# 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
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
# Directions:
01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, smoked paprika, ground cumin, garlic powder, cayenne pepper if using, salt, and black pepper until evenly coated.
03 - Spread seasoned cauliflower on the prepared baking sheet in a single layer. Roast for 20 minutes, flipping halfway through for even browning.
04 - In a small bowl, whisk together vegan BBQ sauce, maple syrup, and apple cider vinegar until combined.
05 - Remove cauliflower from oven. Toss with BBQ sauce mixture until thoroughly coated. Return to oven and roast for 8 to 10 minutes until caramelized and crispy.
06 - Combine diced 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 over medium heat or wrap in foil and heat in the oven for 2 to 3 minutes until pliable.
08 - Layer BBQ roasted cauliflower, pineapple salsa, avocado slices, and shredded red cabbage in each tortilla. Garnish with fresh cilantro leaves and serve with lime wedges.
