Veggie tacos just got an upgrade with these vibrant, crave-worthy Thai-inspired roasted cauliflower tacos. With tangy cabbage slaw and an irresistible peanut sauce (sweetened with prunes!) you’ll want to slather on everything, this is sure to become your new weeknight fave. Gluten free and dairy free. This post is in partnership with California grown prunes from Sunsweet.
When you’re struggling to get back into the routine and you want a super duper fun, unique veg taco situation that’ll please any eater…say no more! Meet my cauliflower tacos.
I go hard on taco Tuesday (just ask my Chickpea Tacos and Zesty Tofu Tacos), but these may just be my fave yet. The flavors are otherworldly. With perfectly roasted cauliflower, tangy cabbage slaw, and slurp-worthy sweet tart prune peanut sauce, it’s a meal you’ll most definitely repeat.
We’re pruning it up because I bet you didn’t know eating 5-6 prunes a day may contribute to bone and heart health. (!!) Hooray for this vibrant flavor bomb that puts the DELISH (and nutrish) back into weeknight din.
Let’s talk ingredients
- Cauliflower: We’re using a whole head and roasting it to perfection in olive oil.
- California grown prunes: Specifically Sunsweet’s organic D’Noir prunes. Never have I met a juicer prune than this stunner. My toddler gobbles them up (ahem, “pwoonies,”) and so do I. They work magically to thicken the peanut sauce and add the perfect sweet-tart pop.
- Peanut butter: Natural salted peanut butter is the base of our sauce.
- Milk: To thin out the sauce and add another layer of creaminess. Coconut, cashew, almohd or soy milk all work great here.
- Maple syrup: Just a touch makes this the perfect level of sweetness in combination with the prunes. Yes, I did in fact test the sauce without it and it was not as tasty. Believe me!
- Cabbage: I’m partial to red cabbage cuz it’s GORG but use a pre-shredded mix for ease if you please.
- Carrot: Color on color and a slew of beta carotene!
- Cilantro: My favorite herb that ties everything with in a bow.
- Lime juice: The ideal acidic pop to bring the slaw to life.
- Green onion and peanuts: VIP’s when it comes to that punch of flavor and contrasting crunch.
Time to make ’em!
Get that cauli roasting. Place peanut sauce ingredients in blender.
Blend until smooth and try not to eat it all.
Place slaw ingredients in a mixing bowl.
Mix her up and season to taste.
Assemble tacos by layering cauli, slaw, peanut sauce, green onion and peanuts!
How to store
Store leftovers separately with cauliflower in one container, slaw in another, and sauce in a third. I like to warm my tortillas on a skillet.
I hope you’re as obsessed with this taco recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
Bangin’ Cauliflower Tacos with Peanut Sauce (Thai-Inspired!)
-
Prep Time:
10 minutes -
Cook Time:
30 minutes -
Total Time:
40 minutes -
Yield:
8 tacos 1x -
Category:
Main Meals -
Method:
Oven -
Cuisine:
Thai-Inspired -
Diet:
Gluten Free
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:
For the cabbage slaw:
For the prune peanut sauce:
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 ½ 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 ¼ 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 ½ 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.
