This recipe takes Taco Tuesday to another level. Mexican and Thai come together for a fun and flavor-packed fusion taco. Combining different world cuisines on the same plate is a great way to experiment with spices, flavors, and unfamiliar ingredients. Here, the vibrant flavors, including an array of spices, are infused into the meaty cauliflower and walnut taco filling. The taco is topped with a sweet-and-sour coleslaw and a savory peanut sauce.
Reprinted from PlantPure Comfort Food (BenBella Books, 2022).
Ingredients
Ingredients
Sweet-and-Sour Slaw
1 (14-ounce) bag
shredded cabbage or coleslaw mix
2 cups
finely chopped fresh or (thawed) frozen mango or pineapple
4
green onions, thinly sliced
¼ cup
chopped fresh cilantro
2 Tbsp
rice vinegar
1 Tbsp
lime juice
¼ tsp
sea salt or to taste
Tacos
10–12 (6-inch)
corn tortillas
1 (12-ounce) head
cauliflower, or 1 (1-pound) bag frozen riced cauliflower, thawed
1 ½ cups
walnuts
2 Tbsp
lime juice
2 Tbsp
low-sodium tamari or soy sauce
1 ½ tsp
pure maple syrup (or other liquid sweetener)
1 tsp
grated ginger or ginger paste
1 tsp
sriracha
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
ground coriander
1 tsp
chili powder
Peanut Sauce
3 Tbsp
all-natural peanut butter
2
garlic cloves, peeled
2 Tbsp
water
2 Tbsp
lime juice
1 Tbsp
rice vinegar
1 Tbsp
low-sodium tamari or soy sauce
1 tsp
grated ginger or ginger paste
1 tsp
sriracha
Garnish (optional)
½ cup
crushed peanuts
½ cup
chopped fresh cilantro
Instructions
Instructions
1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper or a silicone mat.
2. Combine all the slaw ingredients in a medium bowl and toss. Cover and refrigerate until ready to serve.
3. Wrap the tortillas in a slightly damp cloth or paper towel and microwave for 30 seconds. Drape each tortilla over two bars of an oven rack and bake for 8–10 minutes to crisp up into a taco shell shape. Watch the tortillas carefully as they can burn quickly. Remove and set aside.
4. Combine the cauliflower and walnuts in a food processor and pulse until evenly ground into rice-size pieces. Transfer the mixture to a large bowl and add the lime juice, tamari or soy sauce, maple syrup, ginger, sriracha, garlic powder, onion powder, coriander, and chili powder. Mix thoroughly until well combined.
5. Evenly spread the cauliflower-walnut filling on the lined baking sheet and bake for 30–40 minutes, stirring midway through to prevent burning around the edges.
6. While the filling is baking, combine all the peanut sauce ingredients in a blender and blend until smooth and creamy.
7. To build the tacos, spoon the cauliflower-walnut filling into the taco shells, then add the mango or pineapple slaw. Top with the peanut sauce and your choice of garnish.
Cooking Tips
Cooking Tips
1. You can skip the taco shells and serve the filling and slaw in a lettuce bowl or on top of a bed of greens. The filling and slaw pair beautifully with a baked sweet potato.
2. For those of you who love a meatier texture, you can replace the cauliflower-walnut filling with Butler Soy Curls.
