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Asian-Style Cauliflower Tacos with Peanuts

Asian-Style Cauliflower Tacos with Peanuts
Total Time:
30 minutes


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


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

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Nutritional Information

Amount per 1/4 recipe serving: Calories 150, Total Fat 5g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 600mg, Carb 18g, Fiber4g, Total Sugars 11g; (Incl. 0g Added Sugars), Protein 9g, Vit D 0%; Calc 6%, Iron 10%, Potas 8%

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