BBQ Cauliflower Tacos with Pineapple Radish Salsa

Step 1

Preheat oven to 425. Line a baking sheet with parchment paper. Set aside.

Step 2

Combine the pineapple salsa ingredients (except for the salt) in your food processor and pulse 3 to 5 times, until fully incorporated and broken into small chunks. Transfer to a bowl and stir in the salt. Refrigerate until ready to use.

Step 3

Spread the cauliflower florets out on the sheet. Spray with olive oil and then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to fully coat. Roast in the oven for 20 minutes, flipping the pieces halfway through to ensure even cooking.

Step 4

While the cauliflower is cooking, pour the barbecue sauce into a small bowl and whisk in the arrowroot powder or cornstarch until combined. Once the cauliflower is done, pour the sauce over the cauliflower and toss until fully coated. Return to the oven and roast for 10 more minutes, flipping once halfway through to ensure even cooking.

Step 5

While the cauliflower is cooking (for the second time), heat your corn tortillas in a frying pan over medium-high heat, cooking them for about 30-60 seconds on each side. Store them on a plate covered with aluminum foil until ready to use.

Step 6

To assemble, place a couple slices of avocado on a tortilla, top with a couple spoonfuls of the cauliflower, and then add your desired amount of pineapple salsa. Serve immediately.