Loaded with flavor, opt for these vegetarian tacos for a quick and healthy alternative to a traditional barbecue dish.
It can be incredibly challenging to cater to vegetarians and vegans or be a vegetarian or vegan guest at a barbecue, so I’ve come up with this enticing recipe to help you survive a barbecue as a vegetarian or a vegan including the magical superfood, cauliflower. Don't believe us? Check out this article on why cauliflower is literally the best vegetable ever.
Not only are veggie-based recipes a hit with vegetarians and vegans, but they can also be really awesome for everyone to have some delicious vegetables to go with their meat-filled entrees.
The ingredients for this recipe are rather simple. You can take this an exciting step further by making pickled jalapeños and your own “BBQ” seasoning at home. Both are fairly easy to make and can turn any entree into a barbecue meal, even without a barbecue!
The trick to grilling veggies to perfection is to pre-cook them first and finish them on the grill for a nice char. There have been many times when I’ve been cooking vegetables on the grill only to find them burnt and charred on the outside, and not fully cooked.
Not only that, but topping off your vegetable entrees with something that changes the texture can also really make your recipe shine!
This recipe will include a simple slaw on top consisting of a few ingredients that’ll really bring this vegetarian barbecue recipe to life.
To start, you’ll want to mix up your ingredients for the barbecue seasoning. I used 1/2 teaspoon of garlic powder, onion powder, smoked paprika, cayenne, salt and pepper for this blend.Simple and delicious!
Steam the cauliflower and toss in olive oil and about 1 tablespoon of barbecue seasoning. Coat well and cook on the grill until they achieve the char you desire. Be careful of any smaller pieces as they might slip through the grates.
Next you’ll want to toss the bell pepper slices together with the cabbage and a pinch of barbecue seasoning. I also added a teaspoon of juice from the jalapeños. If you’re going the creamy route, you can mash up half of an avocado and mix that in with some lime juice.
Since the garbanzo beans are small and won't fare well on the grill alone, toss them in barbecue seasoning and use a cast iron skillet to cook them directly on the grill until they are lightly browned.
Cauliflower Tacos with Garbanzo Beans & Pickled Jalapenos
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Yield: 1 Serving
- 1 head of cauliflower - cut into florets
- 1 cup of cooked garbanzo beans
- 1/2 bell pepper - thinly sliced
- 1/2 red cabbage - thinly sliced
- 1 tablespoon of olive oil
- Corn tortillas
- Barbecue seasoning *recipe below*
- Refrigerator pickled jalapeños *recipe below*
- Fresh cilantro - for topping
For the Barbecue Seasoning
- Mix together 1/2 teaspoon each of cayenne pepper, smoked paprika, sea salt, fresh cracked black pepper, garlic powder and onion powder.
For the Jalapeños
- Slice fresh jalapeños into rings.
- Place in a jar with 1/2 cup of apple cider vinegar and 1/2 cup of water.
- Cover and place in the fridge.
- Enjoy straight from the jar.
For the Tacos
- Using a double boiler, lightly steam cauliflower florets for about 4 minutes.
- Toss the cauliflower in olive oil and 1 - 1 1/2 teaspoon barbecue seasoning.
- Heat the grill to medium high and cook florets until you achieve the char you desire. I’d say about 5-7 minutes turning frequently.
- If you're having trouble or think the florets may be too small, poke holes in a sheet of aluminum foil and place the cauliflower on there.
- For the garbanzos, toss the cooked garbanzo beans in olive oil and about 1 teaspoon barbecue seasoning.
- Cook these on high on a cast iron skillet until charred.
For the Slaw
- Simply mix together the cabbage and bell pepper and add some salt and pepper.
Place the cauliflower, garbanzo beans, and slaw on a corn tortilla and top with fresh cilantro and pickled jalapeños.
When you’re a vegetarian or vegan, bringing your own dish to a barbecue is always a good call. This is an easy recipe that you can make to bring to a friend’s barbecue or to serve to vegetarian and vegan guests if you’re throwing a barbecue. For the perfect addition to any meat you will be grilling this weekend, cook this up at your next barbecue and serve with or without tortillas. The tortillas are a great complement to round out this flavorsome recipe.