Honey-Gochujang Roasted Cauliflower Tacos
This week's special features a bold fusion of Korean heat and Mexican street food style. These tacos are packed with roasted honey-gochujang cauliflower and chickpeas, offering a perfect balance of sweet, spicy, and crunchy textures for a truly exciting dinner experience.
Ingredients
- Cauliflower head1 stk
- Canned chickpeas (drained)400 g
- Gochujang paste2 tbsp
- Honey1 tbsp
- Soy sauce1 tbsp
- Sesame oil1 tsp
- Small corn tortillas12 stk
- Sour cream150 ml
- Lime1 stk
- Red cabbage, shredded0.25 head
- Fresh cilantro1 handful
- Scallions, sliced2 stk
Instructions
Preheat oven to 200°C. In a large bowl, whisk together the gochujang, honey, soy sauce, and sesame oil until smooth.
Cut cauliflower into small florets. Toss them and the chickpeas in the glaze until well coated. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
While roasting, combine the sour cream with lime zest and half the lime juice in a small bowl. Season with a pinch of salt.
Toss the shredded red cabbage with the remaining lime juice and a bit of salt to create a quick, crunchy slaw.
Warm the tortillas in a dry pan. Fill each with the roasted cauliflower mix, top with cabbage slaw, a drizzle of lime crema, fresh cilantro, and scallions.
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