Roasted cauliflower 'bloody brain' tacos

A creative and delicious Halloween dinner for the family!

Tonight is the night when the trick-or-treaters head outdoors… and if you need to get the family fed beforehand, chef Matt Dean Pettit has a recipe that will set the Halloween scare and fill their tummies. This perfect Halloween dish is super fun for the family—easy, healthy, and scary!




  1. Preheat the oven to 400° F (200c).
  2. Remove any green leaves from the cauliflower and trim off the base of the cauliflower but ensure it’s stable to stand on a baking sheet lined with parchment paper.
  3. In a medium bowl, combine together the oil, lime juice, cumin, curry, garlic, paprika and salt and yogurt. Mix well.
  4. Evenly coat the sauce over the head of the cauliflower. Place the cauliflower on the baking sheet and roast until soft and browned approx 30 to 40 minutes.
  5. Heat your tacos shells for 1 min so they are soft and keep warm.
  6. To serve, squeeze sriracha over the top of the cauliflower. Using a knife cut off pieces of cauliflower and place them into warm taco shells and garnish with pomegranate seeds and other toppings you may want! Serves 6-8 people.