1 large whole head of cauliflower, chopped into smaller bite-sized pieces
1 Tbsp La Tourangelle Toasted Sesame Oil
1 Tsp kosher salt, plus more as needed to taste
1 Tsp cracked black pepper, plus more as needed
1/3 cup(s) H‑E‑B Organic Korean BBQ Sauce, plus more as needed
12 corn or flour tortillas, plus more as needed
Instructions
Preheat oven to 400F.
In a bowl combine, chopped cauliflower, sesame oil, salt and pepper. Toss to combine, place on a sheet pan and roast for 30 to 45 minutes or until cauliflower is nicely browned.
Allow cauliflower to cool slightly before adding it to a bowl and tossing it with BBQ sauce. Place the sauced cauliflower onto tortillas and garnish with any of your favorite taco condiments.
Chef's Note: This taco is best with "Cilantro Black Bean Puree" smeared on the bottom of tortilla's before building taco's. Recipe available on HEB.com
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