BBQ Cauliflower Tacos with Pineapple Salsa | Vegan, Gluten-Free
Cauliflower florets are roasted, tossed in a flavorful combination of spices, and simmered in barbecue sauce until tender. Then, they're tucked into warm corn tortillas with homemade pineapple salsa, a few sprigs of cilantro, and a spritz of fresh lime juice. The smokiness of the spiced BBQ cauliflower complements the sweetness of the fresh pineapple salsa, yielding an irresistibly summery combination that satisfies.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Tacos, Vegan
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 8–10 mini tacos or 6–8 small tacos
1large head cauliflower (8-inch diameter), cut into small (1-inch) florets
10mini corn tortillas or 8 small corn tortillas, warmed through
1lime, cut into wedges(optional, for spritzing)
For the BBQ Cauliflower
Preheat oven to 400F. Line a large baking tray with parchment paper.
Spread the cauliflower florets out over the lined pan. Roast for 25 minutes, or until firm-tender and just beginning to turn golden. Let cool slightly.
Transfer the cauliflower to a large mixing bowl. Add the coconut sugar, chili powder, garlic powder, and cayenne pepper (if using), and toss to coat.
Heat a large skillet over medium heat and add the seasoned cauliflower. Sauté for 2 to 3 minutes to toast the spices, stirring occasionally.
In a small bowl, whisk together the barbecue sauce and water, and pour it over the cauliflower. Reduce the heat to low and simmer, uncovered, for 10 to 15 minutes, or until most of the barbecue sauce has been absorbed by the cauliflower, stirring occasionally.
For the Pineapple Salsa
In a medium mixing bowl, stir together the pineapple, red onion, cilantro, chile peppers, apple cider vinegar, and sea salt until combined. Refrigerate until serving.
Fill each corn tortilla with a small spoonful of both the BBQ cauliflower and pineapple salsa. Garnish with the fresh cilantro and serve with the lime wedges if desired (for spritzing).
Refrigerate leftovers in separate airtight containers for up to 4 days.
*For a mild version of this salsa, use 1 cored, seeded, and finely diced red bell pepper instead.