cauliflower tacos with pineapple salsa

These tropical cauliflower tacos are the perfect way to switch things up! We wanted to come up with a fun, easy and delicious spin on classic tacos. Cauliflower provides a crunchy, meaty bite and the pineapple salsa adds a bit of sweetness. The pineapple in the salsa already has a lot of natural sugar. Because of that, we coated the cauliflower in a mild hot sauce to balance out sweet with heat. The combination of the two flavours was fantastic! We love mixing sweet and spicy together. When it comes to food, opposite always compliment each other and we love playing on that. (Catch us always snacking on salty and sweet back and forth)

Not only is this meal delicious but it’s ready in under 30 minutes. There’s nothing better than a quick, yummy dish! You could make these for a quick lunch, or make it your main for dinner! We don’t know about you, but we’re itching for warmer weather. These tacos give us sunny, patio vibes and we love it. Trying to bring some warmth into our lives through our food. We hope you love these tropical cauliflower tacos as much as we did! Enjoy!

If you love tacos, also check out our general tso tofu tacos here!


Recipe by plantbasedrelationshipCourse: Lunch/DinnerCuisine: VeganDifficulty: Easy


Prep time


Cooking time




  • For Salsa
  • 1 tomato

  • 1 tbsp crushed or chunked pineapple

  • 1/2 of a red bell pepper

  • 1 tbsp finely diced red onion

  • 1 tbsp diced cilantro

  • 1 tsp chilli oil

  • A pinch of salt and black pepper

  • Remaining Ingredients
  • 1/2 head of cauliflower

  • 2 cups shredded red cabbage

  • 1/4 cup mild hot sauce

  • 1 tbsp maple syrup

  • 6 corn tortillas

  • 2 tbsp corn starch

  • 1/2 cup breadcrumbs

  • 3 tbsp all purpose flour

  • 3/4 cup plant based milk

  • Oil for frying


  • For salsa, dice all ingredients and place into a bowl. Mix well and set aside. Preheat a large deep skillet on medium heat and fill with oil for frying. There should be enough oil to just cover the tops of the cauliflower florets. Shred cabbage into thin pieces and set aside. Chop cauliflower into bite sized chunks.
  • To a shallow bowl, add plant based milk and all purpose flour. Whisk to combine. Grab a plate and pour out the breadcrumbs and cornstarch. Dunk cauliflower florets into wet mixture first followed by rolling in the breadcrumbs. Carefully lay each floret into the oil and fry for roughly 5 minutes each side. Do them in 2 batches so they aren’t over crowded when frying.
  • Remove cauliflower from oil and place into a large mixing bowl. Drizzle with hot sauce and maple syrup. Gently toss with tongs. Load taco wraps with cauliflower followed by shredded cabbage and some pineapple salsa. Enjoy!


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