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💭What makes this recipe work?
Vegan taco filling, easily made gluten-free. The cauliflower filling used is super simple to make and packs a punch without any breading! Spicy but not too spicy: Gochujang has a sweet-spicy taste with a huge hit of umamiPerfect make-ahead meal. You can roast a big batch of cauliflower florets or the whole cauliflower and use it through the week Easy to customize. Once you make the base cauliflower, it’s easy to customize other toppings to make several variations of this fun taco!
Oh, and if you’re interested in roasting the full cauliflower, check out my ultimate guide to making whole roasted cauliflower
📋 Ingredients
To make these cauliflower tacos - you’ll need cauliflower, Korean gochujang sauce, tahini paste, soy sauce, fresh lime juice, garlic powder, avocado oil, salt and pepper. Then, for taco toppings, I use avocado, cilantro, sweet corn, and red onions with lime juice.
Ingredient notes - tips and swaps
🌮 Making the cauliflower tacos
Break down the whole cauliflower (skip this step if using florets already)
This is done in four simple steps. First, you remove any large leaves from the base. Flip the cauliflower on it’s head on a cutting board or clean counter. Use a small paring knife to remove the core of the cauliflower. Then, break the cauliflower into large florets (I just use my hands for this step). Finally, use a knife to slice off the larger parts of the stem so you can get even florets (this is helpful for cooking them evenly).
Make sure to get rid of any florets that have really dark spots on the surface, and collect the rest in a bowl for washing.
Wash and dry the florets thoroughly. Toss them with oil, salt and pepper in a mixing bowl. Spread them on a baking sheet, and pop in oven at 450 F for 15 minutes.
This helps to dry out florets and starts roasting process (so you don’t end up with a bunch of mushy florets).
While the florets are roasting, make the gochujang-tahini cauliflower sauce. Toss the florets in this sauce and pop them back into the oven and bake for 20 minutes.
Mix gochujang sauce, tahini paste, oil, soy sauce, fresh lime juice, and of garlic powder until it forms a sauce-like consistency. 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 oil or soy sauce based on your preference.
📖 Taco Variations
Once your taco base is ready, load up your taco with cauliflower, avocado, thinly sliced red onions, sweet corn (frozen or fresh) and finish with a squeeze of lime juice. If you want to mix it up a bit, here are some potential variations:
Make it gluten-free: Use gluten-free tacos or better yet, use lettuce cups. Make sure to use tamari in place of soy sauce if you’re gluten free as well. Convert it into a breakfast taco: Scramble up some eggs (or an egg-substitute like Just Egg) along with avocado, black beans and corn (and cheddar if you eat dairy).No taco? Make it a salad bowl. Add the cauliflower florets along with some red onions, corn, quinoa or rice, and black beans to a bowl with a drizzle of lime juice on top and make a hearty bowl out of it!
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
Note: This recipe was published on Feb 2, 2020 and updated on Sep 7, 2020 to include more detailed instructions and updated photos. If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #urbanfarmie on Instagram or @urbanfarmie on Pinterest!
