Al pastor Roasted Cauliflower Tacos

These cauliflower al pastor tacos are impressively delicious, easy to make, and very healthy. Everything is placed on a baking sheet and baked until golden and perfect. The magic happens when you make tacos with the cauliflower, pineapple, onion, and finish them off with cilantro, lime, and chopped onion. And of course, a good salsa.
Two tacos on a plate next to a plate of guacamole.

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?

A food processor full of onions and peppers on a cutting board, ready to make delicious 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.

A plate of chickpeas and pineapple on a cutting board.

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.

A baking tray with pineapples and onions, perfect for pastor tacos.

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.

A person holding a taco with cauliflower on a baking sheet.

Al Pastor Roasted Cauliflower Tacos

Alejandra Graf
These cauliflower al pastor tacos are impressively delicious, easy to make, and very healthy. Everything is placed on a baking sheet and baked until golden and perfect. The magic happens when you make tacos with the cauliflower, pineapple, onion, and finish them off with cilantro, lime, and chopped onion. And of course, a good salsa.
5 de 1 voto
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 384 kcal

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

Serving: 1servingCalories: 384kcalCarbohydrates: 78gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1832mgPotassium: 1010mgFiber: 15gSugar: 20gVitamin A: 822IUVitamin C: 99mgCalcium: 161mgIron: 4mg
Keyword cauliflower

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
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