Toshi's Table

  • About
  • Recipes
    • Breakfast
    • Appetizers
    • Soup & Salad
    • Main Dish
    • Sides & Snacks
    • Dessert
    • Drinks
    • Quick & Easy
  • Contact
menu icon
go to homepage
  • All Recipes
  • Spring Recipes
  • Subscribe
  • About
  • Contact
subscribe
search icon
Homepage link
  • All Recipes
  • Spring Recipes
  • Subscribe
  • About
  • Contact
×
Toshi's Table » Recipes » Main Dishes

Easy Roasted BBQ Cauliflower Tacos (Vegan)

Modified: Feb 12, 2024 · Published: Apr 27, 2021 by Emily Toshiko · This post may contain affiliate links · 2 Comments

Share This Recipe!

82 shares
Jump to Recipe Print Recipe

These easy to make, yet irresistible vegan bbq cauliflower tacos have the perfect balance of sweet, tangy and creamy flavors. The colorful, simple ingredients create the ultimate plant-based option for taco night! 

Overhead of 4 cauliflower tacos on a wooden cutting board with a small bowl of bbq sauce to the side.

The cauliflower gets baked in the oven to perfection before getting tossed in tangy barbecue sauce. The bbq cauliflower bites balance out the acidity of the cabbage slaw and the creamy avocado to create a simple vegetarian dish. 

These vegan tacos are popular during Spring or for Cinco de Mayo! Serve these tasty cauliflower tacos alongside a protein packed vegan bean salad or butternut squash fries. Don’t forget about the drinks! I recommend a refreshing basil watermelon margarita.  

Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • Substitutions and Variations
  • How to Make Vegan Cauliflower Tacos
  • Tips and Tricks
  • Storing and Reheating
  • Frequently Asked Questions
  • Pairing Recommendations for Tacos
  • Did you try this recipe?
  • BBQ Cauliflower Tacos

Why You'll Love This Recipe

  • Turn the oven roasted bbq cauliflower bites into a taco salad or a taco bowl! The hearty cauliflower acts as a tasty meat alternative. 
  • This cauliflower taco recipe is dairy-free, nut-free and has a gluten-free option (use corn tortillas). 
  • You only need 40 minutes from start to finish!

Ingredient Notes

Overhead of a bowl of apple cider vinegar, sliced red cabbage, flour tortillas, pinch bowls of spices and oil, an avocado, a head of cauliflower and a bowl of barbecue sauce.
  • Cauliflower - choose a large head of regular cauliflower or purple cauliflower. 
  • Spices - keep it simple with garlic powder and salt. 
  • BBQ sauce - pick your favorite bbq sauce to toss the cauliflower in. I like to use Sweet Baby Ray’s for a classic taste!
  • Red cabbage - I recommend using red cabbage due to its vibrant purple color. Feel free to use other cabbage varieties such as green, savoy or napa cabbage or use cabbage carrot slaw. 
  • Sugar - this will add a touch of sweetness to the cabbage slaw.
  • Apple cider vinegar - adds a necessary bite of acidity to the lightly pickled cabbage slaw.
  • Avocado - you will need 1 ripe avocado for the creamy element to this dish. 
  • Optional toppings - add fresh herbs such as cilantro or try some pickled red onions.

Substitutions and Variations

  • Spicy- add ¼ teaspoon of cayenne pepper to the cauliflower seasonings, and a few jalapeno slices to each taco.   
  • Gluten free - use corn tortillas and make sure the bbq sauce is gluten free!
  • With chickpeas - toss a can of garbanzo beans or black beans in with the bbq cauliflower. This will add protein!
  • Hard shell tacos - swap in hard shells in place of tortillas. 
  • Buffalo - use these buffalo cauliflower bites in place of the bbq cauliflower. 
  • Asian - try Japanese BBQ sauce or teriyaki sauce in place of the bbq sauce.

How to Make Vegan Cauliflower Tacos

A large mixing bowl of cauliflower florets being tossed in oil and spices with a blue spatula.

Step 1: Preheat the oven to 400 degrees Fahrenheit. Toss the cauliflower, olive oil ¼ teaspoon of salt and garlic powder together in a large mixing bowl. 

Overhead of a baking sheet lined with parchment paper and roasted cauliflower.

Step 2: Line a baking sheet with parchment paper and roast the cauliflower for 30 minutes stirring once halfway through. 

A hand massaging a bunch of shredded red cabbage over a bowl.

Step 3: Massage the cabbage with a pinch of salt (using your hands) until it begins to wilt. 

A glass bowl with shredded red cabbage and a spoon.

Step 4: Toss the thinly sliced cabbage with sugar and apple cider vinegar. It will turn a pretty pink color.  

A large mixing bowl with cauliflower tossed in bbq sauce with a blue spatula.

Step  5: Toss the roasted cauliflower with your favorite barbeque sauce until it is evenly coated.

A small white plate on a white background with a soft shell taco filled with bbq cauliflower, slaw and avocado.

Step 6: Top the tortillas with BBQ cauliflower, cabbage slaw and freshly sliced avocado. Garnish with cilantro and quick pickled red onions if desired. Enjoy! 

Hint: Massaging the cabbage helps tenderize it! This technique will mellow out the crunch and make the cabbage slaw easier to eat in the taco. Use food safe gloves if desired and wash your hands well beforehand. 

Overhead of bbq cauliflower tacos stuffed with avocado and cabbage with a small bowl of barbecue sauce.

Tips and Tricks

This vegetarian dish makes about 9 tacos, which feeds 2-3 people. I recommend doubling the recipe to feed a group of 4-6 people. Feel free to add in a grain such as quinoa to help stretch the meal to serve more. Lastly, go wild with your toppings! Pickled red onions, jalapeño slices, and cilantro are all delicious. 

Storing and Reheating

Store any leftovers separately in airtight containers. Keep the lightly pickled red cabbage in a separate container from the cauliflower. BBQ cauliflower tacos are best when eaten within 4 days. 

To reheat, simply microwave the cauliflower, heat it in the air fryer for a few minutes or reheat it in the oven. I do not recommend freezing leftovers. 

Overhead view of 4 cauliflower tacos with red cabbage and avocados in soft tortillas on a white background.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Make sure to use corn tortillas instead of flour tortillas and check that your barbecue sauce is also gluten-free.

How can I tell if my avocado is ripe?

The avocado should be firm with a little bit of give when you give it a gentle squeeze. If the avocado is hard then it is not ready. If the avocado is soft and squishy, then it is overripe. 

Pairing Recommendations for Tacos

  • A glass bowl with pickled red onions in a brine with a bayleaf, crushed red pepper and black pepper.
    Easy Quick Pickled Red Onions
  • BBQ jackfruit nachos on a baking sheet
    BBQ Jackfruit Nachos
  • Gin margarita in a glass with a lime wheel.
    The Perfect Gin Margarita (Margatini)
  • Two pineapple coconut margaritas in glasses on wooden coasters garnished with toasted coconut and a pineapple wedge.
    Pineapple Coconut Margarita

Did you try this recipe?

Don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review below.

To catch the latest, subscribe to my weekly newsletter or follow along on Facebook, Instagram and Pinterest!

Overhead view of cauliflower tacos with red cabbage and avocados in soft tortillas on a white background with a bowl of bbq sauce.

BBQ Cauliflower Tacos

Emily Toshiko
These easy to make, yet irresistible vegan bbq cauliflower tacos have the perfect balance of sweet, tangy and creamy flavors. The colorful, simple ingredients create the ultimate plant-based option for taco night! 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Entree
Cuisine American
Servings 3 servings
Calories 352 kcal

Ingredients
  

  • 1 head cauliflower cut into bite-sized florets
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • 3 cups red cabbage thinly sliced
  • ¼ teaspoon salt
  • 1 ½ teaspoon sugar
  • ¼ cup apple cider vinegar
  • ½ cup barbeque sauce
  • 1 avocado sliced
  • 1 package 6-inch flour tortillas

Optional Toppings:

  • Cilantro
  • Pickled onions
  • Jalapeños

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit.
  • Toss the cauliflower florets with olive oil, garlic powder and ¼ teaspoon of salt.
  • Line a baking sheet with parchment paper. Spread the cauliflower on the baking sheet and roast in the oven for 30 minutes, stirring once halfway through. While the cauliflower is roasting, prepare the cabbage slaw.
  • Add the cabbage to a mixing bowl. Add a small pinch of salt and using your hands, massage the cabbage for 1 minute until it starts to wilt and become tender. Drain any excess water.
  • Add the sugar and apple cider vinegar to the cabbage and toss to combine. Set aside.
  • Remove the cauliflower from the oven. Let it cool for 5 minutes, then add it to a large mixing bowl with the barbecue sauce. Toss until the cauliflower is covered in sauce.
  • Assemble the tacos. Spread a layer of BBQ cauliflower, lightly pickled cabbage slaw, and avocado slices onto the tortillas. Add any toppings of your choosing and enjoy!

Notes

  • Use your favorite barbecue sauce! I like Sweet Baby Ray's.
  • Adjust the amount of bbq sauce to taste. Sometimes I use more or less depending on the size of the cauliflower.
  • This recipe makes about 9 tacos, which will feed 3 people. Make sure to double the recipe to feed a family of  4-6!
Serving: 2tacosCalories: 352kcalCarbohydrates: 49gProtein: 8gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1040mgPotassium: 1264mgFiber: 11gSugar: 26gVitamin A: 1198IUVitamin C: 150mgCalcium: 123mgIron: 3mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe?Leave a comment below and tag @toshistable on social!

More Main Dishes

  • Five spoons with scoops of various colored lentils on them.
    How to Cook Lentils
  • Creamy cauliflower pasta sauce tossed with pasta in a white bowl.
    Cauliflower Pasta Sauce with Sun-Dried Tomatoes
  • Close up of chickpea lentil burgers on a bun.
    Chickpea Lentil Veggie Burgers
  • A beet black bean burger on a bun with lettuce and tomatoes.
    Beet and Black Bean Burgers

Share This Recipe!

82 shares

Comments

  1. Cathy says

    May 08, 2021 at 6:57 pm

    5 stars
    These tacos were delicious! The flavors come together to create the best-tasting taco ever! I used whole wheat flour tortillas. This is definitely a keeper...healthy and delicious! That's what I like!!!

    Reply
    • Emily Toshiko says

      May 10, 2021 at 8:41 pm

      Thank you so much! I'm happy you enjoy them!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Emily Toshiko Brackett from Toshi's Table standing in the kitchen holding a glass of red wine.

Hi, I'm Emily!

Welcome to my table! I enjoy creating colorful, tasty recipes that inspire you to eat more veggies. While I don't claim to be vegan or vegetarian, I find that I feel my best when eating a plant forward diet. Give one of these recipes a try, I dare you!

About Emily

Popular

  • Overhead view of a colorful cabbage and carrot salad in a white bowl with a wooden utensils.
    Easy Cabbage and Carrot Salad (without Mayo)

  • A whole head of roasted garlic with some cloves squeezed out off the to side.
    Quick Air Fryer Roasted Garlic

  • Roasted crispy cannellini beans in a blue bowl with a spoon.
    Roasted Crispy Cannellini Beans

  • Blueberry lemon drop martinis in martini glasses
    Blueberry Lemon Drop Martini

Recipes Straight to Your Inbox!

Spring

  • Overhead view of cauliflower tacos with red cabbage and avocados in soft tortillas on a white background with a bowl of bbq sauce.
    Easy Roasted BBQ Cauliflower Tacos (Vegan)

  • A close up of a white bowl with green gazpacho garnished with died cucumbers, mint and a drizzle of olive oil.
    Cold Cucumber Green Gazpacho (Chilled Soup)

  • Balsamic grilled eggplant sandwiches with roasted red peppers, basil and mozzarella on a wooden cutting board.
    Easy Balsamic Grilled Eggplant Sandwiches

  • Vegan three bean salad topped with parsley in a black bowl with a spoon on a yellow background.
    Quick Vegan Bean Salad

Footer

↑ back to top

Connect

About

  • About
  • Newsletter
  • Contact
  • Portfolio

Legal

  • Accessibility
  • Terms of Service
  • Privacy Policy
  • Privacy Settings
  • Disclaimer

Copyright © 2025 Toshi's Table

82 shares