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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.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
  2. 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.
  3. Roast for 20 minutes, flipping halfway, until edges are browned and crisp-tender.
  4. 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.
  5. Meanwhile, in a small bowl combine cabbage, lime juice, cilantro, and a pinch of salt; set aside.
  6. For the avocado crema, blend or mash avocado with vegan yogurt, remaining 1/4 cup barbecue sauce, lime zest, and black pepper until smooth.
  7. Warm tortillas in a dry skillet or directly over a gas flame until pliable.
  8. 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

Keywords: BBQ cauliflower, vegan tacos, roasted cauliflower tacos, plant-based dinner