Thai Peanut Cauliflower Taco Cups (Print Version)

Bite-sized crispy cups filled with roasted cauliflower, veggies, and Thai-style peanut sauce for a lively starter.

# What You’ll Need:

→ Cauliflower Filling

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 black pepper

→ Peanut Sauce

08 - 1/3 cup creamy peanut butter or sunflower seed butter
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, as needed

→ Taco Cups

15 - 12 small flour or corn tortillas (5 to 6 inch diameter; 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 option)

# How to Make It:

01 - Preheat oven to 400°F (204°C). In a large bowl, combine cauliflower florets, olive oil, soy sauce, cumin, smoked paprika, salt, and black pepper. Toss well to coat evenly. Arrange florets in a single layer on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until golden and tender.
02 - While cauliflower roasts, whisk together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, and minced garlic in a mixing bowl. Gradually stir in warm water, 1 tablespoon at a time, until mixture is smooth and pourable. Set aside.
03 - Gently warm tortillas to make them pliable. Lightly grease a standard 12-cup muffin tin. Press each tortilla into a cup, pleating edges to fit shell shape. Bake in oven for 8 to 10 minutes until crisp and lightly golden. Remove and let cool briefly before filling.
04 - Fill each taco cup with a portion of roasted cauliflower. Drizzle with prepared peanut sauce. Top with shredded cabbage, carrot, cilantro, green onions, chili slices, and chopped peanuts as desired.
05 - Serve taco cups immediately to maintain crunch. Optionally garnish with additional lime wedges or avocado.

# Additional Tips::

01 -
  • Uses everyday ingredients found at most stores
  • Quick prep and bake time so you can whip these up in under an hour
  • Loaded with vegetables and easy to customize for vegan or nut free needs
  • Irresistibly crunchy taco cups paired with rich peanut sauce and fresh toppings
02 -
  • Totally plant based and can be made vegan or nut free with easy swaps
  • Rich in satisfying fiber and protein for a lighter option that never feels skimpy
  • These taco cups freeze surprisingly well just skip the fresh toppings until ready to serve
03 -
  • Warm your tortillas for easy shaping without cracks
  • Let the peanut sauce sit a few minutes to let the flavors meld
  • If you want extra crunchy cups bake the shells a little longer but watch so they do not burn

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