BBQ Cauliflower Tacos
Crispy roasted cauliflower tossed in smoky barbecue sauce, layered with tangy cabbage slaw and creamy avocado, makes these tacos a colorful, fiber-rich, plant-based dinner that’s quick, easy, and satisfying.
Equipment
- 1 large mixing bowl
- 1 Baking Sheet
- Parchment Paper (enough to line the baking sheet)
- Measuring spoons
- Knife & cutting board
- Spoon or tongs for tossing
Ingredients
- 1 head cauliflower cut into bite-sized florets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon salt for cauliflower
- 3 cups red cabbage thinly sliced
- ¼ teaspoon salt for cabbage
- 1½ teaspoons sugar
- ¼ cup apple cider vinegar
- ½ cup barbecue sauce
- 1 avocado sliced
- 6- inch flour tortillas 1 package
- Optional toppings: cilantro pickled onions, jalapeños
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures the cauliflower will roast evenly and develop a slightly caramelized, golden-brown exterior. While the oven is warming, prepare the rest of your ingredients so everything is ready to go.
- Prepare the Cauliflower Florets: Take the head of cauliflower and cut it into evenly sized, bite-sized florets. Try to keep the pieces similar in size to ensure uniform cooking. Place the florets in a large mixing bowl, then drizzle with 1 tablespoon of olive oil. Sprinkle 1 teaspoon of garlic powder and ¼ teaspoon of salt over the florets. Toss thoroughly with your hands or a spoon until each piece is coated evenly with the oil and seasoning.
- Roast the Cauliflower: Line a baking sheet with parchment paper to prevent sticking and make cleanup easy. Spread the seasoned cauliflower florets in a single layer on the sheet, ensuring they are not overcrowded—this allows the edges to crisp up nicely. Roast in the preheated oven for 30 minutes, stirring halfway through to encourage even browning and prevent any pieces from burning.
- Massage the Cabbage Slaw: While the cauliflower is roasting, prepare the cabbage slaw. Place 3 cups of thinly sliced red cabbage in a medium mixing bowl.Add ¼ teaspoon of salt and gently massage the cabbage with your hands for about 1 minute. This softens the cabbage and helps release natural moisture, making the slaw tender and flavorful.
- Add Sweetness and Tang: Once the cabbage has wilted slightly, sprinkle 1½ teaspoons of sugar over it, then pour in ¼ cup of apple cider vinegar. Toss everything together thoroughly until the cabbage is evenly coated. Set the slaw aside, allowing the flavors to meld while the cauliflower finishes roasting.
- Coat the Roasted Cauliflower with BBQ Sauce: Remove the roasted cauliflower from the oven and let it rest for about 5 minutes to cool slightly. Transfer the florets into a large mixing bowl, then pour ½ cup of your favorite barbecue sauce over the top. Gently toss the cauliflower until each piece is fully coated in the sauce. Taste and adjust the amount of BBQ sauce if desired, depending on how saucy or smoky you like your tacos.
- Prepare the Tortillas: While the cauliflower is cooling slightly, warm your flour tortillas. You can do this in a dry skillet over medium heat for 30–60 seconds per side, or wrap them in foil and heat them in the oven for 5–7 minutes. Warm tortillas make the tacos easier to fold and bring out their natural flavor.
- Assemble the Tacos: Lay a warm tortilla on a plate and start by placing a generous layer of BBQ-coated cauliflower in the center. Next, add a portion of the tangy cabbage slaw on top of the cauliflower. Layer 2–3 slices of creamy avocado over the slaw.
- Add Optional Toppings: For extra flavor and visual appeal, sprinkle fresh cilantro leaves, pickled onions, or sliced jalapeños over the tacos. This step is optional but highly recommended for added freshness, color, and a mild kick of heat.
- Serve and Enjoy: Carefully fold each tortilla over the filling and serve immediately. These tacos are best enjoyed fresh while the cauliflower is warm and the slaw is crisp. Pair with a side of lime wedges or your favorite vegan dipping sauce for an extra burst of flavor.
- Chef’s Tip: For meal prep, the roasted cauliflower and slaw can be made ahead and stored separately in airtight containers in the fridge for up to 3 days. Warm the cauliflower slightly before assembling for a quick, satisfying lunch or dinner.
Notes
- Use your favorite barbecue sauce for customization; adjust sweetness or smokiness to taste.
- Ensure cauliflower florets are evenly sized for consistent roasting.
- Massage the cabbage thoroughly to soften it; this prevents a crunchy, raw taste.
- Warm tortillas before serving to enhance flavor and pliability.
- Leftovers can be stored separately to maintain freshness and texture.
