BBQ Cauliflower Taco Salad

BBQ Cauliflower Taco Salad

bbq cauliflower taco salad (vegan!)

Serves 6-8

This recipe is a party favorite around our house. It’s a fridge-cleaning recipe, and it can include lots of different ingredients so it changes all the time. It includes so many great textures and temperatures and just tastes amazing. Try out the BBQ cauliflower in this, but you could add it to actual tacos or as a side - it’s really really delicious however you make it.

Taco Salad Ingredients

Feel free to play around with these - make it as easy or as extravagant as you like.

  • 3 medium sweet potatoes, halved and boiled until tender
  • tortilla chips
  • 3-4 radishes, thinly sliced (for freshness and crunch - feel free to sub in crisp lettuce or greens!)
  • guacamole or sliced avocado
  • cole slaw (we just made ours by running a small cabbage and a few carrots through a food processor, then stirring them with a little mayo, mustard, apple cider vinegar, and salt and pepper)
  • tomato cucumber salad (the one from our last email would be great here!)
  • fresh herbs, like cilantro, parsley, or mint

Cauliflower Ingredients

  • 1 medium-large head cauliflower
  • 1-2 tbsp oil
  • 1 tsp each smoked paprika & sriracha
  • 1/2 tsp each onion powder, garlic powder, chilli powder
  • salt & pepper to taste
  • 1/4-1/2 cup of your favorite BBQ sauce

Black Bean Ingredients

  • 1 tsp coconut oil
  • 1 large onion, thickly chopped
  • 2 cloves garlic, minced
  • 1 1/2-2 cups mushrooms, loosely chopped
  • 1 15oz. can black beans, drained & rinsed
  • 3 tbsp salsa
  • salt & pepper to taste


  1. Prep all of your other components beforehand, to keep your kitchen workflow right.
  2. Chop the cauliflower into florets, then coat with the oil and spices. Roast in the oven at 375°F for 20-25 minutes, or until just tender.
  3. While the cauliflower roasts, make the black beans. Heat the oil in a large sauté pan, then add in the onion, garlic, and mushrooms. Cook until tender and golden. Add in the black beans and salsa and stir to combine. Cook on low until you’re ready to serve. Add salt and pepper to taste.
  4. When you’re about ready to serve, coat the cauliflower in the BBQ sauce. (We used a spicy maple BBQ sauce.) If you like it really sticky, pop it back in the oven for 10 minutes. Otherwise, serve alongside all your other components. Enjoy!
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