BBQ Cauliflower Tacos Recipe

Cauliflower: A versatile vegetable that absorbs the flavors of the BBQ sauce beautifully.

BBQ sauce: Adds a smoky, tangy flavor to the cauliflower.

Tortillas: The base for your tacos, choose small ones for easy handling.

Red cabbage: Provides a crunchy texture and vibrant color.

Cilantro: Adds a fresh, herbal note to the tacos.

Lime: A squeeze of lime juice brightens up the flavors.

To achieve perfectly roasted cauliflower, ensure that each floret is evenly coated with bbq sauce and spread out in a single layer on the baking sheet. This allows for even cooking and prevents steaming, which can make the cauliflower soggy. For an extra layer of flavor, consider adding a sprinkle of smoked paprika or a dash of cayenne pepper to the bbq sauce before tossing the cauliflower.

• 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.