A few weeks ago, we visited Greenhouse Restaurant near us, and enjoyed a meal of their smoked cauliflower tacos. They were so unique and delicious (seriously…smoked cauliflower!) that it inspired us to go get a cauliflower and make some tacos at home. A year and a half ago, we made Sriracha Ginger Cauliflower Tacos, so we decided we’d go with a vastly different flavor profile this time around, and we landed on BBQ.
Once we had the BBQ decision sorted out, corn tortillas seemed like an easy choice despite our past struggles with them breaking on us. In doing some research that is likely obvious to most, I learned that if you heat them up properly, the shells are strong…not as strong as wheat since there’s no gluten…but strong enough to hold together! I’m quite glad we faced our fears because the tortillas worked perfectly with the flavors.
Lastly, we made a coleslaw using yogurt ranch dressing to give a little tang to our meal…and we have since recreated that slaw a few times to serve as a side for Burgers!
Time: 20 Minutes
- Your favourite BBQ Sauce
- Corn (or Flour) Tortillas
- Shredded Cabbage Blend (or shred your own with a food processor)
- Ranch Dressing (We used Yogurt Ranch)
- Black Pepper
- Cut your cauliflower into florets, and steam them until they soften a bit (but aren’t mushy)…about 3-4 minutes.
- As your cauliflower steams, pour your shredded cabbage into a bowl, and add in some black pepper and dressing. Stir to combine, and set aside.
- Heat some olive oil in a cast iron pan, and when it’s hot, add your steamed cauliflower to finish cooking in the pan. Stir occasionally
- As your cauliflower cooks, slice your avocado, and wrap your stack of corn tortillas with a damp paper towel.
- When your cauliflower starts to brown a bit, turn the heat to low, and stir in your BBQ sauce.
- Heat your tortillas in the microwave for about 45 seconds to warm and prevent them from falling apart.
- Build your tacos, plate, devour, and enjoy!