Description
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!
Ingredients
Units
Scale
- 1 head cauliflower (cut into bite-sized florets)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/4 tsp salt
- 3 cups red cabbage (thinly sliced)
- 1/4 tsp salt
- 1 1/2 tsp sugar
- 1/4 cup apple cider vinegar
- 1/2 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.
- Toss the cauliflower florets with olive oil, garlic powder and 1/4 tsp 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!