Gochujang Cauliflower Tacos
Vegan, crispy, delicious & so easy to make!
check it out!
– Cauliflower – Avocado oil – Avocados – Red onion – Sprigs cilantro – Gochujang sauce – Tahini paste
Preheat the oven to 425°F Remove the large leaves of the cauliflower. Flip it upside down on its head on a cutting board.
Use a paring knife to remove the base. Now, using your hands, break the cauliflower into large florets.
Finally, use a knife to cut off the large stems to get even sized small florets for tacos. Wash and dry the florets thoroughly.
Add them to a mixing bowl along with avocado oil, salt and pepper and toss to coat evenly. Line a baking sheet with parchment paper.
Spread out the cauliflower florets and roast for about 10-15 minutes. When they're done baking, pat them dry with a paper towel.
Mix gochujang sauce, tahini paste, oil, soy sauce, fresh lime juice, and of garlic powder until it forms a sauce-like consistency.
Toss the florets in this sauce and pop them back into the oven and bake for 20 minutes.
Once your taco base is ready, load up your taco with cauliflower, avocado, sliced red onions, sweet corn and finish with a squeeze of lime juice.
These are usually gone before I know it!
Full Recipe Here
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