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.
Baked Avocado Egg Bites
Fried Pumpkin with Sesame and Lee Kum Kee Premium Soy Sauce
Cilantro Lime Pesto