Crispy Cauliflower Thai Peanut Slaw Tacos

Calories: 200 Proteins: 4 Carbs: 20 Fats: 11 Serves: 8



  • 2/3 cup - BBF oat flour or other gluten free flour
  • ¾ teaspoon - garlic powder
  • ¼ teaspoon - salt
  • 2/3 cup - cold water
  • 1 head - of cauliflower cut into florets
  • ¼ cup - Thai Peanut Vinaigrette
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  • 8 small - white corn tortillas
  • Slaw: -
  • 1 tablespoon - Rice Vinegar
  • ½ tablespoon - BBF Avocado Oil
  • ½ teaspoon - BBF Coconut Aminos
  • ½ teaspoon - Sesame Oil
  • ½ teaspoon - BBF Agave
  • 2 cups - coleslaw mix shredded cabbage and carrots
  • ¼ cup - cilantro leaves


Preheat the oven to 450°F. Spray a sheet pan with cooking spray. Whisk the flour, garlic powder, salt, and water together in a large bowl. Toss the cauliflower florets in the batter until coated. Transfer the cauliflower to the prepared sheet pan, letting any excess batter drip off. Spread the cauliflower out in a single layer and bake in the oven for 18-20 minutes until lightly browned. Flip them over halfway through. In a medium bowl toss the cauliflower with the Plant Junkie Thai Peanut Dressing and toss to combine. To make the slaw, whisk the rice vinegar, avocado oil, coconut aminos, sesame oil, and agave together in a medium bowl. Add the coleslaw mix and cilantro and toss to combine. To assemble the tacos, heat the tortillas and top them with a pile of crispy cauliflower and a handful of slaw. Devour!

Crispy Cauliflower Thai Peanut Slaw Tacos