Cauliflower Tacos with Peanut Sauce
Ingredients
- 1 medium head cauliflower chopped into florets (about 6-7 cups)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 8 tortillas
- chopped green onions for garnish
- California grown prunes from Sunsweet for serving
- peanuts for garnish
- lime wedges for serving
Cabbage Slaw:
- 3 cups shredded red cabbage
- 1/2 cup shredded carrots
- 1/3 cup cilantro chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons pure maple syrup
- 1/4 teaspoon fine sea salt
Peanut Sauce:
- 4 California grown prunes from Sunsweet
- 1/2 cup unsweetened non-dairy milk
- 1/3 cup natural salted peanut butter
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1/2 tablespoon maple syrup
- 1 teaspoon minced ginger
- 1 teaspoon sriracha
- 2 tablespoons water plus additional for thinning (optional)
Instructions
- Preheat oven to 425 F.
- On large baking sheet, place cauliflower in single layer. Add olive oil and salt; toss well to combine. Roast 30 minutes, tossing halfway through.
- To make cabbage slaw: In 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 blender, blend 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.