These 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.
WHY YOU'LL LOVE THIS RECIPE
Spicy but not too spicy
Perfect make-ahead meal
Easy to customize
01
Remove core of cauliflower. Slice off the larger parts of the stem so you can get even florets
02
Wash and dry the cauliflower florets. Toss them with oil, salt and pepper in a mixing bowl. Bake for 15 minutes.
03
Mix sauce ingredients until consistent. Coat the florets with the sauce.
04
Load taco with the cauliflower and the rest of toppings. Garnish and serve!
- Make sure to use tamari in place of soy sauce if you're gluten free as well. - Scramble up some eggs along with avocado, black beans and corn (and cheddar if you eat dairy).