During the colder months, I like to turn on my oven and roast all my vegetables. Why? Roasted vegetables add delicious flavors to dishes without a lot of fat and calories. Roasting brings out the natural sweetness in vegetables and intensifies their natural flavors. I enjoy eating roasted cauliflower at least once a week. When I saw purple cauliflower at Sprouts Farmers Market I couldn't pass it up. These Vegan Korean Cauliflower Tacos are a perfect combination of savory and sweet. Load up some corn tortillas with a little spinach, avocado, cauliflower, and Korean BBQ taco sauce and you have a delicious meal that will disappear in minutes.
Ingredients
- 1/2 head of cauliflower cut into bite sized pieces
- 4 teaspoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 3/4 cup Korean BBQ Taco Sauce separated (I used Urban Accents Korean BBQ Taco Simmer Sauce)
- ground pepper to taste
- 8 corn tortillas
- 2 cups fresh spinach leaves
- 1 avocado pitted and diced
- green onion diced (optional)
Instructions
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Preheat oven to 425 degrees and line a baking sheet with parchment paper.
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In a large bowl combine cauliflower, olive oil, sea salt, pepper, and 1/4 cup of Korean BBQ sauce. Stir to combine. Spread evenly on a baking sheet and cook for 20 minutes, flipping halfway.
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While the cauliflower is in the oven place a skillet on the stove over medium heat. Warm each tortilla in the skillet (2 minutes on each side) and place on a plate.
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Remove cauliflower from the oven and place it back in the bowl. Add remaining Korean BBQ taco sauce and stir to combine.
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Assemble tacos with spinach first, then avocado and cauliflower. Top with green onions.
The Lifestyle Dietitian Notes
*You can also replace the corn tortillas with 100% whole wheat flour tortillas for additional fiber. Monitoring your carbohydrate intake? One flour tortilla is 15 grams of carbohydrate. Two corn tortillas are 15 grams of carbohydrate.
