BBQ Cauliflower Tacos with Green Tahini Sauce
These vegan cauliflower tacos will impress vegetarians and omnivores alike. Hearty and healthy with bright, fresh flavors.
Servings: 4
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
Leftover green tahini sauce can be refrigerated for up to 1 week. You can use leftovers on grain bowls, salads, or roasted veggies.
Nutrition
Serving: 2tacos | Calories: 425kcal | Carbohydrates: 44g | Protein: 11g | Fat: 25g | Saturated Fat: 2g | Sodium: 780mg | Fiber: 5g | Sugar: 12g