Hello! We have arrived at yet another Vegan Taco Tuesday! This week we are having Spicy Pineapple Cauliflower Wing Tacos! A mouthful, but once you try these delicious vegan tacos, you will want your mouth, full of them every day! Oh, my humor is the best! Okay, well now you see why I’m not a comedian 🙂 But, I cook awesome vegan food, so let’s go!
SPICY PINEAPPLE CAULIFLOWER WING TACOS
- 1 Head Cauliflower – Cut Into 2″ Pieces
- 2 tsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Paprika
- 1/2 tsp Cayenne Pepper
- Tortillas – Your Choice, Hard or Soft, Unless You Add Rice or Beans- Makes 4 Tacos
- Toppings of Your Choice – Lettuce or Cabbage, Tomato, Avocado, Guacamole, Tofutti Sour Supreme, Daiya Vegan Cheese, Fresh Onion – Diced, etc.
Preheat Oven to 425 Degrees F
In a medium sized mixing bowl, combine oil and spices – either toss cauliflower in bowl, or place cauliflower on cookie sheet that has been wiped lightly with olive oil and drizzle oil and spice mixture over cauliflower, then toss the mixture, return it to the bowl and make sure all cauliflower is covered. Place in oven for 8 minutes, remove from oven, turn over and return to oven for 7 to 10 minutes, until cauliflower is barely soft, not much at all because we are going to return it to the oven. Remove from oven and coat with homemade Spicy Pineapple BBQ Wing Sauce. Return to oven and cook for 10 minutes. Your cauliflower is done!
SPICY PINEAPPLE bbq wING sAUCE
- 1/2 lb Fresh Pineapple – Diced or One 8oz Can Pineapple in Own Juice
- 1/3 to 1/2 Cup Pineapple Juice or Juice From Canned Pineapple
- 1/4 Cup Tamari
- 1/8 Cup Brown Sugar
- 2 Tbsp Arrowroot Powder – Plus 1 Tbsp Water
- 1 & 1/2 tsp Ground Ginger or 1 Tbsp Crystallized or 1″ Fresh – Peeled & Diced
- You May Add More or Less Ginger Depending Upon Your Preference
- 3 Cloves Garlic – Peeled and Pressed, if Not Pressed, Peeled
If you have a blender that can make sauces, throw everything, EXCEPT the arrowroot and water into your blender and blend until smooth. If not, place fresh ginger, if using, pineapple, and garlic, if not pressed, into food processor. One at the time beginning with fresh ginger, then garlic, lastly pineapple and process until smooth. If you can add the remaining ingredients minus the arrowroot and water, please finish in food processor. If you do not have a food processor, grate the fresh ginger or try to find crystallized or ground, mince garlic and in a medium bowl – mash pineapple with fork and break apart or buy canned and mashed. I think I covered all the bases. Next add all remaining ingredients in a medium bowl, EXCEPT arrowroot and water. Using a mixer or hand mixer, mix ingredients until they are as smooth as possible. This is where you can play with the amount of pineapple juice or you may want to taste and decide you would like to add water. Once ingredients are combined, hopefully until smooth, place in a medium – large skillet over medium heat. Whisk arrowroot and water into mixture, do not allow to become thick right away or to stick. Add more pineapple juice or water. Bring to a low boil, whisking occasionally. Reduce heat and low simmer for 10 to 15 minutes or until thick. Do not whisk too often or it will never thicken. If sauce is not thick after 20 minutes, try adding 1 tsp arrowroot to mixture whisk well to incorporate, then allow to cook on low simmer for approximately 5 minutes.
You are done! It’s really not hard, I just wanted to cover ever possible scenario with the sauce, so it sort of dragged on. I don’t want to exclude anyone or leave anyone feeling lost, so I hope everyone understands 🙂