These Korean BBQ Cauliflower Tacos are crispy, saucy, and packed with bold flavors. The roasted cauliflower is coated in a sweet and spicy Korean BBQ sauce, then tucked into warm tortillas with crunchy slaw and a drizzle of creamy sauce. They’re so good, you won’t even miss the meat!
Perfect for a weeknight dinner or a fun family meal, these tacos are kid-friendly (you can adjust the spice) and super easy to make. Let’s get cooking!
What You’ll Need
For the Cauliflower:
- 1 medium cauliflower, cut into small florets
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- ½ cup milk (or plant-based milk)
- ½ teaspoon salt
- ½ teaspoon garlic powder
For the Korean BBQ Sauce:
- ¼ cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
For the Slaw:
- 1 cup shredded red cabbage
- ½ cup shredded carrots
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon salt
For Serving:
- 8 small tortillas
- 2 tablespoons mayo or vegan mayo
- 1 teaspoon sriracha (optional)
- 1 tablespoon sesame seeds
- 2 tablespoons chopped cilantro
- Lime wedges
Pro Tips
✔ Cut the cauliflower small – This helps it get extra crispy!
✔ Use parchment paper – Less mess, easy cleanup.
✔ Make it kid-friendly – Skip the sriracha and gochujang for a milder version.
✔ Double the sauce – It’s so good, you’ll want extra for dipping!
✔ Warm the tortillas – A quick heat-up makes them soft and delicious.
Tools You’ll Need
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Small saucepan
- Tongs
Substitutions & Variations
🌱 Make it gluten-free – Use gluten-free breadcrumbs & tortillas.
🌶 Spice it up – Add extra gochujang or sriracha.
🍍 Sweet & tangy – Add fresh pineapple chunks to the slaw.
🧄 Garlic lover? – Roast extra garlic and mix it into the sauce.
Make Ahead Tips
- Prep the cauliflower ahead and store it in the fridge until ready to bake.
- Make the sauce in advance—it keeps in the fridge for up to a week!
- Chop the slaw the day before for faster assembly.
How to Make It
1️⃣ Coat the Cauliflower
In a bowl, whisk together flour, milk, salt, and garlic powder. Toss in the cauliflower florets, coating them well. Roll them in panko breadcrumbs for extra crunch.
2️⃣ Bake Until Crispy
Spread the cauliflower on a parchment-lined baking sheet. Bake at 425°F (220°C) for 25-30 minutes, flipping halfway, until golden and crispy.
3️⃣ Make the Korean BBQ Sauce
In a small saucepan, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer for 2-3 minutes until slightly thickened.
4️⃣ Toss Cauliflower in Sauce
Transfer the crispy cauliflower bites to a bowl. Pour the warm BBQ sauce over them and toss until evenly coated.
5️⃣ Make the Slaw
In a bowl, toss shredded red cabbage and carrots with rice vinegar, sesame oil, and salt. Let sit for 5 minutes.
6️⃣ Assemble the Tacos
Warm tortillas, then layer on the Korean BBQ cauliflower, crunchy slaw, and a drizzle of mayo + sriracha. Sprinkle with sesame seeds and cilantro.
Leftovers & Storage
- Store leftover cauliflower separately from the slaw and tortillas.
- Reheat in the oven at 375°F for 10 minutes to keep it crispy.
- Sauce can be stored for a week in the fridge.
Time to Dig In!
These tacos are so delicious and packed with flavor! Try them out, and let me know what you think in the comments. Got any fun twists? I’d love to hear! 🌮🔥