↑

Good Dinner Mom

Sharing Love through Good Food

  • Home
  • Recipes
    • The Main Dish
      • Chicken & Poultry
      • Beef & Meat
      • Slow Cooked Meals
      • Meatless Main Dish
      • Fish & Seafood
      • Soups, Stews & Chili
      • One Pot Meals
      • Breakfasts & Brunch
      • Eggs
    • Fresh from the Bakery
      • Bakery
      • Bread & Biscuits
      • Cakes
      • Cheesecake
      • Chocolate
      • Cookies, Bars & Brownies
      • Fruit Desserts
      • Jams, Jellies & Preserves
      • Muffins & Pastries
      • Pastries & Pie
      • Tarts
    • On The Side
      • Salads & Salad Dressings
      • Side Dishes
    • Hors d’oeuvres & Party Fare
      • Appetizers
      • Condiments, Dips & Sauces
      • Snacks
    • Frozen Treats, Drinks & Smoothies
      • Beverages & Smoothies
      • Frozen Treats
    • Even More Healthy
      • Gluten Free
      • Quinoa
      • Vegan
      • Vegetarian
    • Instant Pot/Pressure Cooker
    • Holiday Recipes
    • 30 Minutes or Less
    • Cuisines
      • Asian
      • Italian
      • Mediterranean
      • Mexican
  • Shop
  • About
    • About Good Dinner Mom
    • Where I Live
    • Backyard Chickens
    • Contact

Good dinner recipeswhen you subscribe for recipes

Thank you!

You have successfully joined our subscriber list.

.
  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
  • Vegetarian
  • Shop

BBQ Cauliflower Tacos with Chickpeas and Quinoa

14 Comments

Jump to Recipe - Print Recipe

BBQ Cauliflower Tacos with Chickpeas, Quinoa, and a creamy lime coleslaw. Start to finish in just over 30 minutes. Delicious and nutritious.

BBQ Cauliflower Tacos with Chickpeas and Quinoa jalapeños on top

BBQ Cauliflower Tacos with Chickpeas and Quinoa is one of those recipes that tackles everything you want in a family recipe. First of all, it’s simple- ready in about 30 minutes. Next, the ingredients are over-the-top good for you. Last and absolutely the most important component… they taste amazing. A combination of crunchy plus tender textures, mildly smoky barbecue flavor that satisfies even voracious meat lovers. No matter the season, you’ll be making these tacos again and again. Let’s toss this baby together…

Cauliflower and chickpeas in white bowl before cooked

Cauliflower and chickpeas are chock full of vitamins, fiber, and folate, just to name a few powerhouse benefits. Plus, they’re filling and satisfying. So starting with a bowl of cauliflower and chickpeas…

BBQ cauliflower tacos with chickpeas and quinoa

…toss lightly with the flavorful barbecue rub. Cumin, paprika (smoked and regular), chili powder, garlic and onion powder all add smoky, robust flavor. In fact, you might want to double or triple the rub recipe so it’s on hand anytime. Coat the cauliflower and chickpeas with as much or as little as you like.

BBQ cauliflower tacos with chickpeas and quinoa

Next, roast in the oven so all the flavors blend and the cauliflower gets crispy-soft. Immediately after this mix comes out of the oven, toss it with 1/2 cup or more of crunch, cooked quinoa (any type). Quinoa is loaded with minerals, fiber, and protein to balance out the other powerful ingredients.

Creamy Lime Cole Slaw with cilantro garnish

Fresh corn tortillas can be heated or even quick-fried (our preference) before adding the taco filling. And for the best topping of all, add this simple creamy Lime Cole Slaw. The cole slaw and dressing are keeper-recipes all on their own. Simple, bagged, shredded cabbage is tossed with the dressing of mayonnaise (vegannaise works too), Dijon, a tiny bit of maple syrup, cider vinegar, celery salt, and the juice of one lime. See? A keeper.

Two tacos side by side with filling and jalapeños on top

The cauliflower and chickpea filling ingredients are also great served as part of a salad. Great for weeknights or serving for a dinner party. Everytime I’ve served this recipe, it’s a huge, huge hit. Give it a try soon and let me know what you think!

Cook’s note: The list of ingredients seems daunting but you probably have most of the seasonings in your pantry. This is a very easy, healthy recipe.

Pin
Print Recipe
5 from 3 votes

BBQ Cauliflower Tacos with Chickpeas and Quinoa

Super bbq Tex Mex flavor in the tacos, this is a great way to use up leftover quinoa though you can skip it if you don't have any. The seasoned cauliflower and chickpeas also make great topping in salads.
Course Main Dish
Cuisine Tex Mex
Keyword Cauliflower, chickpeas, tacos, vegetarian,
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 364
Author Sally Humeniuk

Ingredients 

Lime Slaw Dressing:

  • 1- 14 ounce bag of cole slaw mix, or 6 - 7 cups of thinly chopped cabbage and carrots
  • ½ cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon dijon mustard
  • ½ teaspoon maple syrup
  • ¼ teaspoon celery salt
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 teaspoon water
  • Juice of one lime

BBQ Rub:

  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoons salt
  • ½ teaspoon sugar
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper

Taco Filling:

  • 1 medium head of cauliflower
  • 1 14 0z. can chickpeas, drained and rinsed
  • 2 teaspoons olive oil
  • ½ cup cooked quinoa, optional
  • 10-12 corn tortillas
  • 1 sliced jalapeno for garnish
  • Fresh cilantro for garnish
  • Fresh corn tortillas, about 12

Instructions

  • Pre-heat oven to 375 degrees F.

Make the fresh Cole slaw:

  • In a medium sized bowl add all of the slaw dressing ingredients and stir until completely combined. In a large bowl, add 14 oz. of cabbage mixture and pour dressing over. Mix and place in the refrigerator until ready to use.
  • In a small bowl, add all of the BBQ rub ingredients and mix together.
  • Separate all of the cauliflower florets and chop them into bite size pieces. Place florets and 14 oz. can chickpeas into a large bowl, drizzle with 2 teaspoons olive oil and sprinkle with the BBQ rub. Depending on the size of your head of cauliflower you may not need to use all the rub. Toss everything together with your hands so that cauliflower and chickpeas are coated with the rub. Spread the mixture onto a baking sheet. Place the baking sheet in the oven and bake for about 25 minutes, stirring once ½ way through baking. After removing from the oven, stir the cooked quinoa into the cauliflower/chickpea mixture.
  • If desired, warm up corn tortillas on the stove or in the oven. Add about ¼ cup of cauliflower and chickpeas to each taco and top with a few tablespoons of cole slaw. Top with sliced jalapenos and cilantro.

Equipment

Baking sheet
Medium bowl

Notes

  1. The quinoa is optional in this recipe and the tacos are perfect without it. If you have leftover quinoa however, this is a great recipe for it.
  2. The cauliflower and chickpeas can be baked up to a day in advance and reheated before serving.
  3. We like to fry our corn tortillas in about an inch of neutral oil heated to medium-high, about 15 seconds on each side. Remove to 3 layers of paper towels and blot extra oil with another paper towel. You can also sprinkle the tortillas with seasoning salt of your choice after blotting. Fold the tortillas in half and set aside until serving.
Nutrition Facts
BBQ Cauliflower Tacos with Chickpeas and Quinoa
Amount Per Serving
Calories 364 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Cholesterol 12mg4%
Sodium 695mg30%
Potassium 769mg22%
Carbohydrates 30g10%
Fiber 8g33%
Sugar 8g9%
Protein 8g16%
Vitamin A 640IU13%
Vitamin C 108mg131%
Calcium 89mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from She Likes Food.
Pinterest pin of Cauliflower tacos

You might also like

  • Black Bean and Quinoa Tacos
  • Quinoa, Almonds, Berries, and Coconut Cream
    Warm and Nutty Quinoa Breakfast
  • Simple Cauliflower Rice

Published on January 19, 2017

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. tiffany a says

    May 2, 2022 at 5:52 AM

    5 stars
    Huge hit, even for my cauliflower averse husband. Easy enough for a weeknight too. Thank you!

    Reply
  2. ruth evens says

    May 2, 2022 at 5:50 AM

    5 stars
    Last night I served this to my husband and two teens. It’s GONE, all GONE. Those enthusiastic meat eaters ate it all and the lime slaw dressing is to-die-for! SO DELICIOUS Sally, thank you!

    Reply
  3. jenna says

    May 2, 2022 at 5:47 AM

    5 stars
    I love tacos and Cauliflower, and getting both of them together is heaven for me. thank you for sharing Sally, cant wait to make these!

    Reply
  4. april m says

    February 18, 2022 at 7:07 AM

    5 stars
    These were so fantastic! My boyfriend thought I was making shrimp tacos and was dissapointed when I told him they were cauliflower. Well, he ended up loving them! Another great recipe, Thanks Sally!

    Reply
    • Sally Humeniuk says

      February 23, 2022 at 9:27 AM

      Ha ha! This made my day, April!

      Reply
  5. maggie says

    February 18, 2022 at 7:05 AM

    5 stars
    This was delicious! Perfect for Meatless Monday and loved the quinoa addition.

    Reply
  6. Amanda says

    May 4, 2017 at 5:41 PM

    I have had this recipe pinned for a while–and was SO disappointed to find that it was no longer there. I’m THRILLED that it’s back! These are amazingly delicious.

    Reply
  7. Malinda says

    February 6, 2017 at 11:22 AM

    Thanks for posting g this gain Sally!!! I am so excited to make this for dinner!

    Reply
    • Sally says

      February 6, 2017 at 6:43 PM

      You’re welcome Malinda, I’ve made them twice since reposting, myself! So thanks for getting in touch with me. 🙂

      Reply
  8. Marissa says

    January 25, 2017 at 5:20 PM

    Wow…these look absolutely delicious. Cauliflower is a miraculous veggie, isn’t it? What CAN’T it do? Yum!

    Reply
    • Sally says

      January 25, 2017 at 5:46 PM

      You are right, Marissa! This taco recipe is so filling and the cauliflower just makes the texture so perfect. Thanks for stopping by! 🙂

      Reply
  9. Kevin | Keviniscooking says

    January 25, 2017 at 9:40 AM

    Holy cow talk about good for you tasty deliciousness! A super healthy taco that delivers big time in flavors. I love that slaw dressing with the celery salt and maple! Well done here 🙂

    Reply
    • Sally says

      January 25, 2017 at 5:49 PM

      Thanks so much, Kevin. This is one of those recipes that when you make it you can’t get enough and so you make it again only a few days later. Dave makes his into a salad but I love all the ingredients in a corn tortilla. Thanks for stopping by! 🙂

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

Find a recipe:

Latest Recipes

The Best Macaroni and Cheese I’ve Ever Had

Jalapeno Peppers with cheese and jalapenos stacked on a plate. A can of beer in background

Jalapeno Popper Pigs In A Blanket

Stuffed Jalapeños

Delicious Spiced Pear Oatmeal Recipe

Pumpkin Cinnamon Roll Cake

Halloween neapolitan cookies layered on black board. Cookies are purple black and natural with M&M's on them.

Halloween Neapolitan Cookies

  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
  • Vegetarian
  • Shop
macaroni and cheese with peas asparagus and basil
The best Chinese Chicken Salad is right here with fresh vegetables, tender chicken and amazing Asian peanut salad dressing. Ready in under 30 minutes.
Oven Baked Chowder
Privacy Policy
Copyright ©2023, Good Dinner Mom. All Rights Reserved.
Design by Pixel Me Designs