Gochujang Cauliflower Tacos Recipe.

I had written about making spicy, Korean, gochujang roasted cauliflower. I love using this recipe to make vegetarian gochujang cauliflower tacos that can stand their ground! I usually add avocado, corn, and a sweet and spicy tomato-onion relish to round out the flavors – if you eat cheese, adding a bit of cheddar can make this taste out of the world.

How do you make spicy gochujang cauliflower?

I recently wrote a whole blog post about how you can roast the cauliflower to make gochujang cauliflower tacos . But you essentially break the cauliflower into small florets. Toss them with olive oil, salt and pepper and pop them in the oven at 450 F for about 15 minutes. While they roast, in the same mixing bowl, add 1/3 cup of gochujang sauce, 2 tbsp of olive oil, 1 tbsp of soy sauce, 1 tbsp of fresh lemon juice, and 1 tsp of garlic powder. Mix them until they form a sauce like consistency. Then, take the cauliflower out of the oven and toss them in this sauce. Pop them back into the oven and roast for 15 minutes (or bake for 20 minutes). Voila, gochujang cauliflower is ready!

What other ingredients do you need?

These gochujang cauliflower tacos are super versatile. Typically, I tend to use a few slices of avocado, some fresh corn, cilantro, and a sweet & spicy tomato-onion relish. Occasionally, I might add some cheddar cheese, but it tastes delicious without it (because you get the spicy, flavors from the cauliflower, sweet from the corn, creamy from the avocado, and the crunch from the tomato-onion relish). Typically, I serve these on a flour tortilla.

Gochujang cauliflower tacos

For the gochujang cauliflower

1 head of cauliflower, washed and broken into small florets
1/3 cup of Korean gochujang sauce (available at most Asian supermarkets)
1 tbsp of soy sauce
1 tsp of garlic powder
4 tbsp of olive oil (divided)
1 tsp of fresh lemon juice
2 tsp of salt
2 tsp of black pepper

For the tacos

6 flour tortilla / tacos
1 avocado
1 twig of cilantro
1 can of sweet corn
1 beefsteak tomato (or 2 medium sized tomatoes) – if out of season, use half a can of diced tomatoes
1 tsp of turmeric
1 tsp of red chili powder
1/2 red onion
1 tsp of salt
1 tsp of pepper
1/3 cup of cheddar cheese

To make gochujang cauliflower:

Preheat oven to 450F
Breakdown cauliflower into florets, toss with olive oil, salt and pepper and roast for 15 minutes
Meanwhile, mix gochujang, soy sauce, lemon juice, garlic powder, remaining olive oil
Toss cauliflower with this sauce and roast again for 15 minutes – set aside

For the sweet & spicy tomato-onion relish

In a pan, heat a tsp of olive oil on medium flame
Once hot, add finely chopped red onions and saute until it browns
Then add the chopped tomatoes, along with red chili powder, turmeric, salt and pepper
Mix well and cook covered for 5 minutes

To assemble the tacos

Lay a piece of medium tortilla or taco flat on the plate
Along the center, add about 4-5 big pieces of cauliflower florets
Slice an avocado in half, discard the pit, and using a small knife, cut the avocado flesh in a criss-cross pattern. Then use a spoon to scoop out the avocado (now in small pieces) into a cup
Spoon 1 tbsp of avocado into the taco on top of the cauliflower
Now add corn evenly across the length of the taco
Garnish the taco with finely chopped cilantro as well as some cheddar cheese

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