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- 1 medium head of cauliflower, cut into bite-sized florets - 1 cup BBQ sauce (your favorite brand) - 8 small corn or flour tortillas - 1 cup shredded green cabbage - 1 carrot, grated - ½ cup fresh cilantro, chopped - 1 avocado, sliced - ¼ cup crumbled feta cheese - ¼ cup lime juice The main star of this dish is the cauliflower. It soaks up the BBQ sauce well. I love using fresh cauliflower because it adds a nice texture. Roasting it brings out a wonderful depth of flavor. The BBQ sauce gives it a sweet and smoky taste. Tortillas serve as the tasty base for our tacos. You can choose corn or flour, depending on your taste. They should be warm and flexible for easy folding. The slaw is a crunch that balances the soft cauliflower. Cabbage adds a crisp bite, while carrots bring a hint of sweetness. Fresh cilantro brightens the flavor and adds freshness. Toss it all with lime juice for a zesty kick. For optional toppings, avocado adds creaminess. Feta cheese gives a nice salty bite. A squeeze of lime juice adds a burst of flavor. Each bite is delicious and full of different tastes and textures. Enjoy crafting these tacos! - Preheat the oven to 425°F (220°C). - Prepare the baking sheet by lining it with parchment paper. First, take your cauliflower and cut it into bite-sized florets. In a bowl, mix the florets with olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure every piece gets coated. This step brings out the flavors and makes the cauliflower taste great. Spread the seasoned cauliflower on the lined baking sheet. Bake it for 20 to 25 minutes. Halfway through, drizzle BBQ sauce over the cauliflower. This adds a nice, sticky glaze that enhances the taste. While the cauliflower is baking, let's make the slaw. In a separate bowl, combine shredded cabbage, grated carrot, chopped cilantro, and lime juice. Toss it well to coat all the veggies. Don’t forget to add a pinch of salt to taste. Next, warm your tortillas. Heat them in a dry skillet over medium heat for about 30 seconds on each side. This makes them soft and easy to fold. Once the cauliflower is ready, take a warm tortilla and fill it with a scoop of roasted BBQ cauliflower. Top the cauliflower with your slaw, avocado slices, and feta cheese if you like. Enjoy your tasty tacos right away! - Choose the best BBQ sauce: The BBQ sauce is key. Select one that you love. A sweet sauce adds nice depth. A spicy sauce can kick things up a notch. Feel free to mix different sauces for unique flavors. - Roasting tips for optimal texture: To get the best crunch, roast the cauliflower at 425°F (220°C). Cut the florets evenly. This helps them cook at the same rate. Halfway through roasting, drizzle on the BBQ sauce. This gives it a sticky, caramelized finish. - Add different veggies to the slaw: The slaw is not just cabbage and carrots. You can add bell peppers for color. Radishes add a nice crunch too. Try using purple cabbage for a pop of color. - Alternative dressings for slaw: If you want a twist, swap lime juice for rice vinegar. A splash of soy sauce can add depth. You can also mix in some honey for sweetness. Each change brings new life to the dish. - Layering for best flavor: Start with the tortilla. Add the BBQ cauliflower first. Then, pile on the slaw. This way, the slaw stays crunchy, and the flavors blend well. - Make-ahead tips for easier serving: You can prepare the slaw a day in advance. Just keep it covered in the fridge. Make the BBQ cauliflower ahead too. Reheat it in the oven for a few minutes to keep it crisp. {{image_2}} For a vegan version, skip the feta cheese. You can also use cashew cream or avocado as a rich topping. If you want to keep it gluten-free, choose corn tortillas. They are tasty and hold the filling well. Many brands offer gluten-free flour tortillas, too. Want a kick? Use a spicy BBQ sauce. It adds heat and flavor. For an Asian twist, mix sesame oil and soy sauce into your slaw. Add some sliced radishes or green onions for crunch. This gives your tacos a fresh, new taste. To boost protein, add black beans or lentils. They mix well with the cauliflower. Just warm them up before adding. If you want a meat-like texture, try tofu. Marinate it in BBQ sauce, then cook it until crispy. Both options make the tacos filling and delicious. To store leftover tacos, keep the components separate. This way, the tortillas stay soft. Use airtight containers for best results. Make sure the tacos cool down before sealing. This helps avoid sogginess. You can stack the tortillas between parchment paper to save space. For the BBQ cauliflower, let it cool first. Place it in a sealed container. This keeps it fresh for up to three days in the fridge. For slaw, use a different container. Slaw tastes best when fresh, but it can last two days. Keep it airtight to maintain crunch. To reheat the cauliflower, use an oven. Preheat it to 350°F (175°C). Spread the cauliflower on a baking sheet and heat for about 10 minutes. This helps to restore its crispness. For tortillas, warm them in a dry skillet. Heat each side for 20 seconds. This makes them pliable and tasty again. Yes, you can use frozen cauliflower. It’s easy and quick. When using frozen, thaw it first. This helps the cauliflower cook evenly. Once thawed, pat it dry. This step removes excess moisture. If not, the BBQ sauce won't stick well. For best flavor, fresh cauliflower is ideal. It has a crunchier texture and absorbs flavors better. To add heat, use spicy BBQ sauce. You can also add cayenne pepper or chili powder. Start with a small amount, then taste as you go. If you want more spice, mix in diced jalapeños. Another option is to drizzle hot sauce over the tacos before serving. This gives a nice kick without overpowering the dish. Yes, you can make the slaw ahead of time. Store it in an airtight container in the fridge. It stays fresh for up to two days. However, add lime juice right before serving to keep it crisp. If you mix in the lime juice too early, the slaw may get soggy. Enjoy that crunch! This blog post covers a delicious BBQ cauliflower taco recipe. You learned about the main ingredients like cauliflower, BBQ sauce, and tortillas. We explored slaw ingredients, optional toppings, and easy assembly steps. I shared tips for perfecting each component and offered variations for different diets and flavor profiles. Don't forget to store leftovers correctly for fresh taste later. Enjoy making these tasty tacos, and have fun customizing them to fit your cravings!

BBQ Cauliflower Tacos With Slaw

Get ready to savor the deliciousness of BBQ cauliflower tacos! This recipe brings together crispy roasted cauliflower coated in zesty BBQ sauce, paired with a fresh slaw of cabbage and carrots, all wrapped in warm tortillas. Perfect for a quick weeknight meal or impressing guests, these tacos are a tasty twist on traditional flavors. Click through to explore the full recipe and enjoy a delightful, plant-based feast!
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Ingredients
  

1 medium head of cauliflower, cut into bite-sized florets

1 cup BBQ sauce (your favorite brand)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

8 small corn or flour tortillas

1 cup shredded green cabbage

1 carrot, grated

½ cup fresh cilantro, chopped

¼ cup lime juice

1 avocado, sliced

¼ cup crumbled feta cheese (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

    Prepare the Cauliflower: In a large bowl, combine the cauliflower florets, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss well to coat the cauliflower evenly.

      Bake the Cauliflower: Spread the seasoned cauliflower on the lined baking sheet and roast in the preheated oven for 20-25 minutes, or until golden brown and tender. Halfway through baking, remove the cauliflower and drizzle with the BBQ sauce, then return to the oven to finish cooking.

        Make the Slaw: While the cauliflower is baking, prepare the slaw. In a separate bowl, combine the shredded cabbage, grated carrot, chopped cilantro, and lime juice. Toss to coat everything well, and season with salt to taste.

          Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, until warm and pliable.

            Assemble the Tacos: Once the cauliflower is done baking, take a tortilla and fill it with a generous scoop of roasted BBQ cauliflower. Top it with the slaw, avocado slices, and crumbled feta cheese (if using).

              Serve: Serve the tacos immediately, garnished with additional cilantro and lime wedges on the side for extra freshness.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4