BBQ Cauliflower Tacos
	
		These BBQ cauliflower tacos feature smoky-sweet roasted cauliflower tossed in tangy barbecue sauce, tucked into warm tortillas and topped with crunchy slaw and zesty avocado crema—an easy, satisfying vegan twist on classic BBQ flavors.
	 
	
		
							- Author: sarra
 
							- Prep Time: 15 minutes
 
							- Cook Time: 25 minutes
 
							- Total Time: 40 minutes
 
							- Yield: 4 servings (2 tacos each) 1x
 
							- Category: Main Course
 
							- Method: Roasting
 
							- Cuisine: Mexican-Inspired
 
							- Diet: Vegan
 
					
	 
	
		
		
			
- 1 medium head cauliflower, cut into bite-size florets (~6 cups)
 
- 1 Tbsp olive oil
 
- 1/2 tsp smoked paprika
 
- 1/2 tsp garlic powder
 
- 1/4 tsp ground cumin
 
- 1/4 tsp kosher salt
 
- 1 cup (240 ml) vegan barbecue sauce, divided
 
- 8 small corn or flour tortillas, warmed
 
- 2 cups shredded red or green cabbage (or coleslaw mix)
 
- 1 Tbsp lime juice
 
- 1 Tbsp chopped cilantro
 
- 1 ripe avocado
 
- 2 Tbsp plain unsweetened vegan yogurt (or mayo)
 
- 1 tsp lime zest
 
- Freshly ground black pepper, to taste
 
		 
	 
	
		
		
			
- Preheat the oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
 
- In a large bowl, toss cauliflower florets with olive oil, smoked paprika, garlic powder, cumin, and salt until evenly coated. Spread on the prepared sheet in a single layer.
 
- Roast for 20 minutes, flipping halfway, until edges are browned and crisp-tender.
 
- Transfer hot cauliflower to a bowl, add 3/4 cup of the barbecue sauce, and toss to coat. Return to the sheet and roast 5 more minutes to caramelize.
 
- Meanwhile, in a small bowl combine cabbage, lime juice, cilantro, and a pinch of salt; set aside.
 
- For the avocado crema, blend or mash avocado with vegan yogurt, remaining 1/4 cup barbecue sauce, lime zest, and black pepper until smooth.
 
- Warm tortillas in a dry skillet or directly over a gas flame until pliable.
 
- Assemble tacos: divide BBQ cauliflower among tortillas, top with slaw, and drizzle with avocado crema. Serve immediately.
 
		 
	 
	
		Notes
		
			
- Add canned black beans for extra protein.
 
- Swap cauliflower for roasted chickpeas for variety.
 
- Use gluten-free tortillas and sauce if needed.
 
		 
	 
	
		Nutrition
		
							- Serving Size: 2 tacos
 
							- Calories: 320
 
							- Sugar: 8 g
 
							- Sodium: 650 mg
 
							- Fat: 12 g
 
							- Saturated Fat: 2 g
 
							- Unsaturated Fat: 10 g
 
							- Trans Fat: 0 g
 
							- Carbohydrates: 45 g
 
							- Fiber: 8 g
 
							- Protein: 9 g
 
							- Cholesterol: 0 mg
 
					
	 
	
		Keywords: BBQ cauliflower, vegan tacos, roasted cauliflower tacos, plant-based dinner