Sweet Thai Peanut Cauliflower Tacos Recipe – Crispy & Flavorful
These Sweet Thai Peanut Cauliflower Tacos are a unique, flavor-packed take on taco night. Crispy cauliflower florets, coated in a rich peanut-chili sauce, create the perfect filling for soft taco shells. Paired with crunchy veggies like carrots and cabbage, each bite has a delicious blend of textures and flavors—sweet, spicy, and nutty. These tacos are ideal for Meatless Mondays, Taco Tuesdays, or any day you crave something fun and plant-based!
With easy-to-find ingredients and a straightforward prep process, this recipe is great for impressing friends or family. It’s even a favorite in the kitchen of the recipe’s creator, Dustin, where it’s been hailed as his husband David’s top pick in the cookbook!
Why You’ll Love Sweet Thai Peanut Cauliflower Tacos
- Crispy & Flavorful: Fried cauliflower in a spicy peanut sauce gives an incredible balance of crunch and flavor.
- Fresh & Healthy Toppings: Carrots, cabbage, and scallions add a fresh bite that pairs perfectly with the rich cauliflower.
- Easy to Customize: Adjust the spice level or add different toppings to suit your taste.
- Perfect for Sharing: Great for parties, weeknight dinners, or anytime you want to mix up taco night.
- Vegan and Plant-Based: This recipe is 100% vegan, so everyone can enjoy it!
What You Need to Make Sweet Thai Peanut Cauliflower Tacos
For ingredient amounts, see the recipe card below.
- Sauce: Sweet Thai Chili Sauce and creamy peanut butter come together for a smooth, slightly spicy sauce.
- Cauliflower Coating: A mix of flour, cornmeal, cornstarch, and seltzer water makes a light, crispy batter.
- Cauliflower & Toppings: Cauliflower florets, shredded carrots, red cabbage, crushed peanuts, and sesame seeds (optional).
- Taco Shells: Soft 6-inch tortillas, warmed before serving.
How to Make Sweet Thai Peanut Cauliflower Tacos
- Make the Sauce
In a saucepan, whisk together Sweet Thai Chili Sauce and peanut butter. Simmer for a few minutes until smooth, then set aside. - Batter the Cauliflower
Prepare a thick batter by mixing flour, cornmeal, cornstarch, salt, and pepper. Slowly add seltzer water to reach the right consistency. - Fry the Cauliflower
Heat oil to 350°F and fry the battered cauliflower in batches until golden brown and crispy. Drain on paper towels. - Coat with Sauce
Toss the fried cauliflower in the peanut-chili sauce until fully coated. - Assemble the Tacos
In each warm tortilla, add carrots, cabbage, a handful of crispy cauliflower, and optional toppings like scallions and crushed peanuts.
Commonly Asked Questions
Can I make these tacos gluten-free?
Yes, substitute gluten-free all-purpose flour for the regular flour, and use gluten-free tortillas.
How can I adjust the spice level?
To make it milder, use less Thai chili sauce. For extra spice, add sriracha or a pinch of chili flakes.
Can I bake the cauliflower instead of frying?
Absolutely! Bake the cauliflower on a parchment-lined sheet at 425°F for about 20 minutes or until crispy.
What’s the best way to store leftovers?
Store any leftover components separately. Reheat the cauliflower in the oven for a few minutes to maintain crispiness.
Sweet Thai Peanut Cauliflower Tacos Recipe – Crispy & Flavorful
Ingredients
For the Sauce
- 1 batch Sweet Thai Chili Sauce page 46 of the book
- ¼ cup 65 g creamy peanut butter
For the Cauliflower
- Canola oil for frying
- 1 cup 125 g all-purpose flour
- 1 cup 140 g stone-ground yellow cornmeal or polenta
- ¼ cup 32 g cornstarch
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1½ cups 355 ml seltzer water
- 1 head cauliflower cut into small florets
For the Tacos
- 8 small 6-inch/15-cm soft taco shells, warmed
- 1 cup 110 g shredded carrots
- 1 cup 70 g shredded red cabbage
- 2 scallions chopped (optional)
- Sweet Chili Cocktail Peanuts or plain cocktail peanuts crushed (optional)
- White sesame seeds optional
Instructions
- In a small saucepan, whisk together the Thai chili sauce and peanut butter. Bring the mixture to a simmer and heat for 2 to 5 minutes, or until the peanut butter is fully incorporated and the sauce is smooth and creamy. Remove from heat and set aside.
- In a wok or large saucepan, heat 3 inches (7.5 cm) of canola oil to 350°F (175°C). Use a candy thermometer or test with a small drop of batter—it should bubble up and fry quickly. Line a plate with paper towels.
- In a medium bowl, whisk together the flour, cornmeal or polenta, cornstarch, salt, and pepper. Gradually whisk in the seltzer water until a thick batter forms.
- Working in batches, add half of the cauliflower florets to the batter, ensuring each piece is fully coated. Use tongs to shake off any excess batter, then carefully place the florets into the hot oil one at a time. Fry for 4 to 6 minutes, or until golden brown. Transfer to the paper towel-lined plate to drain. Repeat with remaining cauliflower.
- Once all the cauliflower has been fried, transfer it to a large bowl. Pour the peanut-chili sauce over the cauliflower and toss to coat evenly.
- To build each taco, start with a warm tortilla. Add about 2 tablespoons of shredded carrots, 2 tablespoons of shredded cabbage, 6 to 8 pieces of coated cauliflower, and top with scallions, crushed peanuts, and sesame seeds if desired. Serve warm.