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About this recipe
This is a revolutionary version of a Mexican classic that I promise you, it will win over vegans and carnivores: Cauliflower Tacos al Pastor.
I promise it’s a delicious way to eat cauliflower because this recipe captures the essence and heart of the traditional tacos al pastor and offers a lighter and healthier option without sacrificing the classic flavor. This dish is a flavor bomb, light, healthy, and full of love and respect for traditions. Serve it for dinner, as an appetizer, or as a filling for quesadillas.
How To make cauliflower al pastor TAcos?
Step 1: Prepare the marinade
The first step is to soak the chiles to make the marinade.
I soak the chiles first, then chop the rest of the ingredients. When I’m done, the chiles are soft and ready to blend and make the adobo al pastor.
Step 2: Place everything on the baking sheet
The next step is to marinate the cauliflower and chickpeas. It is easier if you do it in a large bowl.
If you don’t want to use more dishes, add the marinade directly to the baking sheet.
Step 3: Bake
Place the marinated cauliflower and chickpeas on the prepared baking sheet, and add the sliced onion and diced pineapple.
Bake until everything is golden brown, turning the pan occasionally.
Al Pastor Roasted Cauliflower Tacos
Equipment
- 1 Baking sheet
- blender
- Large bowl
Ingredients
- 3 guajillo chiles
- 4 garlic cloves
- ¼ small white onion
- 2 tablespoons apple cider vinegar
- ¼ cup lime juice
- ½ cup orange juice
- ¼ cup vegetable oil
- 1 tablespoon salt
- 1 teaspoon oregano
- 55 g achiote paste about half a 110g package
- 1 large cauliflower head cut into florets
- ½ red or white onion sliced thick
- 1 cup pineapple chunks
- 1 ½ cups chickpeas 1 can, drained
- 12 corn tortillas
- Chopped onion to taste
- Chopped cilantro to taste
- Lime wedges
- Green salsa
Instructions
Abobo
- In a blender, place the guajillo chiles (previously soaked in hot water, deveined, and seedless), garlic cloves, onion, apple cider vinegar, lime juice, orange juice, vegetable oil, salt, oregano, and achiote paste. Blend until smooth and homogeneous.
Cauliflower
- In a large bowl, pour the adobo mixture over the cauliflower florets and chickpeas. Make sure they are well coated with the adobo. Let marinate for 3 minutes to absorb the flavors.
Roast
- Cover a baking sheet with parchment paper to prevent the cauliflower from sticking.
- Distribute the marinated cauliflower florets and chickpeas on the baking sheet. Also add the onion slices and pineapple chunks.
- Roast for approximately 25 minutes in an oven at 200°C (390°F), or until the cauliflower is golden and tender. During cooking, you can flip the cauliflower pieces to ensure even browning.
Serve
- Heat the corn tortillas and place one or two tablespoons of the cauliflower al pastor on each. Finish the tacos with chopped onion, fresh cilantro, and a squeeze of lime to taste. Serve with green salsa for that delicious final touch.
Notes
- Cauliflower al pastor can be stored well in a tightly closed container in the refrigerator.
- When baking the cauliflower, turn the baking sheet occasionally and move it constantly to ensure even roasting.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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