The sriracha maple vegan cauliflower tacos that you didn't know you were missing on taco Tuesday or meatless Monday! They're sweet, spicy, and so delicious!
In a bowl, combine the plant-based milk, sriracha, maple syrup, and chili powder in a large bowl and whisk until combined.
Add your bite-size cauliflower florets into the bowl with your mixture and marinate for 5-10 minutes.
Discard your excess liquid and spread your cauliflower across a parchemnt-lined baking sheet and bake for 20 minutes, flipping halfway throughout.
Once the cauliflower is roasted, add to taco shells/tortillas and serve immediately with desired toppings + enjoy!
Notes
*consider serving these tacos with my oil-free refried beans, salsa verde, and pickled red onions and cabbage (linked in the article).*I like to serve the roasted cauliflower on grilled corn tortillas, but you can serve these on any tortilla you like! *I doubt you'll have leftovers, but if you do--they'll save in the fridge in an airtight container for up to 5 days.