Thai Peanut Cauliflower Taco Cups (Print)

Roasted cauliflower, zesty peanut sauce, and fresh toppings filled in crisp taco cups for a vibrant appetizer.

# Components:

→ Cauliflower Filling

01 - 1 medium head cauliflower, cut into small florets (approximately 4 cups)
02 - 1 tablespoon olive oil
03 - 1 teaspoon soy sauce, or tamari for gluten-free option
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Thai Peanut Sauce

08 - 1/3 cup creamy peanut butter, or sunflower seed butter for nut-free variation
09 - 2 tablespoons soy sauce, or tamari
10 - 1 tablespoon freshly squeezed lime juice
11 - 1 tablespoon maple syrup or honey
12 - 1 teaspoon toasted sesame oil
13 - 1 garlic clove, minced
14 - 1 to 2 tablespoons warm water, as needed for thinning

→ Taco Shells

15 - 12 small flour or corn tortillas, 5 to 6 inches in diameter; use gluten-free as needed
16 - Cooking spray or a small amount of oil for greasing

→ Toppings

17 - 1/2 cup shredded red cabbage
18 - 1 small carrot, julienned or grated
19 - 1/4 cup chopped fresh cilantro
20 - 2 green onions, thinly sliced
21 - 1 small red chili, thinly sliced (optional)
22 - 1/4 cup chopped roasted peanuts (omit for nut-free option)

# Directions:

01 - Set oven to 400°F (200°C) and allow it to fully preheat before beginning.
02 - Evenly toss cauliflower florets with olive oil, soy sauce, cumin, smoked paprika, salt, and black pepper. Arrange in a single layer on a baking sheet and roast for 20 to 25 minutes, stirring once midway, until cauliflower is golden and fork-tender.
03 - In a mixing bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, and minced garlic. Incorporate warm water gradually, one tablespoon at a time, until a smooth and pourable consistency is reached.
04 - Gently warm tortillas to make them pliable. Lightly grease a standard 12-cup muffin tin. Press one tortilla into each well, folding and pleating edges to form cup shapes. Bake for 8 to 10 minutes until crisp and lightly browned. Remove and let cool slightly.
05 - Fill each tortilla cup with roasted cauliflower. Spoon or drizzle Thai peanut sauce over the filling, then top with red cabbage, carrot, cilantro, green onions, chili slices, and chopped peanuts if using.
06 - Serve immediately to maintain crunch and freshness.

# Expert Advice:

01 -
  • Ready in under an hour so weeknights and last-minute gatherings are a breeze
  • Customizable for many diets including vegan nut-free gluten-free
  • Packed with bold flavors from Thai and Mexican cuisine for a real crowd-pleaser
  • Every bite is crunchy creamy and colorful which kids and adults both love
02 -
  • Loaded with plant protein and fiber for a light yet satisfying dish
  • Freezer friendly if you prep fillings ahead and assemble to order
  • Drizzled with customizable peanut sauce so flavors adjust to your mood
03 -
  • Warm tortillas before shaping for the easiest time press gently to avoid tearing
  • Let peanut sauce stand a few minutes for flavors to meld and easier drizzling
  • Always let tortilla shells cool in the tin a bit so they hold their shape
  • Never overload cups with filling to prevent sogginess and keep things crispy

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