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.
- 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)
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
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.
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.
Remove cauliflower from the oven and place it back in the bowl. Add remaining Korean BBQ taco sauce and stir to combine.
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.