BBQ Cauliflower Tacos Recipe

Cauliflower: A versatile vegetable that becomes tender and slightly crispy when roasted, providing a great base for the tacos.

Bbq sauce: Adds a smoky and tangy flavor to the cauliflower, making it the star of the dish.

Tortillas: Soft and warm, these hold all the delicious fillings together.

Red cabbage: Shredded for a crunchy texture and vibrant color.

Carrots: Shredded to add a sweet crunch to the tacos.

Cilantro: Chopped fresh for a burst of herbal freshness.

Avocado: Sliced to add a creamy, rich element to the tacos.

For an extra layer of flavor, try grilling the cauliflower instead of baking it. This will give the cauliflower a smoky char that complements the bbq sauce beautifully. Simply toss the cauliflower florets in the bbq sauce, then grill them over medium heat for about 10-15 minutes, turning occasionally until they are tender and slightly crispy.

• cauliflower - Substitute with broccoli: Broccoli florets have a similar texture and can hold up well to roasting and BBQ sauce, making them a great alternative.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor that complements the vegetables well, offering a different but delicious taste profile.

• tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb and gluten-free alternative, adding a fresh and crunchy texture to the tacos.

• red cabbage - Substitute with green cabbage: Green cabbage has a similar crunch and can be used interchangeably with red cabbage, though it has a slightly milder flavor.

• shredded carrots - Substitute with shredded beets: Shredded beets offer a similar texture and a slightly sweet, earthy flavor that pairs well with the other ingredients.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro for those who do not enjoy its taste.

• avocado - Substitute with hummus: Hummus adds a creamy texture and rich flavor, making it a good alternative to avocado in these tacos.

• Allow the cauliflower to cool completely before storing. This prevents condensation, which can make the cauliflower soggy.

• Store the bbq cauliflower separately from the tortillas and other toppings. This ensures that everything stays fresh and maintains its texture.

• Place the cooled bbq cauliflower in an airtight container. It can be stored in the refrigerator for up to 3-4 days.

• For the tortillas, wrap them in aluminum foil or place them in a resealable plastic bag. Store them at room temperature if you plan to use them within a day or two, or refrigerate for longer storage.

• Keep the shredded cabbage, shredded carrots, and chopped cilantro in separate airtight containers or resealable plastic bags. These can be stored in the refrigerator for up to a week.

• To freeze the bbq cauliflower, spread the florets on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. This method prevents the cauliflower from sticking together.

• When ready to use, thaw the bbq cauliflower in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

• Avoid freezing the tortillas as they can become brittle and lose their texture. If necessary, freeze them with parchment paper between each tortilla to prevent sticking.

• The avocado should be sliced fresh when ready to serve. If you must store it, sprinkle with lemon juice or lime juice to prevent browning and store in an airtight container for up to a day.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover BBQ cauliflower on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Warm the tortillas separately in a dry skillet over medium heat for about 1 minute on each side.
  6. Reassemble your tacos with fresh shredded cabbage, carrots, cilantro, and avocado slices.

• Microwave Method:

  1. Place the BBQ cauliflower in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Warm the tortillas in the microwave for about 20-30 seconds.
  5. Reassemble your tacos with fresh shredded cabbage, carrots, cilantro, and avocado slices.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the BBQ cauliflower and a splash of water or vegetable broth to prevent sticking.
  3. Stir occasionally and heat for about 5-7 minutes, until warmed through.
  4. Warm the tortillas in a separate dry skillet over medium heat for about 1 minute on each side.
  5. Reassemble your tacos with fresh shredded cabbage, carrots, cilantro, and avocado slices.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the BBQ cauliflower in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. Warm the tortillas separately in a dry skillet over medium heat for about 1 minute on each side.
  5. Reassemble your tacos with fresh shredded cabbage, carrots, cilantro, and avocado slices.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the BBQ cauliflower on a toaster oven tray.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Warm the tortillas separately in a dry skillet over medium heat for about 1 minute on each side.
  6. Reassemble your tacos with fresh shredded cabbage, carrots, cilantro, and avocado slices.

• Oven: Used to bake the cauliflower florets until they are tender and slightly crispy.

• Mixing bowl: Used to toss the cauliflower florets with the BBQ sauce to ensure they are well coated.

• Baking sheet: Used to spread the coated cauliflower florets for baking.

• Dry skillet: Used to warm the tortillas over medium heat.

• Knife: Used to cut the cauliflower into florets and slice the avocado.

• Cutting board: Provides a surface for cutting the cauliflower and avocado.

• Measuring cup: Used to measure out the BBQ sauce, shredded cabbage, shredded carrots, and chopped cilantro.

• Tongs: Useful for tossing the cauliflower in the BBQ sauce and for assembling the tacos.

• Serving platter: Used to present the assembled tacos for serving.

Pre-cut vegetables: Buy pre-shredded cabbage and carrots to save chopping time.

Ready-made sauce: Use store-bought bbq sauce instead of making your own.

Batch cooking: Roast extra cauliflower and store for future meals.

Warm tortillas quickly: Heat tortillas in the microwave for 30 seconds instead of using a skillet.

Prep in advance: Chop cilantro and slice avocado ahead of time and store in the fridge.