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Asian-Style Cauliflower Tacos with Peanuts
Recipes
Asian-Style Cauliflower Tacos with Peanuts
4 servings
35 minutes total

Ingredients

  • Cooking spray
  • 1 head cauliflower (14–16 oz)
  • 1-inch piece fresh ginger
  • 4 cloves garlic
  • ¼ cup unsalted peanuts
  • ¼ cup reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons cornstarch
  • ¼ cup + 2 tablespoons water, divided
  • 2 teaspoons sriracha sauce, divided
  • 1 large head Bibb (or romaine) lettuce
  • ½ cup nonfat plain Greek yogurt
  • 1 cup matchstick carrots
  • ½ cup sliced fresh green onions

Steps

    1. Preheat oven to 450°F. Coat baking sheet with spray. Chop cauliflower into florets, then into bite-size pieces. Spread cauliflower in single layer on baking sheet and coat with spray; bake 12–15 minutes until tender and lightly browned.
    2. Meanwhile, peel ginger, then chop ginger and garlic finely (2 teaspoons each). Chop peanuts coarsely.
    3. Combine in small saucepan: ginger, garlic, soy sauce, brown sugar, cornstarch, ¼ cup water, and 1 teaspoon sriracha sauce; whisk thoroughly. Bring mixture to a boil, then reduce heat to low and simmer 1–2 minutes, stirring often, until thickened. Remove from heat.
    4. Separate leaves from head of lettuce; rinse and drain well. Whisk yogurt with remaining 2 tablespoons water and 1 teaspoon sriracha sauce until blended.
    5. Pour soy sauce mixture over cauliflower and stir to coat. Build each taco on 1 lettuce leaf with carrots, cauliflower mixture, green onions, and drizzle of yogurt mixture. Sprinkle with peanuts before serving.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 140, Total Fat 5g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 650mg, Total Carb 17g, Fiber 4g, Total Sugar 9g, (Incl. 3g Added Sugars), Protein 9g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 10%