Cauliflower Tacos with Peanut Sauce (meatless recipe)
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.