BBQ Cauliflower Tacos

Roasted cauliflower coated in smoky-sweet barbecue sauce, tucked into warm tortillas and finished with crunchy cabbage and creamy avocado, makes a weeknight taco that satisfies vegetarians and meat-eaters alike.

Why You’ll Love This Recipe

• Plant-forward yet hearty. Roasting concentrates cauliflower’s flavor and gives it a satisfying bite.

• Five basic pantry items. Cauliflower, barbecue sauce, tortillas, avocado and cabbage form the core; the rest is garnish.

• Adaptable cooking methods. Oven, air-fryer or grill all work.

• Ready in under an hour—hands-on time is minimal, making this ideal for busy evenings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cauliflower florets (about 6 cups, from 1 medium head)

• Extra-virgin olive oil

• Kosher salt and black pepper

• Barbecue sauce (store-bought or homemade)

• Corn or flour tortillas, warmed (8 small)

• Shredded purple cabbage

• Sliced avocado

• Optional garnishes: fresh cilantro, lime wedges, jalapeño slices, green tahini sauce

directions

1. Preheat. Set the oven to 425 °F (220 °C) and line a rimmed baking sheet with parchment paper.

2. Season. In a large bowl, toss the cauliflower florets with olive oil, salt and pepper, ensuring even coating. Spread them in a single layer on the prepared sheet.

3. Roast. Bake for 30 minutes, turning once halfway through. Remove from the oven, brush the florets with barbecue sauce, then return to the oven for an additional 10 minutes until edges are caramelized.

4. Warm tortillas. Briefly toast tortillas over a gas flame or in a dry skillet until pliable and lightly charred.

5. Assemble. Lay tortillas on a serving platter, spread a thin layer of extra barbecue sauce or green tahini, then top with roasted cauliflower, cabbage, avocado and desired garnishes. Serve immediately.

Servings and timing

Variations

• Air-fryer method. Cook the seasoned cauliflower at 400 °F for 15–18 minutes, shaking the basket once for even browning.

• Extra protein. Add a drained 15-ounce can of chickpeas to the baking sheet for a boost of plant protein.

• Sweet-heat twist. Mix pineapple salsa with half of the barbecue sauce before tossing on the cauliflower.

• Street-style tacos. Char the tortillas on a barbecue grill and top with quick-pickled red onions.

• Sauce swap. Replace barbecue sauce with a cilantro–lime green tahini for a creamy, zesty finish.

storage/reheating

• Refrigerate the roasted cauliflower in an airtight container (separate from tortillas and garnishes) for up to four days.

• Reheat on a baking sheet at 375 °F for 8–10 minutes, or use a microwave until warmed through.

• Freezing is not recommended, as cauliflower’s high water content can lead to a soggy texture upon thawing.

FAQs

How hot should the oven be for roasting cauliflower?

The oven should be preheated to 425 °F (220 °C) to develop golden, caramelized edges without burning.

Can I grill the cauliflower instead of roasting?

Yes. Place the florets in a grill basket over medium-high heat, turning occasionally until char marks appear, then brush with sauce.

Is this recipe gluten-free?

It can be. Use corn tortillas and ensure your barbecue sauce is certified gluten-free.

How do I keep tortillas from cracking?

Warm them just until pliable and store in a clean kitchen towel to retain steam until serving.

What type of barbecue sauce works best?

A balanced sweet-smoky sauce, such as Kansas City or Memphis style, complements cauliflower’s mild flavor.

Will frozen cauliflower work?

Fresh cauliflower yields the best texture; frozen florets may release excess moisture and roast less evenly.

How can I make the tacos spicier?

Add a pinch of chipotle powder to the sauce or garnish with sliced jalapeños for an extra kick.

Can I prep any components ahead of time?

Yes. Roast the cauliflower and prepare sauces up to three days in advance; assemble just before serving.

How do I prevent leftover tacos from getting soggy?

Store the roasted cauliflower separately from tortillas and assemble only what you plan to eat immediately.

What side dishes pair well with these tacos?

Consider serving with black-bean dip, elote-style corn salad, or a crisp jicama slaw.

Conclusion

These barbecue cauliflower tacos demonstrate that plant-based meals can deliver bold flavors and satisfying textures with minimal effort. Keep the ingredients on hand, and you

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