VG Vegetarian

BBQ Cauliflower Tacos with Kimchi

Prep: 15Cook: 20Total: 35
Servings: 4 1x


  • 1 small head cauliflower
  • 1 tablespoon avocado oil
  • 3 tablespoons bbq sauce
  • 4 low carb and gluten free wraps (tortillas)
  • 4 tablespoons kimchi
  • 1 cup arugula
  • 1 avocado, sliced


  1. Preheat oven to 400F.
  2. Cut the cauliflower into florets and toss in a large bowl with avocado oil.
  3. Add the bbq sauce to the bowl and toss until everything is well coasted.
  4. Spread the cauliflower out on a baking pan lined with parchment paper.
  5. Roast in the oven for 20 minutes.
  6. Transfer the roasted cauliflower to a large bowl and toss with the additional tablespoon of bbq sauce.
  7. Lay the tortillas out on a flat surface, place the cauliflower in the center of each tortilla.
  8. Add kimchi, arugula, and avocado slices to each taco.


  • Per taco: Calories 205; Fat 10.3g (Sat 2.8g); Protein 9.3g; Carb 26.8g (net carbs 12.2g); Fiber 14.6g; Sodium 663mg

Nutrition Info:

  • Serving Size: 2
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