Every #tacotuesday comes around and I’m like ahhh I forgot to prepare!! Where my tortillas? Did my seasonings run and hide somewhere? Avocado? Well, actually, I always have avocados.
After I graduated college, Jaryd and I went on a six week long cross country road trip that was one of the most favorite times in my life. When we went to Texas, I was BLOWN AWAY with the BBQ. Like whattt! I didn’t know BBQ like that existed!!
BBQ cauliflower tacos will be your new fave because they’re super easy and you can soak in the amazing smell of BBQ that fills up your kitchen. I love that these tacos are veggie based and elevates what can be a super indulgent meal and healthifies it, you know? Nope, healthify isn’t a word, I just made it up.
These are dairy free too, though you are more than welcome to add your own! I love the flavors of the fried peppers and caramelized onion and I really wanted them to shine too. You can use your favorite BBQ sauce, be it sugar-free, extra spicy, smokehouse, etc. Whatever your tastebuds are telling ya, go for it!
Why You’ll Love These Tacos
- They’re super simple to make!
- Easy weeknight dinner
- Loaded with flavor
- Meatless and vegetarian
- Fun to customize!
Ingredients for these Cauliflower Tacos
Cauliflower. This is going to load these tacos with veg and serve as a delicious canvas to soak in all that bbq flavor!
Barbecue Sauce. Use your favorite! This is a fun way to customize to your own tastebuds!
Bell Pepper. I love using a red bell pepper but you can use another color or a nice little bell pepper medley!
Sweet Onion. Mm slice me up some onions please!
Oil. Whatever kind you have on hand! Avocado oil, olive oil, coconut oil all work!
Tortillas. Another way to make these your own! I tend to use Mission brand low carb wraps because those are what works for our family but try some almond flour wraps, corn, or whatever your favorite torillas!
Avocado. I feel like avocado in some form is always needed in a taco night.
Grape Tomatoes. I tend to always have grape tomatoes in my house so it’s super simple to cut some up and throw them in a taco, plus they add a fun little juicy burst to your bites. But, you can use a different kind of tomato or just scoop on some salsa!
Cilantro. Alwayyyys. It’s just my fave. But, no worries if cilantro is a no-go for you. Just leave it out!
How to Make these BBQ Cauliflower Tacos
First things first, toss your cauliflower florets in the barbecue sauce until they’re well coated.
Spread the florets out on a lined baking sheet and place them in the oven for 30 minutes. During this time, you can prep your pepper and onion.
Place the peppers and onion in a pan over medium-high heat with 2 tablespoons olive oil. Sauté for 10-15 minutes, tossing occasionally. Remove from the heat once the onions are caramelized and the peppers have some brown marks.
Optional but fun: use a grill pan, or actual grill if it’s handy, and warm your tortillas. I really like these low carb wraps and use them for basically everything!
Mash your avocado in a bowl and set aside. In each tortilla, add a dollop of smashed avocado, a scoop of peppers and onions, and the roasted bbq cauliflower.
Top with some sliced grape tomatoes and cilantro leaves. If you want additional barbecue sauce (I always do) add an extra drizzle!
- 1 cauliflower, cut in florets
- 1 cup barbecue sauce
- 1 red bell pepper, cut in strips
- 1 sweet onion, cut in 2 inch pieces
- 2 tablespoons extra virgin olive oil
- 4 low carb wraps
- 1 avocado, smashed with a fork
- 1/4 cup grape tomatoes, cut in half
- 1 tablespoon cilantro leaves
- Preheat oven to 400F.
- Toss your cauliflower florets in the barbecue sauce until they’re well coated.
- Spread them out on a lined baking sheet and place them in the oven for 30 minutes.
- Place the peppers and onion in a pan over medium-high heat with 2 tablespoons extra virgin olive oil.
- Sauté for about 15 minutes, tossing occasionally.
- Remove from the heat once the onions are caramelized and the peppers have some brown marks.
- Also (this is totally optional) you can use a grill pan, or actual grill if it’s hand, and warm your tortillas.
- Mash your avocado in a bowl and set aside.
- In each tortilla, add a dollop of smashed avocado, a scoop of peppers and onions, and the barbecue cauliflower.
- Top with some sliced grape tomatoes and cilantro leaves. Drizzle with additional barbecue sauce if you want!
Food photography by Erin at The Almond Eater.
- Serving Size: 2
- Calories: 591
- Sugar: 42.2g
- Sodium: 1450mg
- Fat: 34.4g
- Saturated Fat: 6.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 71.5g
- Fiber: 13.1g
- Protein: 6g
- Cholesterol: 0mg