Vegan Smoky BBQ Cauliflower Tacos (Printable)

Crispy smoky cauliflower pairs with tangy pineapple salsa and warm tortillas for a vibrant plant-based meal.

# 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 Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - 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.
03 - Spread cauliflower on prepared baking sheet in a single layer. Roast for 20 minutes, flipping halfway through.
04 - In a small bowl, whisk together BBQ sauce, maple syrup, and apple cider vinegar.
05 - Remove cauliflower from oven. Toss with BBQ sauce mixture until well coated. Return to oven and roast for 8 to 10 minutes until caramelized and slightly crispy.
06 - Combine pineapple, red onion, tomato, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well and set aside.
07 - Warm tortillas in a dry skillet or wrap in foil and heat in the oven for a few minutes.
08 - 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, not mushy or bland like so many roasted veggie attempts.
  • That smoky-sweet BBQ coating tastes indulgent while keeping the whole meal light and plant-based.
  • The pineapple salsa adds a fresh, tangy punch that makes every bite feel special without requiring fancy ingredients.
  • You can have dinner on the table in under an hour, making weeknight cooking feel manageable.
02 -
  • Don't skip the halfway flip during that first roast—it's the difference between golden cauliflower and pale, sad pieces that never crisp properly.
  • The BBQ sauce will thicken as it cools, so if you're making it ahead and it seems too thick, thin it with a splash of water before tossing with the roasted florets.
  • Fresh pineapple makes an enormous difference in the salsa—frozen or canned will make it taste more like a condiment and less like a celebration.
03 -
  • Don't crowd the baking sheet when you're roasting—give the cauliflower space to breathe so it roasts instead of steaming, which is what separates crispy from mushy.
  • If your BBQ sauce is too thin, simmer it in a small saucepan for a minute or two before tossing with the cauliflower to concentrate the flavor and help it stick better.
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