1tbspsoy sauceuse low sodium version, or substitute with tamari for gluten-free option
1tbspavocado oilsub with vegetable oil if unavailable
1tbspchickpea flour(optional, but makes it even crispier)
1cauliflowerbroken into florets (check instructions)
1tbspavocado oil sub with vegetable oil if unavailable
1.5tspsaltadjust to taste
1tspblack pepperadjust to taste
2avocadossliced into small pieces
½red onionthinly sliced
Prepare and pre-roast the cauliflower florets
Preheat the oven to 425F
Remove the large leaves of the cauliflower. Flip it upside down on its head on your cutting board or a clean counter. Use a paring knife to remove the base (core). 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. Then, add them to a mixing bowl along with some avocado oil, salt, and pepper and toss to coat evenly.
Line a large baking sheet with parchment paper and spread out the cauliflower florets so they're not overcrowding (use two baking sheets if necessary!) Roast for about 10-15 minutes while you prepare the sauce! When they're done baking, pat them dry with a paper towel.Note: Overcrowding and using too much oil are the two main reasons why roasted cauliflower ends up soggy. Avoid this by tossing florets in oil using a mixing bowl, and also by using a large-enough baking sheet so you can spread them in a single layer.
Prepare the sauce
In the same mixing bowl as before, add the gochujang sauce, tahini paste, soy sauce, garlic powder, lime juice and avocado oil. Using a fork or a whisk, mix really well to aerate and combine into a sauce-like consistency.Note: If you're not using gochujang and instead using a hot sauce that's more fluid, reduce the amount of oil so you're still left with a nice sauce-like consistency.
Roast the cauliflower and assemble tacos!
Remove the cauliflower from the oven, and crank it up as close to 500F as your oven will allow. Then, using a slotted spoon or tongs, coat the florets in the gochujang sauce, taking care to drain the excess. I typically just pick up a few florets at a time, drop them in the mixing bowl and use a spoon to coat them. Make sure to shake off all the excess!
Place them back on the baking sheet, nicely spread them out, one layer thick and pop them back in the oven for about 10 more minutes. You'll notice the edges start to brown nicely - that's a good sign that they're done cooking. If it's not done in 10 minutes, let it bake for another 2 to 3 minutes.
While the cauliflower is baking, slice your avocados and red onions. If you're using corn on the cob, place them on a plate, cover with a paper towel and pop into the microwave for about 3 minutes. Warm up your soft tacos on the stove if you're using those.
Once the cauliflower is done baking, remove carefully from the oven and place on a heat resistant surface. Add a few florets, along with the rest of the toppings, garnish with cilantro and a squeeze of lime and dig right in!
Note: Please refer to the post if you want detailed instructions (along with pictures) for each step, as well as some helpful FAQs and tips.
Gochujang sauce is a Korean fermented spice paste that is now available in a lot of common grocery stores (as well as Asian specialty stores and Amazon). If you can't find gochujang sauce, you can use a thick hot sauce or Thai chili sauce in a pinch. I don't recommend using Sriracha since the sauce is more watery, and has a strong garlic taste, which might counteract the tahini and soy flavors.
This is a tastefully spicy dish - but you can increase or decrease the spice level to your tastes by adding more or less gochujang paste.
This dish is vegan as presented and can be made gluten-free by making two substitutions - replace the soy sauce with tamari, and replace the tacos with a lettuce wrap or a gluten-free taco shell.