Save It Smoky, tender BBQ cauliflower paired with sweet corn, crisp slaw, and creamy avocado, all tucked into warm tortillas for a vibrant plant-based taco night.
This recipe quickly became a staple in my household because of its smoky flavor and ease of preparation.
Ingredients
- BBQ Cauliflower: 1 medium head cauliflower cut into bite-sized florets, 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/4 tsp salt, 1/4 tsp black pepper, 1/2 cup BBQ sauce (vegan if desired)
- Sweet Corn: 1 cup fresh or frozen sweet corn kernels, 1 tsp olive oil, pinch of salt and pepper
- Slaw: 1 cup shredded red cabbage, 1 cup shredded green cabbage, 1 small carrot julienned, 2 tbsp lime juice, 1 tbsp olive oil, pinch of salt
- For Serving: 8 small corn or flour tortillas (gluten-free if needed), 1 ripe avocado sliced, 1/4 cup chopped fresh cilantro, lime wedges
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss Cauliflower:
- In a large bowl, toss cauliflower florets with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread evenly on the baking sheet.
- Roast Cauliflower:
- Roast cauliflower for 20 minutes, stirring halfway through. Remove from the oven, toss with BBQ sauce, then return to the oven for another 5 minutes until caramelized and tender.
- Cook Corn:
- Meanwhile, heat 1 tsp olive oil in a skillet over medium-high heat. Add corn, season with salt and pepper, and sauté for 3–4 minutes until lightly charred. Set aside.
- Make Slaw:
- In a mixing bowl, toss both cabbages, carrot, lime juice, olive oil, and salt to make the slaw.
- Warm Tortillas:
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble Tacos:
- Fill each tortilla with slaw, BBQ cauliflower, corn, avocado slices, and cilantro. Serve with lime wedges.
Save It These tacos always bring the family together on taco night, making for fresh and fun mealtimes.
Variations
Try adding sliced jalapeños or a drizzle of hot sauce for extra heat or swap BBQ sauce for chipotle sauce for a smoky twist.
Serving Suggestions
Serve with vegan sour cream or cheese for added creaminess and enjoy with a side of Mexican rice or beans.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the cauliflower and corn before assembling tacos.
Save It This dish is a quick, flavorful way to enjoy plant-based tacos any night of the week.
Common Questions About Recipes
- → How do I achieve tender smoky cauliflower?
Roast the cauliflower tossed in olive oil and smoked paprika at high heat, then coat with BBQ sauce and roast again until caramelized.
- → What is the best way to sauté sweet corn?
Heat olive oil in a skillet over medium-high heat, add corn with salt and pepper, and cook until lightly charred for added flavor.
- → How can I make the slaw crisp and fresh?
Toss shredded red and green cabbage with julienned carrot, lime juice, olive oil, and a pinch of salt for a bright, crunchy slaw.
- → What tortillas work best for this dish?
Corn or flour tortillas warmed until pliable work well; gluten-free corn tortillas are a good alternative for dietary needs.
- → Can this dish be made spicier?
Yes, add sliced jalapeños or drizzle chipotle or hot sauce on top to introduce more heat.