These Vegan BBQ Cauliflower Tacos are crispy, saucy, and the perfect comfort food. What’s better than baked BBQ cauliflower wings served in a warm tortilla? These tacos make for a fun and unique dinner!
Vegan BBQ cauliflower tacos
I have been on such a taco kick lately! I don’t know why it took me so long to realize my deep love for corn tortillas, but I am currently obsessed with them.
First off, I can buy a pack of 30 corn tortillas for under $2, which is literal insanity. I feel like it’s weird that nobody is talking about how cheap these tortillas are, so I’ve been talking about it (a lot). Need some cheap plant-based meals? Okay – corn tortillas, corn tortillas, corn tortillas, y’all.
If you couldn’t guess by now, yes, I have been putting everything I can think of in a corn tortilla. If it can go between two slices of bread, it can go in a tortilla. Even if a food isn’t typically served in sandwich form, I think it could still work in a tortilla. Recently, I made some dope chili tacos out of left over vegan chili (might add to the blog later!), but for now let’s focus on these BBQ cauliflower tacos.
Last month I made some BBQ cauliflower wings and obviously I had to eat them with a god damn corn tortilla. AND IT WAS AMAZING. Anyone that knows me in real life knows that I am a total baby when it comes to heat, so I prefer BBQ cauliflower wings over buffalo cauliflower wings any day. These tacos are a perfect marriage of my favorite things – BBQ sauce (the love of my life) and corn tortillas (my soul mate). This recipe is one of my favorites on the blog so far!!!
I live a really wild life, you guys. Let’s get on with the recipe!
Ingredients for BBQ Cauliflower Tacos
These tacos only require a handful of ingredients to make!
- Unsweetened non-dairy milk
- All purpose flour
- Garlic powder
- Onion powder
- Bread crumbs
- BBQ sauce (I like Dinosaur Bar-B-Que sauce!)
For serving (optional)
- Vegan sour cream
- Chopped pickles (yes, really – it’s so good)
How to make BBQ Cauliflower Tacos
These vegan tacos come together in just a couple of simple steps.
- Chop the cauliflower into bite-sized pieces.
- Prep the batter and breadcrumbs. In one bowl, whisk together the batter until thick. In a second bowl, add the breadcrumbs.
- Dip each cauliflower floret into the batter, letting excess batter drip off. Then roll the florets in the breadcrumbs, coating evenly. Place on a greased or lined baking sheet.
- Bake! This first round of baking cooks the cauliflower until slightly tender, but still firm.
- Remove from the oven and coat the cauliflower with BBQ sauce.
- Bake again! This second round of baking is to set the sauce and to get the cauliflower crispy.
- Heat up corn tortillas in a pan and assemble the tacos.
How many tacos does this recipe make?
If you are using 6 in corn tortillas, this recipe will make around 20 tacos. But it all depends on how much you stuff your tacos! I usually eat 4 tacos as a main meal, or 2 tacos with some sides!
What to serve with BBQ Cauliflower Tacos
If you want to prepare some side dishes for a more complete meal, I think these tacos would taste delicious with french fries, grilled corn or vegetables, and vegan coleslaw. I know these are tacos, but the BBQ cauliflower makes me want classic American sides instead of Mexican sides!
And oh my god, please don’t forget to include pickles with this dish. I promise it’s amazing.
How long does BBQ Cauliflower keep?
The cauliflower will keep for about 2 or 3 days in the fridge. To avoid soggy tortillas, I suggest storing the cauliflower separately from the tortillas and assembling the tacos the day you plan to eat them.
To reheat the cauliflower, I suggest popping it in the oven at 375 F for 5 minutes or until heated through. You can also microwave it, but it will lose some crispiness.
More BBQ recipes
If you make this recipe, leave it a rating and a comment! You can also tag me @Daughter_of_Seitan on Instagram so I can see your lovely food creations. XOXOPrint
These Vegan BBQ Cauliflower Tacos are crispy, saucy, and the perfect comfort food. What’s better than baked BBQ coated cauliflower served in a warm tortilla? These tacos make for a fun and unique dinner!
- 1 small head cauliflower (about 4 cups)
- 3/4 cup unsweetened almond milk
- 1/2 cup all purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon salt
- 2 cups bread crumbs
- 1.5 cups BBQ sauce
- Corn tortillas (or tortilla of choice)
For serving (optional)
- Vegan sour cream
- Chopped pickles
- Preheat the oven to 425 F.
- Chop the cauliflower into bite-sized florets. Chop small enough so that you can comfortably eat them in a taco!
- Prep the batter and breadcrumbs. In a mixing bowl, make a batter by whisking together the almond milk, flour, garlic powder, onion powder, and salt. It should be nice and thick. In a second bowl, add the breadcrumbs.
- Batter and bread the cauliflower florets. Coat a floret in the batter, letting any excess batter drip off. Then roll the floret in the breadcrumbs until evenly coated. Place on a greased or lined baking tray. Continue this step until all the florets are coated.
- Bake for 25 minutes, then remove from the oven.
- Add the BBQ sauce to a bowl, and evenly coat each piece of cauliflower.
- Return the florets to the baking tray and bake an additional 15 minutes.
- While the cauliflower is baking, warm up some corn tortillas in a skillet over medium-high heat, for about 20-30 seconds on each side.
- Serve immediately. I love eating these tacos with a little bit of cashew sour cream, and chopped pickles (yes, really), and cilantro.
Nutritional information is estimated using one 6″ corn tortilla per taco and using Dinosaur Bar-B-Que BBQ sauce. Nutrition will vary based on tortilla and sauce used.
- Serving Size: 2 tacos
- Calories: 222 kcal
- Sugar: 8.5 g
- Sodium: 398.40 mg
- Fat: 2.2 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 46.5 g
- Fiber: 4.2 g
- Protein: 5.7 g
- Cholesterol: 0 mg
Keywords: bbq cauliflower, tacos with cauliflower, cauliflower recipes, cauliflower wings