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Smoky, tangy, and sweet roasted cauliflower florets seasoned with a classic al pastor marinade. A delicious and satisfying plant-based twist on the beloved Mexican street taco, perfect for a weeknight dinner.
For 4 servings
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Prepare the marinade.
Prepare and marinate the cauliflower.
Roast the cauliflower.

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Smoky, tangy, and sweet roasted cauliflower florets seasoned with a classic al pastor marinade. A delicious and satisfying plant-based twist on the beloved Mexican street taco, perfect for a weeknight dinner.
This mexican_american recipe takes 50 minutes to prepare and yields 4 servings. At 504.08 calories per serving with 13.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare toppings and warm tortillas.
Assemble the tacos.
Use a high-quality store-bought al pastor sauce or seasoning blend to marinate the cauliflower, skipping the marinade-making steps.
Toss 1 cup of cooked black beans or chickpeas with the cauliflower and marinade before roasting to add a substantial protein boost.
For extra heat, add 1-2 dried chipotle peppers or chiles de árbol to the marinade along with the guajillo chiles.
Serve the roasted al pastor cauliflower in crisp lettuce cups (like butter or iceberg lettuce) instead of tortillas for a low-carb version.