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Tacos With a Twist: Korean-Style Buffalo Sauce X Cauliflower
Prep Time: 10 Minutes | Total Time: 30 Minutes
Katherine Knowlton
By Katherine Knowlton
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Korean style buffalo cauliflower tacos are a fun and easy way to entertain for a crowd. Roast cauliflower until crisp, then serve with a fresh take on a favorite: homemade Korean-style buffalo sauce.

Cauliflower Tacos with Korean-Style Buffalo Sauce
(recipe name)
Serves
4 Servings
Prep Time
10 Minutes
Cook Time
30 Minutes
Ingredients

Cauliflower:

 

Korean-style buffalo sauce:

 

Cabbage slaw:

 

Serving:

  • 8 corn tortillas (2 tacos per serving)
  • Lime wedges
Instructions
  1. Cauliflower: 1. Preheat oven to 450 F and line a baking sheet with parchment paper. 2. Add cauliflower to a large mixing bowl and toss with olive oil, chili powder, cumin, garlic salt, and black pepper. Toss to combine and add to prepared baking sheet. Roast cauliflower for 25-30 minutes, stirring once or twice, until golden brown and crisp.
  2. Korean-Style Buffalo Sauce: 1. Add raw almonds to a separate baking sheet and roast for 5 to 7 minutes until the almonds are golden and fragrant, careful not to burn. Remove from oven and let cool slightly. 2. Add almonds, Gochujang, lime juice, and coconut oil to a high-speed blender and blend until thick and creamy. Slowly stream in warm water until smooth. Taste and adjust seasonings to your preference, adding Gochujang or lime juice if needed.
  3. Cabbage Slaw: 1. Add thinly sliced cabbage, lime zest and juice, olive oil, cilantro, cumin, and a pinch of salt and chili flakes (optional) to a small bowl. Toss to coat. Taste and adjust seasonings to your preference, adding more salt, lime juice, olive oil, or spices if needed.
  4. To Assemble: 1. To serve, warm the tortillas in the oven directly on the racks until pliable. Spread 1 tablespoon (or more depending on your preference) of the Korean-style buffalo sauce over a warm tortilla. Add the cabbage slaw and the roasted cauliflower. Serve with fresh lime wedges.
😋 From the Tasty Kitchen of Katherine Knowlton
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