Cauliflower Tacos with Peanut Sauce (meatless recipe)
Photography Courtesy Sunsweet
Featured in Winter 2025
Ingredients
1 medium head cauliflower, chopped into florets (6 to 7 cups)
2 tablespoons extra virgin olive oil
½ teaspoon fine sea salt
8 tortillas
Chopped green onions, for garnish
Peanuts, for garnish
Chopped prunes, for garnish
Lime wedges, for serving
Cabbage Slaw
3 cups shredded red cabbage
½ cup shredded carrots
⅓ cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon extra virgin olive oil
2 teaspoons pure maple syrup
¼ teaspoon fine sea salt
Peanut Sauce
4 prunes
½ cup unsweetened nondairy milk
⅓ cup natural salted peanut butter
3 tablespoons reduced-sodium soy sauce
1 tablespoon fresh lime juice
½ tablespoon maple syrup
1 teaspoon minced ginger
1 teaspoon sriracha
2 tablespoons water, plus additional for thinning if desired
Instructions
- Preheat oven to 425°F. On large baking sheet place cauliflower in a single layer. Add olive oil and salt; toss well to combine. Roast 40 minutes, tossing halfway through.
- To make cabbage slaw, in a medium mixing bowl add cabbage, carrots, cilantro, lime juice, olive oil, maple syrup, and salt. Toss to combine; set aside to soften.
- To make peanut sauce, in a blender process prunes, milk, peanut butter, soy sauce, lime juice, maple syrup, ginger, sriracha, and water until smooth. Taste and add more water if desired.
- Warm tortillas, fill with roasted cauliflower, and top with slaw, peanut sauce, green onions, prunes, and peanuts. Serve with lime wedges. Makes 4 servings.
Recipe courtesy Sunsweet
