I make these tacos when I want something that’s packed with flavor, texture, and vibrant color—all without using meat or dairy. The cauliflower is roasted until crispy and then coated in tangy BBQ sauce, giving it that deep, smoky flavor. I pair it with a rich, herbaceous green tahini sauce that balances the spice and sweetness perfectly. Tucked into warm tortillas with crisp cabbage and creamy avocado, each bite is satisfying, fresh, and full of bold contrast.

Why You’ll Love This Recipe

I love this recipe because it’s hearty, healthy, and totally plant-based. The roasted BBQ cauliflower mimics the meaty texture and flavor I crave, while the green tahini sauce adds a cooling, tangy layer that ties everything together. These tacos are versatile, customizable, and come together easily for a weeknight meal or a casual dinner with friends. Plus, they’re impressive enough to serve to anyone—vegan or not.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The BBQ Cauliflower:

• 1 medium head of cauliflower, cut into bite-sized florets

• 2 tablespoons extra-virgin olive oil

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• ½ cup BBQ sauce (your favorite brand or homemade)

For The Green Tahini Sauce:

• 1 cup fresh cilantro (leaves and tender stems)

• ¼ cup tahini

• 2 tablespoons fresh lemon juice

• 2 tablespoons extra-virgin olive oil

• 1 small garlic clove

• ½ teaspoon ground cumin

• ¼ teaspoon kosher salt

• ¼ teaspoon black pepper

• 3–5 tablespoons water (to thin to desired consistency)

For Serving:

• 8 small corn or flour tortillas

• 1 cup finely shredded purple cabbage

• 1 ripe avocado, thinly sliced

• Fresh cilantro leaves

• Lemon or lime wedges for squeezing

Directions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.

2. In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until evenly coated. Spread them out on the baking sheet in a single layer.

3. Roast the cauliflower for 30 minutes, flipping halfway through to ensure even browning.

4. Remove the tray from the oven and pour the BBQ sauce over the roasted cauliflower. Toss gently to coat, then return to the oven for another 10 minutes. This step helps the sauce caramelize slightly and cling to the cauliflower.

5. While the cauliflower is roasting, prepare the green tahini sauce. In a food processor or blender, combine the cilantro, tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper. Blend until it forms a thick paste.

6. Add water, one tablespoon at a time, and continue blending until the sauce reaches a smooth, pourable consistency. Taste and adjust seasoning if needed.

7. Warm the tortillas in a dry skillet or over an open flame until soft and slightly charred.

8. To assemble the tacos, spread a spoonful of green tahini sauce on each tortilla. Add a generous scoop of BBQ cauliflower, followed by shredded cabbage, avocado slices, and fresh cilantro. Finish with a squeeze of lemon or lime juice and drizzle more tahini sauce on top if desired.

Servings And Timing

• Servings: Makes about 8 tacos (serves 4 people)

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

Variations

• I sometimes use spicy BBQ sauce or add hot sauce if I want a fiery kick.

• For a nutty crunch, I sprinkle toasted pepitas or sunflower seeds on top before serving.

• If I’m out of cilantro, I replace it with fresh parsley for a different herb profile.

• Instead of tortillas, I occasionally serve the cauliflower and toppings over rice or quinoa bowls.

• To make the tacos gluten-free, I use certified gluten-free corn tortillas and check that the BBQ sauce is also gluten-free.

Storage/Reheating

• I store leftover roasted cauliflower in an airtight container in the fridge for up to 4 days.

• The green tahini sauce stays fresh in the fridge for up to 1 week.

• To reheat the cauliflower, I place it in a preheated oven at 350°F (175°C) for about 10 minutes or microwave it for 1–2 minutes until warmed through.

• I warm tortillas fresh right before serving again.

• I always wait to assemble the tacos until just before eating so everything stays crisp and fresh.

FAQs

Can I Make The Green Tahini Sauce Ahead Of Time?

Yes, I often make it a few days in advance and store it in a sealed container in the fridge. It stays fresh and flavorful for up to a week.

What Kind Of BBQ Sauce Works Best?

I prefer a smoky, slightly sweet BBQ sauce with a bit of tang. If I want heat, I go for a spicier version or add a dash of hot sauce to the mix.

Can I Use Frozen Cauliflower Instead Of Fresh?

I recommend using fresh cauliflower for the best texture, but in a pinch, I roast frozen cauliflower straight from the freezer—just expect it to be softer and roast it a bit longer to get those crispy edges.

How Do I Keep The Tacos From Getting Soggy?

I keep the cauliflower and sauce separate until just before serving. That way, the tortillas and other toppings stay crisp and fresh.

Are These Tacos Kid-Friendly?

Yes, I find that kids love the BBQ flavor. If needed, I use a milder sauce and skip any spicy toppings to keep it more kid-friendly.

Conclusion

These BBQ cauliflower tacos with green tahini sauce are one of my favorite plant-based meals. They’re flavorful, satisfying, and easy to customize with different toppings or sauces. Whether I’m making them for a quick dinner or serving them to guests, they always deliver bold taste and a fun, colorful presentation.