This post may contain affiliate links. Please read our disclosure policy.
BBQ Cauliflower Tacos with Green Tahini Sauce are a hearty and healthy fiesta of flavors. Loved by both vegetarians and meat eaters, these vegan cauliflower tacos will become a weeknight favorite.
Why You’ll Love these Cauliflower Tacos
Tacos and tahini basically compose my love language, so consider this recipe a symbol of my food affection.
These tacos take the finger-licking beauty of a BBQ wing experience and wrap it in a tortilla. Balanced by a creamy sauce and crunchy fixings, they check every box for a top-tier taco.
Because of the inherent meatiness of roasted cauliflower, these are kind of tacos you could impress even the most devout meat eaters with. They’re hearty without feeling heavy, and a complete flavor fiesta.
The green sauce gets an herbaceous lift from cilantro and bright finish from lemon. A hit of garlic and cumin make for a more dynamic dressing with endless drizzling potential.
If you end up with leftovers, drizzle it over grain bowls, salads, or roasted veggies.
The Ingredients
- Cauliflower: You need 1 medium head of cauliflower, which should amount to roughly 6 cups of florets.
- BBQ Sauce: Use any BBQ sauce you like! Whether it’s bottled or homemade, BBQ sauce elevates the roasted cauliflower with sweet, smoky flavor.
- Tahini: My go-to tahini is Soom brand because it’s unctuous and supremely smooth with rich flavor and nuanced bitterness. If you’d like try out any Soom products, you can get 10% off your order by using the code ‘dishingouthealth’ at checkout!
- Cilantro: Use both the leaves and tender stems of cilantro in the sauce. If you’re not a cilantro lover, parsley will also work here.
- Lemon: Fresh lemon juice adds a bright hit of acid to the sauce. Alternatively, use the juice of 1 lime.
- Cumin: I love the earthy spice that ground cumin adds to the sauce. Coriander is also delicious here!
- Garlic: If you prefer an extra-garlicky sauce, feel free to use more than 2 gloves. Just know the garlic flavor will get more intense as the sauce sits.
- Tortillas: Any variety of tortilla– corn, flour, cassava, etc.– will work here. Just make sure it’s nicely toasted.
- Garnishes: In terms of the toppers, thinly shredded purple cabbage adds colorful crunch, which is countered by cool and creamy avocado slices. Finish with fresh cilantro to brighten each bite, along with a squeeze of lemon or lime juice.
The Directions
Step 1: Roast the Cauliflower
Preheat oven to 425ºF. Arrange cauliflower on a baking sheet and toss with 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. black pepper. Roast for 30 minutes, tossing once halfway through.
Remove from oven and brush cauliflower with BBQ sauce. Place back in the oven for 10 more minutes.
Step 2: Prepare Green Tahini Sauce
Combine cilantro, tahini, lemon juice, garlic, cumin, 2 Tbsp. olive oil, and remaining 1/2 tsp. salt and 1/4 tsp. black pepper in a small food processor or blender; blend until texture is similar to pesto. Add 3 Tbsp. water and continue blending until smooth and creamy.
Step 3: Assemble Vegan Cauliflower Tacos
Toast or warm tortillas over a gas flame or in a cast iron skillet. Spread a layer of tahini sauce on tortilla and arrange roasted cauliflower overtop. Garnish with shredded cabbage, sliced avocado, and fresh cilantro. Add a final drizzle of tahini sauce.
Make-Ahead and Storage Tips:
- Make-Ahead: Prepare the green tahini sauce up to 3 days ahead. Refrigerate in a covered jar or container until ready to use.
- Store: Refrigerate cauliflower separate from sauce and garnishes for up to 4 days.
- Reheat: Warm cauliflower in the oven or microwave until warm. Toast tortillas fresh each time.
More Vegan Taco Recipes to Try:
Zesty Quinoa Tacos with Cilantro Sauce
Chili Chickpea Tacos with Mango Salsa
Vegan Chorizo Tacos
If you try these vegan cauliflower tacos, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
BBQ Cauliflower Tacos with Green Tahini Sauce
Equipment
- Large rimmed baking sheet
- Food processor or blender
Ingredients
- 6 cups cauliflower florets (from 1 medium head cauliflower)
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/3 cup store-bought or homemade BBQ sauce
- 8 tortillas, warmed
- Suggested garnishes: shredded purple cabbage, sliced avocado, extra cilantro
Green Tahini Sauce
- 1 cup fresh cilantro leaves and tender stems
- 1/3 cup tahini
- 2 Tbsp. fresh lemon juice (from 1 lemon)
- 2 Tbsp. extra-virgin olive oil
- 2 garlic cloves
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
Instructions
- Preheat oven to 425ºF. Arrange cauliflower on a baking sheet and toss with 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Roast for 30 minutes, tossing once halfway through.Remove from oven and brush cauliflower with BBQ sauce. Place back in the oven for 10 more minutes.
- While cauliflower bakes, prepare Green Tahini Sauce:Combine cilantro, tahini, lemon juice, olive oil, garlic, cumin, salt, and black pepper in a small food processor or blender; blend until texture is similar to pesto. Add 3 Tbsp. water and continue blending until smooth and creamy. (If sauce is still too thick, add more water as needed in 1 Tbsp. increments.)
- Toast or warm tortillas over a gas flame or in a cast iron skillet. Spread a layer of green tahini sauce on tortilla and arrange roasted cauliflower overtop. Garnish with shredded cabbage, sliced avocado, and fresh cilantro. Add a final drizzle of tahini sauce.
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I made this last night – so, so good. The flavors just burst! I did make a couple changes – when the cauliflower had 5 min left in the first roast (pre-BBQ sauce) – I added 1/4 cup-ish of diced shallots. Then when I took it out of the oven to add the sauce I also added a very generous amount of whole coriander – another 1/4 cup – ish.
I also used the Spicy Siracha BBQ from Trader Joe’s
These look amazing!! Do you have any recommendations for a replacement in the sauce if I just can’t stand coriander? (Cilantro).
Awesome recipe – I agree with previous reviewers comments about the sauce. It was really good. Perfect combo!
Love this taco!! I’m a pescatarian but crave a good barbecue meal, and this satisfies that craving. Makes for great leftovers, too!