Description
These Vegan Smoky BBQ Cauliflower Tacos are a flavorful and healthy plant-based meal perfect for taco nights. Roasted cauliflower tossed in a smoky, tangy BBQ sauce pairs beautifully with a fresh pineapple salsa, creamy avocado, and crunchy cabbage, all wrapped in warm tortillas. It’s an easy, satisfying vegan dish bursting with bold flavors and textures that everyone will love.
Ingredients
Scale
Cauliflower and Seasoning
- 1 large head cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, optional
- Salt and black pepper to taste
BBQ Sauce Mixture
- 1/2 cup vegan BBQ sauce
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
Pineapple Salsa
- 1 cup fresh pineapple, finely diced
- 1/4 cup red onion, finely diced
- 1 medium tomato, seeded and diced
- 1 small jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Additional Toppings and Serving
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/4 cup shredded red cabbage
- Fresh cilantro leaves for garnish
- Lime wedges
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season cauliflower: In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, ground cumin, garlic powder, optional cayenne pepper, salt, and black pepper until all pieces are evenly coated with the spices and oil.
- Roast cauliflower: Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 20 minutes, flipping the florets halfway through to ensure even cooking and browning.
- Prepare BBQ sauce mixture: While the cauliflower roasts, whisk together the vegan BBQ sauce, maple syrup, and apple cider vinegar in a small bowl until smooth and combined.
- Coat and re-roast cauliflower: Remove the cauliflower from the oven and toss it with the BBQ sauce mixture to coat each piece thoroughly. Return the coated cauliflower to the oven and roast for an additional 8 to 10 minutes until caramelized and slightly crispy at the edges.
- Make pineapple salsa: In a separate bowl, combine the diced pineapple, red onion, tomato, minced jalapeño, chopped cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld.
- Warm tortillas: Warm the tortillas either in a dry skillet over medium heat for about 30 seconds per side or wrapped in foil in the oven for a few minutes until pliable and warm.
- Assemble tacos: On each warm tortilla, layer the smoky BBQ cauliflower, a generous spoonful of pineapple salsa, slices of avocado, and shredded red cabbage. Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the top.
Notes
- For a gluten-free version, use corn tortillas instead of flour tortillas.
- You can adjust the cayenne pepper amount based on desired heat level or omit if you prefer no spice.
- Vegetables like bell peppers or red onions can be added to the cauliflower before roasting for extra flavor.
- Leftover BBQ cauliflower can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish oil-free, use a small amount of water or vegetable broth to toss the cauliflower before roasting and use a low-oil BBQ sauce.
