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!
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.
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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
- 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
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.
Step 2: Line a baking sheet with parchment paper and roast the cauliflower for 30 minutes stirring once halfway through.
Step 3: Massage the cabbage with a pinch of salt (using your hands) until it begins to wilt.
Step 4: Toss the thinly sliced cabbage with sugar and apple cider vinegar. It will turn a pretty pink color.
Step 5: Toss the roasted cauliflower with your favorite barbeque sauce until it is evenly coated.
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.
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.
Frequently Asked Questions
Absolutely! Make sure to use corn tortillas instead of flour tortillas and check that your barbecue sauce is also gluten-free.
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
BBQ Cauliflower Tacos
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!
Cathy says
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!!!
Emily Toshiko says
Thank you so much! I'm happy you enjoy them!