Cauliflower Tacos al Pastor with Pineapple Salsa

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 2

   Prepare the marinade.

   • Place the de-stemmed and de-seeded guajillo chiles in a bowl and cover with boiling water. Let them soak and soften for 15 minutes.
   • Drain the chiles and add them to a blender.
   • Add the achiote paste, pineapple juice, vinegar, garlic, 1/4 onion, cumin, oregano, salt, and pepper to the blender.
   • Blend on high until the marinade is completely smooth, about 1-2 minutes.
3. 3

   Prepare and marinate the cauliflower.

   • Cut the cauliflower into small, bite-sized florets and place them in a large bowl.
   • Pour the blended marinade over the cauliflower, add the olive oil, and toss well until every floret is evenly coated.
4. 4

   Roast the cauliflower.

   • Spread the marinated cauliflower in a single layer on the prepared baking sheet. Avoid overcrowding the pan; use two sheets if necessary.
   • Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and has nicely charred edges.
5. 5

   Prepare toppings and warm tortillas.

   • While the cauliflower is roasting, finely dice the fresh pineapple and the remaining white onion, and chop the cilantro.
   • Just before serving, warm the corn tortillas one by one in a dry skillet over medium-high heat for about 30 seconds per side, or until warm and pliable.
6. 6

   Assemble the tacos.

   • Fill each warm tortilla with a generous portion of the roasted al pastor cauliflower.
   • Top with diced pineapple, onion, and a sprinkle of fresh cilantro.
   • Serve immediately with lime wedges on the side for squeezing over.