Vegan Smoky BBQ Cauliflower Tacos (Printable Page)

Smoky BBQ cauliflower with tangy pineapple salsa nestled in warm tortillas for a flavorful vegan meal.

# What You'll Need:

→ Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon cayenne pepper, optional for extra heat
07 - Salt and black pepper to taste

→ BBQ Sauce

08 - 1/2 cup vegan BBQ sauce
09 - 1 tablespoon maple syrup
10 - 1 teaspoon apple cider vinegar

→ Pineapple Salsa

11 - 1 cup fresh pineapple, finely diced
12 - 1/4 cup red onion, finely diced
13 - 1 medium tomato, seeded and diced
14 - 1 small jalapeño, seeded and minced
15 - 1/4 cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - Salt to taste

→ To Serve

18 - 8 small corn or flour tortillas
19 - 1 avocado, sliced
20 - 1/4 cup shredded red cabbage
21 - Fresh cilantro leaves for garnish
22 - Lime wedges

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, toss cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, cayenne if using, salt, and black pepper until evenly coated.
02 - Spread cauliflower on the prepared baking sheet in a single layer. Roast for 20 minutes, flipping halfway through until lightly golden.
03 - While cauliflower roasts, whisk together BBQ sauce, maple syrup, and apple cider vinegar in a small bowl until well combined.
04 - Remove cauliflower from oven after 20 minutes. Toss with BBQ sauce mixture until well coated. Return to oven and roast for 8 to 10 minutes until caramelized and slightly crispy.
05 - Combine pineapple, red onion, tomato, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well and set aside.
06 - Warm tortillas in a dry skillet over medium heat or wrap in foil and heat in the oven for 2 to 3 minutes until pliable.
07 - Layer BBQ cauliflower, pineapple salsa, avocado slices, and shredded cabbage in each tortilla. Garnish with cilantro and serve with lime wedges.

# Expert Tips:

01 -
  • The cauliflower gets crispy and caramelized, not mushy, which was my biggest worry the first time.
  • That pineapple salsa adds brightness and sweetness that makes the whole thing feel like a celebration, not a compromise.
  • You can have dinner on the table in under an hour, which is rare for something this satisfying.
02 -
  • Don't skip flipping the cauliflower halfway through the first roast, or the bottom side will brown too dark while the top stays pale.
  • The BBQ sauce needs that maple syrup and vinegar addition or it tastes flat and overly commercial, even good bottled sauces need this lift.
03 -
  • Make the pineapple salsa a few hours ahead and let the flavors marry; it actually tastes better the next day, so don't stress about last-minute prep.
  • If your BBQ sauce is very thick, thin it with a splash of water or plant-based milk so it coats the cauliflower evenly instead of clumping.
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