Vegan Smoky BBQ Cauliflower Tacos (Print version)

Crispy roasted cauliflower in smoky BBQ sauce with fresh pineapple salsa in warm tortillas for a flavorful plant-based dish.

# Required ingredients:

→ 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

# How to make it:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - 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.
03 - Spread cauliflower on prepared baking sheet in a single layer. Roast for 20 minutes, flipping halfway through.
04 - In a small bowl, whisk together BBQ sauce, maple syrup, and apple cider vinegar.
05 - Remove cauliflower from oven. Toss with BBQ sauce mixture until well coated. Return to oven and roast for 8 to 10 minutes until caramelized and crispy.
06 - Combine pineapple, red onion, tomato, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well and set aside.
07 - Warm tortillas in a dry skillet or wrap in foil and heat in the oven for a few minutes.
08 - Layer BBQ cauliflower, pineapple salsa, avocado slices, and shredded cabbage in each tortilla. Garnish with cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The cauliflower gets crispy and caramelized in a way that even meat eaters find genuinely satisfying, not like a reluctant substitute.
  • That pineapple salsa brings a sweet-tangy punch that makes every bite feel like something special is happening on your plate.
  • The whole thing comes together in under an hour, which means weeknight dinners don't have to feel like compromises.
02 -
  • The pineapple salsa will release water over time, so make it close to serving rather than hours ahead, or drain it before adding to tacos if you want to prep it early.
  • Don't skip the flipping halfway through the first roast because one side will steam against the pan while the other crisps, and you need both processes happening.
03 -
  • Don't skip the parchment paper because the BBQ glaze will caramelize onto a bare sheet and make cleanup genuinely miserable, but parchment lets you focus on cooking instead of future regret.
  • If you have access to smoked salt, use it instead of regular salt on the cauliflower since it amplifies the BBQ direction of the whole dish.
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