Gochujang Glazed Cauliflower Tacos with Pickled Red Onions

Ingredients

• 1 medium cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 cup gochujang
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 8 small corn tortillas, warmed

• 1 large red onion, thinly sliced
• 1 cup apple cider vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 teaspoon salt

• 1 cup fresh cilantro, chopped
• 1 large lime, cut into wedges

Method

1. 01
   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 02
   In a large bowl, combine the cauliflower florets with olive oil and a pinch of salt. Spread them on the prepared baking sheet.
3. 03
   Roast the cauliflower in the oven for 20 minutes, or until they are tender and slightly crispy.
4. 04
   While the cauliflower is roasting, prepare the gochujang glaze by mixing gochujang, soy sauce, and maple syrup in a small bowl.
5. 05
   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. 06
   Remove the cauliflower from the oven and toss with the gochujang glaze until evenly coated.
7. 07
   Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
8. 08
   Assemble the tacos by filling each tortilla with gochujang glazed cauliflower, pickled red onions, and a sprinkle of chopped cilantro.
9. 09
   Serve with lime wedges on the side for added zest.