Vegan Smoky BBQ Cauliflower Tacos (Printable Version)

Crispy smoky cauliflower with pineapple salsa tucked inside warm tortillas for vibrant flavors.

# Components:

→ 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
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

# Directions:

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 pepper, salt, and black pepper until evenly coated.
03 - Spread cauliflower on the prepared baking sheet in a single layer. Roast for 20 minutes, flipping halfway through.
04 - In a small bowl, whisk together vegan BBQ sauce, maple syrup, and apple cider vinegar.
05 - Remove cauliflower from the oven. Toss with BBQ sauce mixture until well coated. Return to the oven and roast for an additional 8 to 10 minutes until caramelized and crispy.
06 - Combine diced 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 until pliable.
08 - 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 genuinely crispy and caramelized, not mushy or forgettable, because of the two-stage roasting trick.
  • Pineapple salsa brings this electric brightness that makes the whole thing feel fresh and summery, not heavy or trying too hard to be something it isn't.
  • It comes together in under an hour, which means taco night doesn't eat up your entire evening.
02 -
  • Don't crowd the baking sheet during the first roast, because the cauliflower needs space to brown instead of steam itself into submission.
  • The pineapple salsa tastes better if you make it at least 15 minutes before serving, giving the lime juice time to soften the raw onion and let all the flavors integrate.
  • Always check your BBQ sauce label for hidden animal products because some brands use honey, anchovies, or other sneaky non-vegan ingredients.
03 -
  • Toast your cumin and smoked paprika in a dry skillet for 30 seconds before tossing with the oil and cauliflower, and you'll unlock a depth that dry spices alone can't give you.
  • If your BBQ sauce is too thin, add a teaspoon of cornstarch mixed with a tablespoon of water and whisk it in before the final roast so it clings to the cauliflower instead of pooling at the bottom of the pan.
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