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.
Servings: 8 –10 mini tacos or 6–8 small tacos
Ingredients
BBQ Cauliflower
- 1 large head cauliflower (8-inch diameter), cut into small (1-inch) florets
- 1 tablespoon coconut sugar
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper (optional)
- ½ cup 10-Minute Sweet + Tangy BBQ Sauce or vegan barbecue sauce of choice
- ¼ cup filtered water
Pineapple Salsa
- 1 large pineapple, cored and finely diced
- 1 small red onion, finely diced (about ½ cup)
- ⅓ cup fresh cilantro, stemmed and chopped
- 2 red chile peppers, seeded and minced*
- 2 teaspoons apple cider vinegar
- ¼ teaspoon sea salt or to taste
Tacos
- 10 mini corn tortillas or 8 small corn tortillas, warmed through
- Fresh cilantro
- 1 lime, cut into wedges (optional, for spritzing)
Instructions
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.
To Assemble
- 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.
Notes
*For a mild version of this salsa, use 1 cored, seeded, and finely diced red bell pepper instead.