BBQ Cauliflower Tacos with Crispy Tortillas & Lime Crema

BBQ Cauliflower Tacos

with Crispy Tortillas & Lime Crema

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
500
FAT
8g
CARBOHYDRATES
91g
PROTEIN
13g

MAIN INGREDIENTS

  1. 1 red bell pepper
  2. 1 red onion
  3. 1 jalapeño
  4. 8 oz cauliflower florets
  5. 1 lime
  6. 3 tbsp vegan sour cream
  7. ¼ cup Bali BBQ sauce
  8. 6 corn tortillas
  9. ½ tsp chili powder
  10. 4 oz shredded red cabbage
  11. 2 tsp vegetable oil*
  12. 1 tbsp olive oil*
  13. Salt*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: Soy, Wheat
Nutrition

TOOLS

  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vegetables
Destem, deseed, and thinly slice the bell pepper. Peel and thinly slice the red onion. Cut the cauliflower florets into bite-sized pieces. Thinly slice the jalapeño.
2
Roast the cauliflower
Set the oven to broil on low. Transfer the sliced bell pepper, onion, and cauliflower to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt. Broil until vegetables are tender and browned in places, about 7 to 9 minutes.
3
Make the lime crema
Halve the lime and cut half into wedges. Add the juice from just half the lime to a small bowl along with the sour cream and a pinch of salt, and stir the lime crema well.
4
Add the BBQ sauce
Once the vegetables are roasted, drizzle with the Bali BBQ sauce and toss on the baking sheet to evenly coat. Return the BBQ cauliflower to the oven and broil until caramelized in places, about 2 to 4 minutes.
5
Crisp the tortillas
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Add 3 corn tortillas in a single layer. Add some of the BBQ cauliflower to one side of each tortilla and fold in half. Cook until crispy, about 1 minute per side, and transfer to a plate. Sprinkle tacos with salt and chili powder.
6
Serve
Stuff the BBQ cauliflower tacos with sliced jalapeño and red cabbage and dollop with lime crema. Serve with lime wedges. Olé!