# 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
→ For Serving
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
# Directions:
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 pepper if using, salt, and black pepper until evenly coated.
02 - Spread coated cauliflower on the prepared baking sheet in a single layer. Roast for 20 minutes, flipping halfway through.
03 - While cauliflower roasts, 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 8 to 10 minutes until caramelized and crispy.
05 - Combine pineapple, red onion, tomato, jalapeño, cilantro, lime juice, and salt in a bowl. Mix thoroughly and set aside.
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 into each tortilla. Garnish with cilantro and serve with lime wedges.
