Description
Veggie tacos just got an upgrade with these unique and crave-worthy Thai-inspired roasted cauliflower tacos! With tangy cabbage slaw and a peanut sauce you'll want to slather on everything, this is sure to become your new weeknight fave.
Ingredients
Units
Scale
For the tacos:
- 1 medium head cauliflower, chopped into florets (about 6 cups)
- 2 tbsp extra virgin olive oil
- 1/2 tsp fine sea salt
- 8 tortillas of choice
- chopped green onions and peanuts, for garnish
For the cabbage slaw:
- 3 cups shredded red cabbage
- 1/2 cup shredded carrot
- 1/3 cup cilantro, chopped
- 2 tbsp lime juice
- 2 tsp pure maple syrup
- heaping 1/4 tsp fine sea salt
For the prune peanut sauce (or use my restaurant-worthy peanut sauce)
- 1/2 cup unsweetened non-dairy milk (almond, coconut, soy, etc)
- 4 California grown prunes
- 1/3 cup natural salted peanut butter
- 3 tbsp reduced sodium soy sauce
- 1 tbsp fresh lime juice
- 1/2 tbsp maple syrup
- 1 tsp sriracha
- 1 tsp minced ginger (I use this bottled one)
Instructions
- Preheat oven to 425F. Place cauliflower in a single layer on a large baking sheet (I like it directly on pan for optimal browning). Add olive oil and 1/2 tsp salt and toss well to combine. The florets shouldn't be touching so they brown properly. Roast for 30 minutes, tossing halfway through.
- Make slaw: Place cabbage, carrot, cilantro, lime juice, maple syrup, and 1/4 tsp salt in a medium mixing bowl. Toss to combine, season to taste, and set aside to soften.
- Make sauce: Place milk, peanut butter, prunes, soy sauce, lime juice, maple syrup, ginger, sriracha plus 2 tbsp water in a blender (I use my Nutribullet). Blend until very smooth and taste, adding a splash of water if desired.
- It's taco time! Warm tortillas. Fill each tortilla with cauliflower then top generously with slaw, peanut sauce, a good sprinkle of green onions, and peanuts. Serve with lime wedges for squeezing and dig in!
Notes
For a protein boost, try adding 1/2 cup edamame to the slaw.
If you have leftover peanut sauce, repurpose it on on my buddha bowls with peanut sauce!
*The prunes should be very soft and almost juicy. If you're using a drier alternative, you'll need to soften them in hot water prior to blending so the sauce is the right consistency.