Mmmm… cauliflower.

This vegetable is versatile. I used to only eat cauliflower roasted and mashed up as a substitute for mashed potatoes or eating it awkwardly as a finger food at social events. But recently cauliflower seems to have entered a whole new ball game for me. The range of flavors this vegetable can take on is amazing. Roasted cauliflower serves as a perfect vehicle for sauces and spices. In this recipe, I’ve doused it with a homemade peanut sauce and roasted it in the oven. I then paired it with seasoned chickpeas and a tangy coleslaw. This combination makes a yummy creation I’m going to call Thai tacos! Just in time for Taco Tuesday : )


4-6 medium sized tortillas (I used Trader Joes Whole Wheat & Corn Flour Tortillas)

1 large head of cauliflower, cut into 1 inch florets

3 tablespoons of olive oil

3 cloves of garlic, minced

optional: 1 cup of brown rice for serving

Peanut Sauce

¼ cup smooth peanut butter

1 lime, juiced = about 2 tablespoons

2 tablespoons of tamari (soy sauce)

1 garlic clove, minced

3 tablespoons of hot water


3 cups of purple cabbage, shredded or sliced thinly

1 medium carrot, shredded or sliced into thin matchsticks

1 lime, juiced = about 2 tablespoons

2 tablespoons of rice vinegar

½ tablespoon of olive oil

1 tablespoon of vegan mayonnaise of your choice


1 can of garbanzo beans (chickpeas), rinsed and drained

1 tablespoon of olive oil

1 tablespoon of tamari soy sauce

1 teaspoon of garlic powder

1 teaspoon of ground cumin

1 teaspoon of ground coriander

1 teaspoon of chili powder


Preheat oven to 400 degrees Fahrenheit

While oven is preheating cut cauliflower into small florets about an inch long, then toss with 3 tablespoons of olive oil and three cloves of minced garlic.

Put cauliflower in the oven, and bake for 25 minutes while you prepare the peanut sauce, coleslaw and chickpeas.

To make peanut sauce, first put peanut butter in a small tupperware and then add 3 tablespoons of hot water. This will make the peanut butter easier to mix with other ingredients. Stir until smooth. Add lime, soy sauce, and garlic. Sometimes it helps to put the lid on the tupperware and shake around to smooth and mix ingredients. Set aside.

Mix together purple cabbage, carrots, vegan mayonnaise, lime juice, rice vinegar and olive oil. Add salt and pepper to taste. Set aside.

When cauliflower has roasted for 25 minutes, take out of the oven and pour the peanut sauce over the cauliflower florets. Use a spoon or spatula to mix around and properly coat all of the florets.

Place cauliflower back in the oven for ten more minutes. When golden brown and fragrant, but not burnt. Remove from oven!

While the cauliflower is baking toss chickpeas in olive oil, garlic powder, ground cumin, ground coriander, chili powder and soy sauce. Transfer chickpeas into a skillet and sauté them at medium heat until lightly browned and slightly dried. Set aside.

Finally, scoop brown rice (optional) coleslaw, roasted peanut-y cauliflower, and chickpeas into a tortilla. Top with optional toppings like cilantro, hot sauce, avocado, tomatoes, jalapeños and red onions. Enjoy!