Step 1

Preheat the oven to 425 F.

Step 2

Chop the cauliflower into bite-sized florets. Chop small enough so that you can comfortably eat them in a taco!

Step 3

In a mixing bowl, make a batter by whisking together the almond milk, flour, garlic powder, onion powder, and salt. It should be nice and thick. In a second bowl, add the breadcrumbs.

Step 4

Coat a floret in the batter, letting any excess batter drip off. Then roll the floret in the breadcrumbs until evenly coated. Place on a greased or lined baking tray. Continue this step until all the florets are coated.

Step 5

Bake for 25 minutes, then remove from the oven.

Step 6

Add the BBQ sauce to a bowl, and evenly coat each piece of cauliflower.

Step 7

Return the florets to the baking tray and bake an additional 15 minutes.

Step 8

While the cauliflower is baking, warm up some corn tortillas in a skillet over medium-high heat, for about 20-30 seconds on each side.

Step 9

Serve immediately. I love eating these tacos with a little bit of cashew sour cream, and chopped pickles (yes, really), and cilantro.