Bartaco cauliflower tacos are one of my favorite tacos to order, and they’re incredibly simple to make at home. Charred cauliflower, cilantro, red onion, black beans, and a smoky homemade red pepper sauce come together in a bright, savory taco that’s ready in under 30 minutes.
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Bartaco cauliflower taco ingredients
- Cauliflower: fresh or frozen. If using frozen, no need to thaw first. Cut into small, bite-sized florets for the best char.
- Black beans: no salt added for the best blend with the red pepper sauce.
- Red onion: diced small. The raw onion adds a sharp bite that balances the smoky sauce.
- Cilantro: leaves removed from the stem and chopped or left whole for a bright finishing touch.
- Lime: just a spritz, the acidity adds just a bit of sweet-sourness that ties the ingredients together.
- Almond flour tortillas: warm on a skillet or toast over an open flame till golden brown.
- Red pepper sauce: a smoky and nutty sauce that you'll want to drizzle over everything.
How to make Bartaco cauliflower tacos at home
1. Make the roasted red pepper sauce
Make the roasted red pepper sauce first and set it aside. This can be done ahead of time to save time and stored in the fridge for up to a week.
2. Sauté the cauliflower
Warm a skillet over medium heat and sauté the cauliflower until slightly charred and tender.
3. Prep the taco fillings
While the cauliflower cooks, dice red onion, drain and rinse black beans, and remove cilantro leaves from the stems.
4. Assemble
Toast tortillas over an open flame or on a warm skillet, spread with red pepper sauce, and load with cauliflower, beans, onion, and cilantro. Finish with a spritz of lime.
Substitutions
- Almond flour tortilla: corn tortillas, flour tortillas, bib lettuce wraps, or chard leaves all work.
- Roasted red pepper sauce: highly recommended but guacamole or sliced avocado work. Alternatively, use this cilantro jalapeño sauce.
- Cauliflower: tofu, butternut squash, roasted potatoes, or broccoli, are all great plant-based swaps.
- Black beans: adzuki or pinto beans also work. For a bean-free option, omit or swap for hemp seeds.
- Cilantro: if it tastes like soap to you, use parsley, shredded cabbage, or crisp green lettuce instead.
Variations
- Taco bowl: swap the tortilla for a base of rice or quinoa and assemble as a bowl.
- Protein boost: add grilled tofu or tempeh for a heartier version.
Storage
Store all ingredients seperatley in an airtight container in the fridge for up to a week. The red pepper sauce will thicken as it chills. Reheat for 5-10 seconds in the microwave and stir well. This recipe is not freezer friendly.
📋 Recipe
Bartaco Cauliflower Tacos (Copycat Recipe)
Equipment
- large skillet with cover
- knife and cutting board
- measuring cups and spoons
Ingredients
Charred cauliflower
- 1 small head of cauliflower, cut into bite-sized florets (or 1 16 oz bag frozen florets)
- 1-2 tablespoons avocado oil
- ½ teaspoon garlic
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Taco fillings
- almond flour tortillas, warmed or toasted (or tortilla of choice)
- ½ red onion, diced
- 1 can black beans, drained and rinsed
- ¼ cup fresh cilantro, chopped
Instructions
- Make red pepper sauce: prepare the sauce first and set aside.
- Sauté the cauliflower: Cut cauliflower into bite-sized florets (or use frozen florets instead) and warm a skillet over medium heat. Once warm, add florets and a splash of water. Cover for 2-4 minutes. Remove cover and drizzle with avocado oil. Sprinkle with sea salt, pepper and garlic. Toss together and leave for 3-4 minutes. Stir and leave undisturbed for another 3 minutes or until the cauliflower is charred to your liking and/or a fork easily goes through it. Shut off heat and set aside.
- Prep taco fillings: dice red onion, drain and rinse black beans, and remove cilantro leaves from stems - lightly chop or leave whole.
- Assemble: Toast tortillas over an open flame or warm in a skillet for 10-15 seconds. Spread red pepper sauce, then add cauliflower, beans, onion, and cilantro. Finish with a spritz of lime.
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