Cauliflower Tacos al Pastor

Name: Cauliflower Tacos al Pastor
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 pcs cauliflower (medium head, cut into small florets); 3 pcs dried guajillo chili (stems and seeds removed); 1 pcs dried ancho chili (stem and seeds removed); 0.5 pcs pineapple (peeled, cored, cut into 1-inch rings); 2 tbsp achiote paste; 3 pcs garlic (cloves, peeled); 3 tbsp apple cider vinegar; 2 tbsp lime juice (freshly squeezed); 2 tbsp olive oil; 1 tsp cumin (ground); 1 tsp oregano (dried, preferably Mexican oregano); 0.5 tsp salt (divided use); 8 pcs corn tortilla (small, street-taco size); 0.5 pcs white onion (medium, finely diced); 0.25 cup cilantro (fresh, roughly chopped); 0.5 cup salsa verde (for serving); 2 pcs lime (cut into wedges for serving)

RATING

4.4/5(68)

TASTE SCORE

8/10

Smoky, spicy, and sweet cauliflower florets roasted until caramelized, then piled into warm corn tortillas with grilled pineapple and fresh onion-cilantro salsa. A vibrant meatless take on the classic Mexican al pastor that delivers all the big, bold flavor without the pork.

PREP

25m

COOK

25m

SERVES

2 PIECES

352 cal

SERVINGS

METHOD · 7 STEPS

prep
Rehydrate the dried chilis.
1.Toast guajillo and ancho chilis in a dry skillet over medium heat for 1-2 minutes until fragrant and pliable.
2.Transfer to a bowl, cover with hot water, and soak for 15 minutes until softened.
3.Drain, reserving 2 tablespoons of the soaking liquid.
TIPDon't skip the toasting — it deepens the smoky flavor of the chilis.
prep
Preheat the oven and prepare the cauliflower.
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Cut the cauliflower into bite-sized florets and place in a large mixing bowl.
mix
Blend the al pastor marinade.
1.Add rehydrated chilis, reserved soaking liquid, achiote paste, garlic, apple cider vinegar, lime juice, olive oil, cumin, oregano, and half the salt to a blender.
2.Blend until completely smooth, about 60 seconds.
3.Taste the marinade and adjust seasoning.
TIPThe marinade should be thick enough to coat the back of a spoon — add a teaspoon of water if too thick.
roast · ~25 min
Roast the cauliflower.
1.Pour the marinade over the cauliflower florets and toss well to coat every piece.
2.Spread in a single layer on the prepared baking sheet.
3.Roast for 20-25 minutes, tossing once halfway through, until tender and charred at the edges.
TIPDon't overcrowd the pan — use two sheets if needed to keep florets in a single layer.
grill · ~6 min
Grill the pineapple rings.
Heat a grill pan or skillet over medium-high heat. Place pineapple rings on the hot surface and cook for 2-3 minutes per side until dark grill marks appear and the fruit is warmed through. Remove, let cool slightly, and dice into small cubes.
TIPPat the pineapple dry before grilling for better caramelization.
prep · ~2 min
Warm the tortillas.
Warm each corn tortilla on a dry skillet or directly over a gas flame for 20-30 seconds per side. Stack and wrap in a clean kitchen towel to keep warm and pliable.
TIPCharring the tortillas slightly over an open flame adds a smoky note that complements the al pastor.
assemble
Build the tacos.
Fill each warm tortilla with a generous scoop of roasted cauliflower al pastor. Top with diced grilled pineapple, fresh white onion, and chopped cilantro. Drizzle with salsa verde and serve immediately with lime wedges on the side.
TIPDouble up the tortillas if they're thin — it prevents tearing and makes eating easier.