In a bowl, toss the roughly chopped cauliflower with the Lee Kum Kee Lemongrass Chili Hoisin Sauce.
Heat the tortillas and then make the tacos by adding the cooked cauliflower, topped with cabbage, red onion, sliced jalapeno, cilantro, lime juice, and queso fresco cheese. Serve with a side of Lee Kum Kee Lemongrass Chili Hoisin Sauce.
Crispy Fried Oysters Combo Served with Premium Oyster Garlic Yogurt
Stir Fried Eggplant, Potato, and Green Bell Pepper Recipe
Umami Mushroom Hotpot