Vegan Gochujang Cauliflower Tacos

3 tablespoons gochujang sauce, check notes for substitutions
1 tablespoon tahini paste
1 tablespoon soy sauce, use low sodium version, or substitute with tamari for gluten-free option
1 tablespoon avocado oil, sub with vegetable oil if unavailable
1 teaspoon lime juice
1 teaspoon garlic powder
1 tablespoon chickpea flour, (optional, but makes it even crispier)

Preheat the oven to 425°F
Remove the large leaves of the cauliflower. Flip it upside down on its head on your cutting board or a clean counter. Use a paring knife to remove the base (core). Now, using your hands, break the cauliflower into large florets. Finally, use a knife to cut off the large stems to get even sized small florets for tacos.
Wash and dry the florets thoroughly. Then, add them to a mixing bowl along with some avocado oil, salt, and pepper and toss to coat evenly.
Line a large baking sheet with parchment paper and spread out the cauliflower florets so they’re not overcrowding (use two baking sheets if necessary!) Roast for about 10-15 minutes while you prepare the sauce! When they’re done baking, pat them dry with a paper towel.

Note: Overcrowding and using too much oil are the two main reasons why roasted cauliflower ends up soggy. Avoid this by tossing florets in oil using a mixing bowl, and also by using a large-enough baking sheet so you can spread them in a single layer.

In the same mixing bowl as before, add the gochujang sauce, tahini paste, soy sauce, garlic powder, lime juice and avocado oil. Using a fork or a whisk, mix really well to aerate and combine into a sauce-like consistency.

Note: If you’re not using gochujang and instead using a hot sauce that’s more fluid, reduce the amount of oil so you’re still left with a nice sauce-like consistency.

Remove the cauliflower from the oven, and crank it up as close to 500F as your oven will allow. Then, using a slotted spoon or tongs, coat the florets in the gochujang sauce, taking care to drain the excess. I typically just pick up a few florets at a time, drop them in the mixing bowl and use a spoon to coat them. Make sure to shake off all the excess!
Place them back on the baking sheet, nicely spread them out, one layer thick and pop them back in the oven for about 10 more minutes. You’ll notice the edges start to brown nicely – that’s a good sign that they’re done cooking. If it’s not done in 10 minutes, let it bake for another 2 to 3 minutes.
While the cauliflower is baking, slice your avocados and red onions. If you’re using corn on the cob, place them on a plate, cover with a paper towel and pop into the microwave for about 3 minutes. Warm up your soft tacos on the stove if you’re using those.
Once the cauliflower is done baking, remove carefully from the oven and place on a heat resistant surface. Add a few florets, along with the rest of the toppings, garnish with cilantro and a squeeze of lime and dig right in!