Smokey BBQ Cauliflower Tacos With Roasted Tomato & Sunflower Seed Aioli

What’s left I my fridge needs to go before our vacation on Friday. So I whipped this together super fast and man, it is yummy!

Smokey BBQ Cauliflower

1 Bottle BBQ sauce of choice, I used Amy’s
1/2 C chick pea flour
2 T water
1/2 t smoke salt, regular is fine
1 t onion powder
1 head cauliflower, chopped into florets

Mix all ingredients together and set aside while cauliflower is baking. Bake cauliflower on parchment paper for about 20 minutes at 400′. Remote from over and let sit for about 15 minutes. Once cooled, pour mixture over cauliflower and stir until all florets are covered. Place back in oven for 25 to 30 minutes. I like it a little crispy on top.

Roasted Tomato & Sunflower Seed Aioli

2 Medium tomatoes, middle cut out
2 T vegan mayo
1 T smoke flavor
1/2 C sunflower seeds
2 t salt, more or less to taste
1 t onion powder

Loosely wrap tomatoes in foil and place in oven at 400′ for 20 minutes. Cut in half and place in food processor along with the rest of the ingredients except the mayo. Blend together until somewhat coarse. Let cool for about 15 to 20 minutes before adding mayo. Mix well and serve on top of tacos.

*I also had some baby peppers and and onion I needed to use up so I chopped them all into small pieces, added corn and spread it out on a baking sheet. I roasted them for about as long as the cauliflower was in the oven with nothing on it. No oil or spices. They went great with the cauliflower along with a purple chive garnish and a little nutritional yeast.