Description
These Vegan Smoky BBQ Cauliflower Tacos are a flavorful and healthy twist on traditional tacos, featuring roasted cauliflower coated in a smoky BBQ sauce, topped with a refreshing pineapple salsa, creamy avocado, and crunchy cabbage. Perfect for a quick and delicious plant-based meal.
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
To Assemble
- 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 and line a baking sheet with parchment paper to prepare for roasting the cauliflower.
- Season Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, optional cayenne pepper, salt, and black pepper until they are evenly coated with the spices.
- Initial Roast: Spread the seasoned cauliflower in a single layer on the prepared baking sheet and roast for 20 minutes, flipping the florets halfway through to ensure even cooking.
- Prepare BBQ Sauce Mixture: In a small bowl, whisk together vegan BBQ sauce, maple syrup, and apple cider vinegar to make a tangy and sweet glaze.
- Coat Cauliflower with Sauce: Remove the cauliflower from the oven and toss it with the BBQ sauce mixture until well coated. Return the cauliflower to the oven and roast for an additional 8 to 10 minutes until caramelized and slightly crispy.
- Make Pineapple Salsa: Combine diced pineapple, red onion, tomato, jalapeño, chopped cilantro, lime juice, and salt in a bowl. Mix well and set the salsa aside.
- Warm Tortillas: Warm the tortillas by heating them in a dry skillet or wrapping them in foil and placing them in the oven for a few minutes until pliable and warm.
- Assemble Tacos: Layer the BBQ cauliflower, pineapple salsa, avocado slices, and shredded cabbage onto each warm tortilla. Garnish with fresh cilantro leaves and serve with lime wedges for an extra burst of flavor.
Notes
- For added heat, keep the jalapeño seeds or add extra cayenne pepper.
- Use gluten-free tortillas to make the recipe gluten-free.
- The pineapple salsa can be prepared in advance and refrigerated to enhance the flavors.
- For a smokier flavor, use smoked salt instead of regular salt.
- These tacos can be served with a side of black beans or rice for a more filling meal.
