Callie made Vegan Korean Cauliflower Tacos with Creamy Napa Cabbage Slaw. (See recipe below) Here’s her original blog post with the recipe: http://www.luv-cooks.com/vegan-korean-cauliflower-tacos-with-creamy-napa-cabbage-slaw/ Follow Callie on her blog www.luv-cooks.com and on Instagram https://www.instagram.com/luvcooks/
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.
