Cauliflower Tacos al Pastor
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
6 steps. 5 minutes total.
- 1
Step 1
- a.Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Step 2
- a.Prepare the marinade.
- b.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.
- c.Drain the chiles and add them to a blender.
- d.Add the achiote paste, pineapple juice, vinegar, garlic, 1/4 onion, cumin, oregano, salt, and pepper to the blender.
- e.Blend on high until the marinade is completely smooth, about 1-2 minutes.
- 3
Step 3
- a.Prepare and marinate the cauliflower.
- b.Cut the cauliflower into small, bite-sized florets and place them in a large bowl.
- c.Pour the blended marinade over the cauliflower, add the olive oil, and toss well until every floret is evenly coated.
- 4
Step 4
- a.Roast the cauliflower.
- b.Spread the marinated cauliflower in a single layer on the prepared baking sheet. Avoid overcrowding the pan; use two sheets if necessary.
- c.Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and has nicely charred edges.
- 5
Step 5
- a.Prepare toppings and warm tortillas.
- b.While the cauliflower is roasting, finely dice the fresh pineapple and the remaining white onion, and chop the cilantro.
- c.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
Step 6
- a.Assemble the tacos.
- b.Fill each warm tortilla with a generous portion of the roasted al pastor cauliflower.
- c.Top with diced pineapple, onion, and a sprinkle of fresh cilantro.
- d.Serve immediately with lime wedges on the side for squeezing over.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, don't overcrowd the baking sheet. This allows the cauliflower to roast and char rather than steam.
- 2To add a deeper, smokier flavor, briefly toast the dried chiles in a dry skillet for 30 seconds per side before soaking them.
- 3Fresh pineapple makes a huge difference. Its sweetness and acidity perfectly balance the smoky marinade.
- 4The al pastor marinade can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- 5For extra crispy bits, switch the oven to the broil setting for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- 6Store leftover cauliflower in an airtight container in the fridge for up to 4 days. Reheat in a skillet or oven.
Adapt it for your goals.
Quick
Use a high-quality store-bought al pastor sauce or seasoning blend to marinate the cauliflower, skipping the marinade-making steps.
high proteinHigh protein
Toss 1 cup of cooked black beans or chickpeas with the cauliflower and marinade before roasting to add a substantial protein boost.
spicySpicy
For extra heat, add 1-2 dried chipotle peppers or chiles de árbol to the marinade along with the guajillo chiles.
low carbLow carb
Serve the roasted al pastor cauliflower in crisp lettuce cups (like butter or iceberg lettuce) instead of tortillas for a low-carb version.