Cauliflower ‘al Pastor’, Pineapple and Pickled Onions Tacos
This delicious vegetarian take on the classic recipe tacos al pastor features chunks of cauliflower marinated in spices and roasted in the oven, piled into tacos with habanero crema and strips of roasted pineapple.
From the book
TACOS: Over 50 Recipes that Bring All the Flavour and Fun
50 must-try tacos recipes from the creators of Breddos Tacos.
From tortillas, salsas, marinades and cremas to umami-rich proteins and fillings.
For fans of Mexican street food, keen to explore the region's vibrant and varied dishes.
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Ingredients
| 1 head of | cauliflower |
| 2 tsp | ground hibiscus flowers (optional) |
| For the marinade: | |
|---|---|
| 100ml (3½fl oz/scant ½ cup) | natural yoghurt |
| 2 | garlic cloves |
| 2 tbsp | achiote paste |
| 1 | onion, roughly chopped |
| 1 tbsp | cider vinegar |
| 1 tsp | cumin seeds |
| 3 | allspice berries |
| 2 tsp | sea salt |
| 1 tsp | crushed black pepper |
| For the habanero crema: | |
| 200ml (7fl oz/scant 1 cup) | crema or sour cream |
| 2 | chipotles in adobo |
| 1 | dried habanero chilli, soaked in hot water for 30 minutes |
| 1 tsp | dried oregano |
| To serve: | |
| 8 | corn tortillas |
| ½ tsp | ancho chilli oil, or to taste |
| pink pickled onions | |
| 4 | radishes, halved |
| ½ | pineapple, sliced into sticks, roasted in a dry frying pan or chargrill pan until blackened |
Method
To make the habanero crema, whiz all of the ingredients together in a blender until you have a smooth sauce.
Split the cauliflower in half vertically, core, then trim it at the base, leaving behind some of the root to keep the florets together.
In a bowl, whisk together the marinade ingredients until thoroughly combined. Rub the marinade mixture into the cauliflower, being sure to completely cover the two halves. Set aside to marinate for 3–4 hours.
Heat your oven to 220°C (425°F/Gas 7). Put the cauliflower halves on a baking tray, cut sides down, and bake in the oven for 1–1½ hours. Take out of the oven, sprinkle the hibiscus powder over the cauliflower and slice into 4cm (1½ inch) segments.
Warm up your tortillas and place some of the cauliflower segments on each one. Follow with the habanero crema, ancho chilli oil, pink pickled onions, radishes and pineapple sticks.
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