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!
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!
1 medium head cauliflower, chopped into florets (about 6 cups) 2 tbsp extra virgin olive oil ½ tsp fine sea salt 8 tortillas of choice chopped green onions and peanuts, for garnish
For the cabbage slaw:
3 cups shredded red cabbage ½ cup shredded carrot ⅓ cup cilantro, chopped 2 tbsp lime juice 2 tsp pure maple syrup heaping ¼ tsp fine sea salt
For the prune peanut sauce (or use my restaurant-worthy peanut sauce)
½ cup unsweetened non-dairy milk (almond, coconut, soy, etc) 4 California grown prunes ⅓ cup natural salted peanut butter 3 tbsp reduced sodium soy sauce 1 tbsp fresh lime juice ½ tbsp maple syrup 1 tsp sriracha 1 tsp minced ginger (I use this bottled one)
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.
