BBQ Cauliflower Tacos
with Crispy Tortillas & Lime Crema
- 1 red bell pepper
- 1 red onion
- 1 jalapeño
- 8 oz cauliflower florets
- 1 lime
- 3 tbsp vegan sour cream
- ¼ cup Bali BBQ sauce
- 6 corn tortillas
- ½ tsp chili powder
- 4 oz shredded red cabbage
- 2 tsp vegetable oil*
- 1 tbsp olive oil*
- *Not Included
- For full ingredient list, see Nutrition
- Baking sheet
- Large nonstick skillet
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.
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.
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.
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.
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.
Stuff the BBQ cauliflower tacos with sliced jalapeño and red cabbage and dollop with lime crema. Serve with lime wedges. Olé!