10 ingredients | 1 hour | Delicious vegan gochujang cauliflower tacos with avocado, corn, red onions and cilantro. Perfect for an indulgent weeknight dinner or for a dinner party with friends.
Last week, as part of a seasonal roundup, I had written about making spicy, Korean, gochujang roasted cauliflower. One of the best ways to use that is to make tacos. This recipe is vegan includes avocado, corn, and red onions relish to round out the flavors. If you’re vegetarian and eat cheese, highly recommend adding a bit of cheddar. Out of the world.
? Making gochujang cauliflower
There’s a whole whole blog post detailing how you can roast cauliflower – either whole or as florets – to use in this taco. Here’s the low down for using cauliflower florets (since they’re easier for use in tacos) – but feel free to jump over to the gochujang cauliflower post for detailed notes!
Toss the florets with olive oil, salt and pepper and pop them in the oven at 450 F for about 15 minutes. While they roast, in the same mixing bowl, add 1/4 cup of gochujang sauce, 2 tbsp of olive oil, 1 tbsp of soy sauce, 1 tbsp of fresh lemon juice, and 1 tsp of garlic powder. Mix them until they form a sauce like consistency. Then, take the cauliflower out of the oven and toss them in this sauce. Pop them back into the oven and roast for 15 minutes (or bake for 20 minutes). Voila, gochujang cauliflower is ready!
These tacos are super versatile. This recipe uses a few slices of avocado, some fresh corn, cilantro, and red onions. Occasionally, I might add some cheddar cheese, but it tastes delicious without it (because you get the spicy, umami flavors from the cauliflower, sweet from the corn, creamy from the avocado, and the crunch from the red onions relish). Typically, I serve these on a flour tortilla.
To make these vegetarian, add some cheddar cheese. To make them breakfast tacos, add some eggs. If you want them gluten-free, you can easily use lettuce cups to serve this taco. SO. DELICIOUS. In terms of spice tolerance, I recommend tasting the sauce as you’re making it to make sure it works for you. If you need to dilute, add olive oil or soy sauce based on your preference.Print
Korean spiced, roasted gochujang cauliflower with avocado, corn, cilantro, and a sweet & spicy tomato and onion relish – everyday is Taco Tuesday!
For the gochujang cauliflower:
- 1 head of cauliflower (broken into florets, washed with the base broken off)
- 1/4 cup of Korean gochujang sauce (available at most Asian supermarkets)
- 1 tbsp of tahini sauce
- 1 tbsp of soy sauce
- 1 tbsp of fresh lemon juice (or lime juice)
- 1 tsp of garlic powder
- 4 tbsp of olive oil (divided)
- 2 tsp of salt
- 2 tsp of black pepper
For the tacos:
- 6 flour tortilla / tacos
- 1 avocado
- 1 twig of cilantro
- 1 can of sweet corn
- 1/2 red onion, sliced thinly
- 1 lime, to squeeze on top for acid
To make gochujang cauliflower (refer to post if using whole cauliflower)
- Preheat the oven to 450F
- Toss the cauliflower florets in olive oil, salt and pepper and pop them in the oven for 15 minutes
- Mix the gochujang, soy sauce, tahini, olive oil, lemon juice, salt and pepper in a bowl
- Transfer the cauliflower to the mixing bowl, toss with the gochujang sauce evenly (making sure not to overcoat)
- If your oven has a roast function, you can turn it to this setting. If not, keep the bake setting and put the baking sheet with the cauliflower in for about 25 minutes – turn it around halfway through to roast evenly.
To assemble the tacos:
- Lay a piece of medium tortilla or taco flat on the plate
- Along the center, add about 4-5 big pieces of cauliflower florets
- Slice an avocado in half, discard the pit, and using a small knife, cut the avocado flesh in a criss-cross pattern. Then use a spoon to scoop out the avocado (now in small pieces) into a cup
- Spoon 1 tbsp of avocado into the taco on top of the cauliflower, along with some red onions
- Now add corn evenly across the length of the taco
- Garnish the taco with finely chopped cilantro and enjoy!
- If you’re using the whole cauliflower instead, just break off the florets after you’ve baked them – fun to do this family style while assembling the tacos.
- There’s no method to the madness of assembling tacos – while I’ve outlined how I typically do it, the end goal is to create a delicious mix of all these fresh ingredients, so go at it how you’d like!
- Make sure to not overcoat the cauliflower with sauce since you run the risk of burning it off – when done, the cauliflower should be fully coated. You can use the sauce to brush it up once it’s done if you’d like!
- Category: Tacos
- Method: Stove-Top, Baked
- Cuisine: Korean
Keywords: gochujang cauliflower tacos, korean cauliflower tacos