Gochujang Glazed Cauliflower Tacos with Pickled Red Onions

Ingredients

Instructions

1. 1 Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 2 In a large bowl, combine the cauliflower florets with olive oil and a pinch of salt. Spread them on the prepared baking sheet.
3. 3 Roast the cauliflower in the oven for 20 minutes, or until they are tender and slightly crispy.
4. 4 While the cauliflower is roasting, prepare the gochujang glaze by mixing gochujang, soy sauce, and maple syrup in a small bowl.
5. 5 For the pickled red onions, combine apple cider vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer, then pour over the sliced red onions in a heatproof bowl. Let it sit for at least 15 minutes.
6. 6 Remove the cauliflower from the oven and toss with the gochujang glaze until evenly coated.
7. 7 Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
8. 8 Assemble the tacos by filling each tortilla with gochujang glazed cauliflower, pickled red onions, and a sprinkle of chopped cilantro.
9. 9 Serve with lime wedges on the side for added zest.