Hello everyone! Here is a new recipe that I recently found that instantly became my new guilty pleasure: BBQ VEGAN TACOS! These tacos include roasted bbq cauliflower, lime cilantro slaw, and homemade pico de gallo. Yummy! The prep time is worth how amazingly delicious these are- also hint- these last for five days in the fridge. So here it is, SPICE IT UP VEGAN BBQ CAULIFLOWER TACOS! Enjoy:)
INGREDIENTS!
ROASTED VEGAN BBQ CAULIFLOWER:
Prep 10 min Cook 25 min
1 cup chickpeas
1 head cauliflower
1 tsp. cumin
1 tsp. paprika
1 tsp. garlic powder
1 pinch salt
1 tsp. chili powder
1 tsp. freshly cracked black pepper
2 tablespoons coconut oil
VEGAN LIME CILANTRO SLAW:
Prep 5 min
1 bag coleslaw cabbage mix
1/2 cup vegannaise or low-fat mayonnaise
1 tbsp. spicy brown mustard
1 teaspoon Agave Syrup
(Optional) 1 teaspoon Apple Cider Vinegar
Juice of one Lime
1 tsp. salt
1 tsp. black pepper
PICO DE GALLO: Prep 5 min
Juice of 1/2 lime
1/2 cup Red Onion, diced
1 medium Organic Tomato, diced
2 sprigs cilantro
Let's do this THANG: Roasted Cauliflower!
Preheat the oven at 415 degrees Convection Roast. For the cauliflower, you must deconstruct it- check out my post on Roasted Cauliflower to see the lowdown. Put your florets into a large bowl. Next, in separate small bowl will be your coconut oil, salt, and pepper-place it in the microwave for 30 seconds. Mix that coconut oil mixture with cauliflower, coating them. Now in a separate small bowl, mix together all of your spices. Pour that spice rub into that bowl with the cauliflower, and rub-a-dub-dub. Put that cauliflower onto 2 roasting pans or cookie sheet. 15 Min on Roast, take them out, and turn them oven, another 15 minutes and YOU ARE GOLDEN MY FRIEND!
It's PREPPIN' & PRIMPIN' time!
Forthe pico, dice the tomato and the onion as evenly as possible- in pico you can see literally all the veggies you're eating, so make it look beauuuutiful:) Add your onion, diced, cilantro, and then add your lime. Yummy
While your cauliflower in the oven, let's make your
pico and slaw. In a large colorful bowl, pour out your coleslaw mix, & add your vegannaise, mustard, salt, pepper, Agave syrup, and vinegar. Mix that all up together, stirring well, then add the juice of one lime. Mix it all up, cover the bowl, and place it in the refrigerator.
THE GUILTY PLEASURE EMERGES!
Okay, all the components are complete. I heated up some organic taco shells, but if you have corn tortillas, heat those up on stove for a wonderful crispy texture. I also made some quinoa to go with for the rice element.And voila, you have SPICE IT UP BBQ VEGAN TACOS!
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