Thai Peanut Cauliflower Taco Cups (Print)

Mini taco cups with roasted cauliflower, Thai peanut sauce, and vibrant veggies for a crunchy plant-based bite.

# Components:

→ Cauliflower Base

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

→ Thai Peanut Sauce

08 - 1/3 cup creamy peanut butter or sunflower seed butter for nut-free
09 - 2 tablespoons soy sauce or tamari
10 - 1 tablespoon 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, to thin

→ Taco Cups

15 - 12 small flour or corn tortillas (5 to 6 inch diameter; use gluten-free if needed)
16 - Cooking spray or a little oil

→ 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)

# Method:

01 - Preheat oven to 400°F. Toss cauliflower florets with olive oil, soy sauce, cumin, smoked paprika, salt, and black pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring once, until golden and tender.
02 - In a bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, toasted sesame oil, and minced garlic. Gradually add warm water, 1 tablespoon at a time, until sauce is smooth and pourable. Set aside.
03 - Warm tortillas slightly for flexibility. Grease a 12-cup muffin tin lightly. Press each tortilla into a cup, pleating edges to form shells. Bake for 8 to 10 minutes, until crisp and lightly golden. Remove and allow to cool slightly.
04 - Fill each tortilla cup with roasted cauliflower. Drizzle generously with peanut sauce. Add toppings: shredded cabbage, carrot, cilantro, green onions, chili, and roasted peanuts to preference.
05 - Present immediately to maintain optimal crunch and texture.

# Expert Advice:

01 -
  • Big flavors from simple pantry ingredients
  • Ready in under an hour with easy assembly
  • Customizable for vegan gluten free or nut free diets
  • Great for meal prep or parties
02 -
  • Packed with plant protein and fiber
  • Will wow vegans and omnivores alike
  • Taco cups stay crisp for hours after baking
03 -
  • Roasting the cauliflower until slightly charred unlocks the best depth of flavor
  • If stacking taco cups on a platter place parchment in between layers
  • Toast your nuts fresh if possible for the crunchiest topping

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