Spicy, sweet cauliflower is roasted in the oven until nice and crisp on the outside, but tender on the inside and then stuffed into a taco with crunchy, creamy kimchi ranch slaw and a slice of fresh avocado. These tacos are a flavor explosion and a super satisfying bite.
Preheat the oven to 400°F, place a rack in the center of the oven, and set out a large baking tray.
In a small bowl or glass measuring jar, mix the grapeseed oil, gochujang, soy sauce, rice vinegar, honey, garlic, and ginger until evenly combined.
Place the cauliflower in a large mixing bowl and pour the gochujang sauce over the top. Toss cauliflower in the sauce until each piece is evenly coated.
Transfer the cauliflower onto the large baking tray and roast in the oven for 10 minutes, stir the cauliflower and then roast for another 5 minutes. After roasting, turn the oven’s broiler onto high and broil for 2 minutes to crisp up the tops of the cauliflower.
While the cauliflower roasts, add the mayo, sour cream, onion powder, garlic powder, and the lemon zest and juice into a large mixing bowl. Stir to combine.
Add the chopped kimchi and chives to the mixing bowl and stir until all of the ingredients are equally combined.
Pour the shredded cabbage into the bowl and toss to coat in the kimchi ranch. Set aside until the cauliflower is finished roasting.
Microwave the tortillas for 15 seconds to soften them slightly.
Add a spoonful of the roasted cauliflower to the center of each tortilla. Top with a large spoonful of kimchi ranch slaw, a slice of avocado and a pinch of chopped fresh chives. Enjoy!