Vegan Smoky BBQ Cauliflower Tacos (Printable)

Crispy roasted cauliflower with smoky BBQ sauce and tangy pineapple salsa in warm tortillas.

# What You'll Need:

→ 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, optional for extra heat
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

# How To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, toss cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, cayenne if using, salt, and black pepper until evenly coated.
02 - Spread cauliflower on the prepared baking sheet in a single layer. Roast for 20 minutes, flipping halfway through until golden.
03 - While cauliflower cooks, whisk together BBQ sauce, maple syrup, and apple cider vinegar in a small bowl until well combined.
04 - After 20 minutes, remove cauliflower from oven. Toss with BBQ sauce mixture until well coated. Return to oven and roast for another 8 to 10 minutes until caramelized and slightly crispy.
05 - Combine pineapple, red onion, tomato, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well and set aside until serving.
06 - Warm tortillas in a dry skillet or wrap in foil and heat in the oven for a few minutes until pliable.
07 - 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, so nobody's eating sad, mushy vegetables.
  • Pineapple salsa brings this unexpected brightness that makes the whole thing feel special, not like you're settling.
  • It comes together faster than ordering takeout, and tastes better too.
02 -
  • Don't crowd the baking sheet during that first roast—the cauliflower needs space to brown properly, not steam itself into submission.
  • The second roast after adding BBQ sauce is shorter and fiercer because the sugar in the sauce burns quickly, so watch it closely during those last few minutes.
  • Pineapple salsa tastes best made no more than an hour ahead, otherwise the pineapple gets mushy and the fresh brightness fades.
03 -
  • Toast some pepitas or crispy chickpeas and scatter them on top for extra crunch—it elevates the whole thing without adding much effort.
  • If you have access to a grill, you can char the cauliflower florets instead of roasting them, which gives you a completely different smoky character that's honestly remarkable.
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