Gochujang Cauliflower Tacos
User Reviews
5
Gochujang Cauliflower Tacos
Description
This recipe starts by breaking a whole cauliflower into small florets, then tossing them in avocado oil, salt, and pepper before roasting until crisp. The key to maintaining the cauliflower's texture is avoiding overcrowding on the baking sheet and patting them dry after roasting. The accompanying sauce blends Korean fermented chili paste (gochujang) with tahini, soy sauce, garlic powder, lime juice, and optional chickpea flour for added crispiness.
The sauce is both spicy and slightly tangy, complementing the natural mildness of the cauliflower. These roasted florets are assembled into tacos and topped with fresh avocado slices, red onion, and cilantro to add creaminess, sharpness, and herbal notes. The lime juice brings brightness to the dish.
This vegan and gluten-free adaptable recipe offers a balanced, flavorful option for taco lovers seeking a plant-based filling. Adjusting the sauce's heat level is possible by varying the amount of gochujang. The dish works well as a casual meal or a flavorful appetizer.
Referring to the original post is advised for detailed preparation steps and substitutions, such as swapping tamari for gluten-free soy sauce or using lettuce wraps to keep it gluten-free.
Ingredients
Sauce Ingredients
- 3 tablespoons gochujang check notes for substitutions, sauce
- 1 tablespoon tahini paste
- 1 tablespoon soy sauce use low sodium version, or substitute with tamari for gluten-free option
- 1 teaspoon garlic powder
- 1 teaspoon lime juice
- 1 tablespoon avocado oil sub with vegetable oil if unavailable
- 1 tablespoon chickpea flour (optional, but makes it even crispier)
Cauliflower Tacos
- 1 cauliflower broken into florets (check instructions)
- 1 tablespoon avocado oil sub with vegetable oil if unavailable
- 1½ teaspoons salt adjust to taste
- 1 teaspoon black pepper adjust to taste
- 2 avocado sliced into small pieces
- ½ red onion thinly sliced
- 3 prigs cilantro stems removed
- ½ lime for juice
Instructions
Prepare and pre-roast the cauliflower florets
- Preheat the oven to 425°F
- 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 500°F 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!
Notes
- For detailed step-by-step instructions with pictures, refer to the original post linked in the recipe card.
- If gochujang is unavailable, substitute with a thick hot sauce or Thai chili sauce, but avoid Sriracha due to its watery consistency and strong garlic flavor.
- Adjust spiciness by using more or less gochujang paste to suit your taste preference.
- This recipe is vegan as written and can be made gluten-free by using tamari instead of soy sauce and choosing gluten-free taco shells or lettuce wraps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6tacos
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 787mg | 33% |
| Potassium | 706mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 57mg | 63% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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