# The Ingredients You'll Need:
→ BBQ Cauliflower
01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/2 cup BBQ sauce (vegan if preferred)
→ Sweet Corn
09 - 1 cup fresh or frozen sweet corn kernels
10 - 1 teaspoon olive oil
11 - Pinch of salt and black pepper
→ Slaw
12 - 1 cup shredded red cabbage
13 - 1 cup shredded green cabbage
14 - 1 small carrot, julienned
15 - 2 tablespoons lime juice
16 - 1 tablespoon olive oil
17 - Pinch of salt
→ For Serving
18 - 8 small corn or flour tortillas (gluten-free if desired)
19 - 1 ripe avocado, sliced
20 - 1/4 cup chopped fresh cilantro
21 - Lime wedges
# Step-by-Step Instructions:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine cauliflower florets with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper, tossing to coat evenly.
03 - Arrange the seasoned cauliflower on the prepared baking sheet and roast for 20 minutes, stirring once halfway through for even cooking.
04 - Remove cauliflower from oven, toss with BBQ sauce, then return to the oven for an additional 5 minutes until caramelized and tender.
05 - While cauliflower roasts, heat olive oil in a skillet over medium-high heat. Add corn, season with salt and pepper, and sauté for 3 to 4 minutes until lightly charred. Set aside.
06 - In a mixing bowl, combine shredded red and green cabbage, julienned carrot, lime juice, olive oil, and salt. Toss well to blend flavors.
07 - Heat tortillas in a dry skillet or microwave until soft and pliable.
08 - Layer each tortilla with slaw, BBQ cauliflower, sautéed corn, avocado slices, and chopped cilantro. Serve with lime wedges.
