Roasted Barbacoa Cauliflower Tacos

2 barbacoa cauliflower tacos with lettuce, pickled red onions, and pepita dressing.

5 from 1 vote

Roasted Barbacoa Cauliflower Tacos

Spicy and flavorful roasted barbacoa cauliflower tacos with your favorite fixings and quick pepita dressing for a delicious vegan, oil-free meal.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Mexican

Diet: Vegan

Servings:

Calories: 141kcal

Author: Denise Perrault

Ingredients

Barbacoa Cauliflower

1 medium cauliflower head cut into small florets
3-4 medium dried red chilies or 2 teaspoons red chili flakes
2 teaspoons cumin seeds
2 cloves garlic peeled and cut into quarters
3 tablespoons tomato paste
¼ cup cilantro
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
2 teaspoons oregano
1 ½ teaspoons cinnamon

Pepita Sauce

½ cup pepitas pumpkin seeds
1 clove garlic
3 tablespoons apple cider vinegar
1 teaspoon maple syrup
1 teaspoon dried dill
½ teaspoon black pepper

Tacos

6 medium corn tortillas
Lettuce, tomatoes, red onions, or other taco toppers of choice.

US Customary - Metric

Instructions

Add the dried chilies and cumin seeds to a small, heavy-bottomed skillet. Toast for 1-2 minutes over medium heat. Stir the ingredients constantly to avoid scorching. Remove the skillet from the heat when you can smell the cumin and the chilies have a few darker spots.
Add the chilies and cumin seeds to a large spice grinder or blender. Blend the spices into a powder. Add the tomato paste, cilantro, apple cider vinegar, maple syrup, oregano, and cinnamon to a blender. Blend until you have a smooth paste.
Line a baking tray with parchment paper or a baking mat. Set the oven to 425 F (220 C).
Cut the cauliflower into small, bite-sized florets. Add the florets to the bowl with the barbacoa paste. Use a spoon or your hands to coat the cauliflower with barbacoa. Place the florets, separated, in a single layer onto the baking sheet.
Place the cauliflower in the center of the oven. Bake for 15 minutes. Toss and bake another 5 minutes until they are tender. Use a fork to pierce a floret to check that they are tender. Keep them warm on low until you are ready for tacos.
To make the pepita sauce, grind the pepitas into a fine powder using a spice grinder or blender. Add the garlic, vinegar, and maple syrup to a blender. Blend until you have a smooth dressing with the consistency of sour cream. Add water, a tablespoon at-a-time, until you have a consistency you like.
Transfer the pepita dressing to a small bowl, then add the dill and black pepper.
Divide the cauliflower over 6 warm tortillas or wraps. Top with lettuce, tomatoes, red onions, or avocados. Tops with pepita dressing.

Notes

Remove the seeds from the dried chilies to reduce the spiciness.
Cauliflower gets cold rather quickly. Keep it warm by covering it if you serve it at the table.
Steaming tends to dilute the flavor of barbacoa, so it is recommended that you reheat cauliflower in the oven or the microwave.
To make barbacoa cauliflower in the air fryer, preheat to 300 F (150 C). After preheating, place the cauliflower in a single layer in the air fryer. Set the time for 10 minutes and shake the cauliflower after 5 minutes. You may need to adjust the timing depending on the size of the cauliflower florets and your individual air fryer.
Store barbacoa cauliflower in an airtight container in the refrigerator for 3 days. The pepita dressing keeps for 5 days.

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