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

Posted at 12:24 PM, May 08, 2018
and last updated 2018-05-08 13:24:31-04

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.