Cauliflower Tacos al Pastor
Mexican cravings be gone! Perfectly tender cauli florets meet a sweet smokey pineapple sauce, creating a plant-based version of your old fave. Paired with bright refreshing jicama & crunchy cabbage, against creamy avocado crema, you’ll be doing one serious happy dance.
The sauce recipe is almost exactly the same as the sweet & sour sauce I posted, so you can always repurpose that leftover sauce by adding the seasonings below (to give it that smokey spicy kick) & voila! 1 sauce, 2 ways :)
The Recipe:
makes about 3-4 servings
takes about 25-30 minutes
1 head of cauliflower (rinsed, dried, & cut into bit sized florets)
1/2 red onion, finely diced
1 c cubed pineapple
1 large shallot
2 cloves garlic
juice of 2 limes
1 tbsp coconut aminos
1/4 c tomato paste
1/4 c maple syrup
salt & pepper
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
hot sauce, as desired
Heat a skillet over medium heat with a little avocado oil. Add the red onion & cook 1 minute. Add the cauliflower florets & cook until tender, about 8 minutes.
In the meantime, blend all ingredients above from pineapple down. Season to taste as needed.
Pour into the skillet over the cauli mix. Let simmer & reduce down about 10 minutes.
Avocado Crema:
2 ripe avocados
3 cloves garlic, peeled
juice of 1 lime juice
touch of maple syrup
salt & pepper
Blend everything together until it’s incorporated & whipped. Taste & adjust seasoning as needed.
Can use as a topping for tacos or as a thick dressing for hearty greens like kale!
Taco Assembly:
jicama wraps (available in the Trader Joe’s produce case)
avocado crema (recipe above)
cauliflower al paster (recipe above)
finely chopped red cabbage
finely diced red onion
optional: fresh cilantro
I like to double up on the jicama wraps for each taco so they don’t break. Put a dollop of the avocado crema on the wrap, top with the cabbage, then the cauliflower, some red onion, a little cilantro & some leftover pineapple chunks if you have.