BBQ Cauliflower Tacos with Crispy Tortillas & Lime Crema

BBQ Cauliflower Tacos

with Crispy Tortillas & Lime Crema

dinner

Dinner Root Vegetables Leafy Greens Hearty Vegetables Fusion Nut-Free Spring Recipes Quick and Easy Party Foods Seasonal Menu
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
350
FAT
7g
CARBOHYDRATES
73g
PROTEIN
9g

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!