Preheat the oven to 450 degrees. Toss the cauliflower and chickpeas in the olive oil and BBQ sauce, and spread on a baking sheet. Place in the oven and cook for approximately 15 to 20 minutes, or until the cauliflower is tender.
Meanwhile, prepare the slaw: In a medium bowl, toss together the shredded cabbage, cilantro, oil, maple syrup, vinegar, Dijon, and salt.
Right before serving, warm the corn tortillas. Place them, one at a time, over the direct flame of a gas stove or in a hot skillet. When they get a little charred on the bottom (15 to 60 seconds, depending on which method you’re using), flip them with tongs to warm the other side. Place them on a plate and cover with a slightly damp paper towel until you’re ready to use them.
Add a scoop of cauliflower and chickpeas to each tortilla. Top each with a little slaw, pineapple, avocado, and a drizzle of extra BBQ sauce. Enjoy!