Callie Blount's Vegan Korean Cauliflower Tacos with Creamy Napa Cabbage Slaw

Callie made Vegan Korean Cauliflower Tacos with Creamy Napa Cabbage Slaw. (See recipe below) Here’s her original blog post with the recipe: Follow Callie on her blog and on Instagram

Korean Cauliflower Tacos with Creamy Napa Cabbage Slaw

Yield: 4 tacos

What You Will Need:

3 c cauliflower (about 13 ounces)

1 T toasted sesame oil

1 t ginger, grated

2 garlic cloves, sliced

1/2 T gochujang (Korean chili paste)

2 t soy sauce

1 t coconut sugar

1/2 t curry powder

1/4 t white pepper

Whole wheat tortillas, for serving **or corn, if gluten-free**

What You Will Do:

Preheat oven to 400 degrees and spray a rimmed, light metal baking sheet with cooking spray.

In a large bowl, whisk together sesame oil and the rest of the ingredients (excluding cauliflower and tortillas).

Break up cauliflower into bite-sized florets, add florets to mixture and toss to coat.

Put cauliflower, evenly spaced, on baking sheet. Bake for 10 minutes, stir; bake 10 minutes more.

Serve cauliflower in whole wheat tortillas with slaw.

Creamy Napa Cabbage Slaw

Yield: 6-10 servings

What You Will Need:

8 c Napa cabbage, thinly sliced

1 carrot, finely grated, about 1/4 cup

1 T jalapeño pepper, seeded and finely diced

3 T Japanese mayonnaise (or vegan mayonnaise)

1 t gochujang

1 t honey

1/4 t onion powder

1/4 t salt (plus more to taste)

½ t rice vinegar

Black sesame seeds or black gomasio, for topping

Store bought avocado verde, for topping (or simply stir together guacamole and green salsa)

What You Will Do:

In a large bowl, whisk together the mayonnaise, gochujang, honey, onion powder, and salt until combined. Add Napa cabbage, carrot, and jalapeno and toss to coat. Taste; season with additional salt if desired.

Put slaw on tacos and top with salsa verde and black sesame seeds, if desired.

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