Ingredients
Directions
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Add the cauliflower to a large bowl. Sprinkle the arrowroot powder on top and stir to fully coat the cauliflower. You may need to dip the cauliflower in any excess arrowroot powder to fully coat the florets.
Evenly spread out the cauliflower on the parchment-lined baking sheet.
Bake for 15 minutes.
Meanwhile: make your homemade Sweet Chili Sauce: Place all ingredients except for the arrowroot powder in a blender and blend until smooth.
Transfer the blended mix to a small stovetop pot and bring to a boil, stirring often, for 1–2 minutes.
Mix the arrowroot powder and 1 Tbsp water in a small bowl until the arrowroot is dissolved.
Add the arrowroot slurry to the pot and continue to stir until the mixture is thickened, about 30 seconds. Set aside.
Once the cauliflower is halfway baked, allow it to cool slightly before dipping into the Sweet Chili Sauce. Coat the cauliflower fully and transfer to the baking sheet once again, spreading out evenly. Bake for an additional 15 minutes. Reserve any remaining Sweet Chili Paste for serving.
Assemble your tacos: Divide the cauliflower between 6–8 tortillas or lettuce wraps. Add cilantro, hot sauce, peanuts, and Sriracha Mayo to taste, if desired.
Chef's Notes
Substitutions
Use ¼ cup maple syrup in place of ⅓ cup date paste.
Instead of sambal oelek, use chili paste or a hot sauce of your choice.
Substitute parsley or chives for cilantro.
Flour-Free
Instead of flour tortillas, use large leafy greens such as kale, romaine, Swiss chard, or collards.
Allergy-friendly
Substitute pumpkin or sunflower seeds for peanuts.
Whole-Food Sweetener
Use date paste in place of maple syrup.
Prep Ahead
Prepare the Sweet Chili Sauce ahead of time and store in an airtight container in the refrigerator for up to two weeks before making this recipe or freeze for up to 3 months.
Prepare the Sriracha Mayo ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Add the cauliflower to a large bowl. Sprinkle the arrowroot powder on top and stir to fully coat the cauliflower. You may need to dip the cauliflower in any excess arrowroot powder to fully coat the florets.
Evenly spread out the cauliflower on the parchment-lined baking sheet.
Bake for 15 minutes.
Meanwhile: make your homemade Sweet Chili Sauce: Place all ingredients except for the arrowroot powder in a blender and blend until smooth.
Transfer the blended mix to a small stovetop pot and bring to a boil, stirring often, for 1–2 minutes.
Mix the arrowroot powder and 1 Tbsp water in a small bowl until the arrowroot is dissolved.
Add the arrowroot slurry to the pot and continue to stir until the mixture is thickened, about 30 seconds. Set aside.
Once the cauliflower is halfway baked, allow it to cool slightly before dipping into the Sweet Chili Sauce. Coat the cauliflower fully and transfer to the baking sheet once again, spreading out evenly. Bake for an additional 15 minutes. Reserve any remaining Sweet Chili Paste for serving.
Assemble your tacos: Divide the cauliflower between 6–8 tortillas or lettuce wraps. Add cilantro, hot sauce, peanuts, and Sriracha Mayo to taste, if desired.