BBQ Cauliflower Tacos Recipe

Cauliflower: The main vegetable in this recipe, cut into florets to roast and soak up the BBQ sauce.

Bbq sauce: Adds smoky, tangy flavor to the cauliflower, making it taste like a fun twist on classic BBQ.

Tortillas: Small tortillas are perfect for holding the roasted cauliflower and toppings.

Red cabbage: Shredded for a crunchy, colorful topping that balances the smoky flavor.

Cilantro: Fresh and chopped, it adds a bright, herbal note to the tacos.

Lime: Cut into wedges to squeeze over the tacos for a fresh, zesty finish.

One of the most important steps in this BBQ Cauliflower Tacos recipe is roasting the cauliflower florets after tossing them with the BBQ sauce. Here’s a simple way to make sure your cauliflower cooks evenly and gets that nice, slightly charred flavor everyone loves:

1. After you toss the cauliflower florets with the BBQ sauce, spread them out in a single layer on your baking sheet. Try not to crowd them too much because if they’re piled up, they’ll steam instead of roast.
2. Put the baking sheet in the oven preheated to 400°F (200°C). Roasting at this temperature helps the cauliflower get tender inside while the edges get crispy.
3. About halfway through roasting (around 12 minutes), give the cauliflower a little shake or use a spatula to turn the pieces. This helps them cook evenly and get browned on all sides.
4. Keep an eye on them during the last few minutes so they don’t burn. You want some charred spots, but not blackened.

Doing this makes the cauliflower taste smoky and juicy, which is what makes the tacos so good. If you skip spreading them out or don’t turn them, the cauliflower can end up soggy or unevenly cooked, and that’s no fun.

When I first tried this, I didn’t spread the cauliflower out enough, and it steamed instead of roasting. The texture was mushy, and the BBQ sauce didn’t caramelize like I wanted. Now, I always make sure to give the cauliflower plenty of space and turn it halfway through. It’s a small step that makes a big difference!

• cauliflower - Substitute with broccoli: Broccoli has a similar texture and can hold up well to roasting and grilling, making it a good alternative for the base of the tacos.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor that can complement the other ingredients in the tacos similarly to bbq sauce.

• tortillas - Substitute with lettuce wraps: Lettuce wraps offer a low-carb and gluten-free alternative to tortillas, while still providing a fresh and crunchy base for the tacos.

• red cabbage - Substitute with green cabbage: Green cabbage has a similar crunch and can be used interchangeably with red cabbage in most recipes.

• cilantro - Substitute with parsley: Parsley provides a fresh and slightly peppery flavor that can replace cilantro in recipes for those who do not enjoy the taste of cilantro.

• lime - Substitute with lemon: Lemon wedges can provide a similar acidic and citrusy flavor to lime, making them a suitable alternative for adding brightness to the tacos.

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

• Store the roasted cauliflower separately from the tortillas and toppings. Place the cauliflower in an airtight container and refrigerate for up to 4 days.

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

• For the shredded cabbage and chopped cilantro, store them in separate airtight containers in the refrigerator. They will stay fresh for about 3-4 days.

• To freeze, place the cooled roasted cauliflower in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, removing as much air as possible. Label with the date and freeze for up to 3 months.

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

• Warm the tortillas in a dry skillet or microwave before assembling the tacos.

• Assemble the tacos just before serving to ensure the tortillas remain fresh and the toppings are crisp.

• Preheat your oven to 350°F (175°C). Place the leftover BBQ cauliflower on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use a microwave. Place the BBQ cauliflower in a microwave-safe dish and cover it with a microwave-safe lid or a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through to ensure even heating.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a small amount of olive oil or vegetable oil to the skillet, then add the BBQ cauliflower. Stir occasionally and cook for about 5-7 minutes, or until heated through.

• To reheat the tortillas, wrap them in a damp paper towel and microwave for about 20-30 seconds. Alternatively, you can warm them in a dry skillet over medium heat for about 30 seconds on each side.

• For a fresh twist, consider reheating the BBQ cauliflower in an air fryer. Preheat the air fryer to 350°F (175°C) and cook the cauliflower for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to roast the cauliflower florets until they are tender and slightly charred.

• Mixing bowl: Used to toss the cauliflower florets with the BBQ sauce.

• Baking sheet: Used to spread the cauliflower florets for roasting in the oven.

• Dry skillet: Used to warm the tortillas before assembling the tacos.

• Microwave: An alternative to the dry skillet for warming the tortillas.

• Knife: Used to cut the cauliflower into florets and to chop the cilantro.

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

• Measuring cups: Used to measure the BBQ sauce and other ingredients accurately.

• Tongs: Useful for tossing the cauliflower in the BBQ sauce and for handling the hot roasted cauliflower.

• Serving platter: Used to assemble and present the tacos before serving.

• Lime squeezer: Optional tool to easily squeeze lime wedges over the tacos.

Pre-cut cauliflower: Buy pre-cut cauliflower florets to save time on chopping.

Use pre-shredded cabbage: Opt for pre-shredded red cabbage from the store to skip the slicing.

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

Batch roasting: Roast a double batch of cauliflower and save half for another meal.

Pre-make toppings: Chop cilantro and cut lime wedges ahead of time and store them in the fridge.