Peanut Cauliflower Tacos

Serves: 4 

Tortillas12 or more
Cauliflower1 lb
Peanut butter1/3 cup
Lemon juice2 tbsp
Maple syrup1 tbsp
Ginger1 inch pieceshredded
Soy sauce2 tsp
Oil2 tsp
Turmericto taste
Pepperto taste
Saltto taste
Smoked paprika1/2 tsp
Red chili powder1/2 tsp
Breadcrumbs1 cup
Flour1 cup
Red cabbage3/4 cupchopped
Green cabbage3/4 cupchopped
Carrots1/2 cupshredded
Lime zest1 tsp
Lime juiceas needed
Maple syrup2 tsp
Salt1/2 tsp
Spicy mayo:
Mayo1/2 cup
Dill pickle1/4 cupchopped
Dried dill1.5 tsp
Salt1/2 tsp
Sugarto taste
Hot sauceto tasteoptional

  • Preheat oven to 425 F.
  • Chop cauliflower into florets
  • Mix peanut butter, lemon juice, maple syrup, ginger, soy sauce, oil, turmeric, salt, and pepper in a large bowl. Add water if necessary, consistency should be like a loose sauce
  • Toss florets gently in the peanut sauce until evenly coated 
  • Mix breadcrumbs and flour in a small bowl
  • Then add to peanut cauliflower, mix gently to coat 
  • Oil a cookie sheet and spread florets, making sure they don't touch each other
  • Roast in the oven for 20-25 minutes on each side until done
  • In the meantime, mix all the wet ingredients for slaw in a bowl and pour over the shredded vegetables. Set aside to soften.
  • Mix all the ingredients for the tangy sauce and set aside.
  • Warm tortillas in the microwave and fill each one with the cauliflower, top with slaw, and tangy sauce. Garnish with sriracha sauce, shredded cheese or cilantro leaves.