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.
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.