INGREDIENTS

Smoked BBQ Florets

• 1 cauliflower head

• ¾ cup all-purpose flour (replace with chickpea flour for a gluten-free diet)
• ¾ cup unsweetened almond milk
• 4 tsp Smoked BBQ seasoning
• Pink Himalayan Salt and Black Pepper

• 3 tbsp olive oil
• 4 tbsp Smoked BBQ Seasoning
• 1 cup Ketchup
• ¼ cup apple cider vinegar
• ¼ cup brown sugar 

Vegan Ranch Sauce 

• 1 cup plant-based coconut or soy yogurt
• 2 tbsp Ranch-Style Dip Mix

Taco & Toppings 

• 1  cup lettuce, chopped
• 1 cup red cabbage, chopped
• 1 avocado, cubed with lime squeezed over
• green onions, chopped
• 1 lime, for serving
• 6 x tortillas 

INSTRUCTIONS

1. Preheat the oven to 350 °F
2. Cut the cauliflower into small florets
3. Combine batter ingredients together in a bowl. Whisk until smooth
4. Dip the cauliflower pieces into the batter until evenly coated
5. Pour the breadcrumbs in a bowl and roll the florets one by one
6.  Spread the cauliflower in a pan and avoid placing one over another. Put in oven for 30 minutes
7. For the Smoked BBQ sauce, heat the olive oil in a pan over medium heat. Once hot, add all ingredients and stir for 3 minutes. Lower the heat and let the sauce simmer for 8 minutes. Set aside
8. Once the florets are cooked, transfer to sauce pan (off heat) and mix gently through the Smoked BBQ sauce until well coated
9. Place the cauliflower wings back in the pan and bake for another 25-35 minutes or until golden crispy
10. For the ranch sauce, mix all ingredients in a bowl and refrigerate
11. Prepare all taco toppings and set aside
12. Once the Smoked BBQ florets are done, place over the tortilla and layer with lettuce, red cabbage, avocado, green onions, ranch sauce and a squeeze of lime

Enjoy!