Boot Kickin’ BBQ Cauliflower Tacos
We eat tacos at least twice a week, and one of our favorites is spicy BBQ cauliflower tacos. When you boil the cauliflower, then smother it in the sauce and roast it, the texture becomes firm, yet chewy. It’s not hard, it’s not soft, it’s just perfect. Boiling the cauliflower softens it, which allows the cauliflower to soak up the BBQ sauce, so you get a kick of spicy in every single bite.
Ingredients
- 1 head cauliflower
- 2 cups 480 ml Have-It-Your-Way Chipotle BBQ Sauce (recipe follows) or store bought
- 6 flour or corn tortillas
Toppings, optional
- Vegan refried beans (most brands are vegan)
- Shredded red cabbage
- Diced tomatoes
- Salsa
- Avocado slices
- Vegan cheese
Instructions
- Preheat the oven to 375°F (191°C).
- Remove the leaves from the cauliflower and slice in half down the center of the stem. Slice each half into steaks about 1 inch (25 mm) thick. Repeat on the other half.
- Bring a large pot of water to a boil. Add the cauliflower steaks and any extra florets you may have. Boil for 10 minutes or until you can easily pierce the cauliflower with a fork. They should be tender, but not falling apart soft. Drain and place in a shallow baking dish.
- Coat the cauliflower in the BBQ sauce and roast for approximately 25 minutes, or until the cauliflower is slightly charred and the sauce is dark and caramelized.
- Heat the tortillas and fill with the refried beans, cauliflower, cabbage, tomatoes, salsa, avocado slices and vegan cheese.
Notes
Recipe from Great Vegan BBQ Without a Grill by Linda & Alex Meyer. Reprinted with permission by Page Street Publishing.