sauteed onion and blend again. When your cauliflower is done roasting, you will also add 1/2 cup of this straight from the baking sheet to the food processor. Continually blend until it achieves a pesto texture (slightly thinner than hummus). Set aside.

6. Finalize the filling. Add the sour cream and Pumpkin Spice Pepper Sauce to the non-stick pan/pot/dutch oven with the onion in and set on your lowest heat setting. Allow to warm and thin just for 30 seconds to a minute (avoid taking your eyes off this, you do not want the sour cream to curdle or break). Add the remaining roasted cauliflower and be sure to mix thoroughly with a spoon, coating everything evenly. Turn off heat and cover to keep warm. 

7. Heat tortillas and layer in toppings. Warm your corn tortillas on a gas stove (low heat) until the tortillas begin to bubble - watch carefully (if you do not have a gas stove, you can put them on a pan over an electric stove or even in an oven). Use a spoon to smear the crema onto your tortillas and then layer in the cauli mix. Top with pepitas and cilantro for texture and garnish! 

If you try this recipe, be sure to tag us on Instagram. We’re @EatsAndBeatsDC and @CamellasKitchen. Be sure to use #BeCamellaSaucy.

Camella’s Kitchen is run by two ladies from Trinidad and Tobago. Based out of Prince George’s County, Maryland, we’re living our sauciest lives by bringing our bold Caribbean flavors to you! How will you #BeCamellaSaucy? Tell us on Instagram, Facebook, Pinterest, Twitter, or YouTube!