Bartaco Cauliflower Tacos (Copycat Recipe)
Charred cauliflower tacos with a smoky roasted red pepper sauce, inspired by Bartaco cauliflower tacos. A bold and vibrant veggie taco that’s easy to make at home.
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.