Looking for a vegetarian recipe with tons of flavor? Roasted Cauliflower Al Pastor Tacos will satisfy and hit all the notes we look for in a taco.
AL PASTOR SAUCE
It’s all in the sauce. The recipe has four guajillo peppers and two tablespoons of Anchiote paste. The peppers and chile paste is what delivers the heat. But, it’s the surprise of the white vinegar and clove that layers the sauce with flavor and depth. The pineapple juice adds sweetness to the red chile sauce and marries perfectly with pork or chicken and in this case, cauliflower.
Cauliflower is one of those vegetables that people either love or hate when eaten raw. Cauliflower heads can be roasted, grilled, boiled, fried, pickled, or eaten raw. What I love about working with cauliflower, is how it absorbs the flavors or spices you cook it with.
Of course the al pastor cauliflower is delicious in a good quality corn tortilla. We’ve been really digging the ones from Kernels of Truth. What I also discovered is that it’s also good without the tortilla. I’ve been eating a lot more “bowls” lately. I love mixing ingredients and flavors to create a one bowl dish. The Al Pastor Cauliflower tasted divine on top of a bed of cooked white rice with a side of black beans and greens.
ABOUT THE RECIPE
For the tacos, we love chopping white onions and cilantro and mixing together like how you find at taco trucks. Throw in some slices of avocado and top with your favorite salsa and you are all set.
- 1 head of cauliflower
- olive oil, to drizzle
- kosher salt, to taste
- 4 dried guajillo peppers
- 2 tablespoons achiote paste
- ¼ cup pineapple juice
- ¼ cup white vinegar
- 3 garlic cloves
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 2 cloves
- 1 ½ teaspoons kosher salt
- ½ cup pineapple chunks
- Preheat oven to 425°F.
- Remove large leaves from the base of the cauliflower so that the stem is exposed; discard the leaves. With a chef knife, quarter the cauliflower head. Cut the cauliflower into bite-sized florets.
- Place the cauliflower florets on a foil-lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Roast the florets for 25-30 minutes, until the florets are cooked through and begins to caramelize. Meanwhile make the sauce.
- Add the guajillo peppers to a 3-4 qt pot and cover with water. Bring to a boil over high heat. Once the water boils, remove from heat and cover for 15 minutes to soften.
- Remove the stems from the softened guajillo peppers. Add to the blender along with the rest of the ingredient: achiote paste, pineapple juice, white vinegar, garlic, Mexican oregano, cumin,
black pepper, cloves, and salt.
- Blend on high until pureed.
- In large skillet, add the al pastor sauce and bring to a simmer over medium heat. Add the roasted cauliflower and pineapple chunks, toss to coat and allow to cook for about 5 minutes.
- It’s time to assemble your