Tacos may just be one of my all-time favorite foods.
I know that’s such a bold statement, but I mean, let’s be real, almost everyone has a special spot for tacos!! Hello, Taco Tuesday anyone?!?!
I especially love tacos during the summer months for many reasons…
…one: as far fillings go, the options are endless.
…two: summer is a great time to break away from the oven. During these warmer months I prefer quicker cooking methods like the grill or skillet. I’ll either grill up some meat, chicken or veggies OR I’ll throw whatever I have on hand in a skillet, add some taco seasoning and call it a day. Dinner in thirty minutes… and no oven time, YES!
…reason three: fruity salsas. Duh.
…reason four: margaritas! It’s summer, margaritas all around!
…reason five: tacos feel light and fresh and that’s just want I want on a hot summer night…with a side of guacamole. Obviously.
So you see? Tacos are the perfect easy summertime meal, and today I’m sharing possibly my most favorite taco recipe to date, Cauliflower Al Pastor Tacos!! I know, I know, YUM!
Think about your favorite pork al pastor tacos and then swap the pork for cauliflower. This may seem like an odd combination at first, but I promise, it’s so delicious, and the perfect light option for summertime eating. The cauliflower gets stewed in a spicy, sweet pineapple sauce, then stuffed into a warmed Old El Paso tortilla and topped with cheese. SO GOOD!! Honestly, this taco is quickly going to become one of your new favorites.
All right, and that’s all I’ve got for you guys today, but before I go, I want to give you a heads ups and let you know what’s happening over here. In an effort to really put my all into this cookbook of mine, the posts in the next couple of weeks may be on the lighter side. It’s super important to me that I continue to stay in touch with you guys and share recipes daily, but I also really need to focus on the book so I can make my approaching deadlines. It’s definitely crunch time and I am ready… or well, doing my best to get there! lol!
So I’ll still be around, especially on Instagram and Snapchat (follow hbharvest) and will continue to share new summer recipes… because I simply cannot help myself… but for the next 3 or so weeks, my write ups will probably be a bit on the short side, I hope you all can understand. And with that, I also want to say that I am beyond excited with how the cookbook is shaping up and I cannot wait to share it all with you guys. I know fall of 2017 seems a little far out, but I have a feeling it’s going to sneak right up on us all!
Watch the How-To Video:
Cauliflower Al Pastor Tacos.
Servings: 4 Servings
Calories Per Serving: 373 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 cloves garlic minced or grated
- 2 tablespoons chili powder
- 2 teaspoons paprika
- 2 chipotle peppers adobo
- 1/2 cup pineapple juice
- ¼ cup white vinegar
- 2 cups fresh pineapple chunks divided
- 2 tablespoons olive oil
- 1 head cauliflower cut into florets
- ½ of a sweet onion thinly sliced
- 1 jalapeno seeded + diced
- ½ cup fresh cilantro chopped + more for serving
- 12 toasted corn or flour tortillas
- 4 ounces feta or goat cheese crumbled
- lime wedges for serving
- In a high-powered blender or food processor combine the garlic, chili powder, paprika, chipotle chilies, pineapple juice, vinegar and 1 cup of the pineapple chunks. Blend until completely smooth. Set the pineapple sauce aside.
- Heat a large skillet over medium-high heat and add the olive oil. Add the cauliflower and onions, season with salt + pepper. Cook for 12-15 minutes or until the cauliflower is tender and the onions have caramelized. Reduce the heat to low stir in the pineapple sauce, the remaining cup of pineapple chunks and the jalapeno. Simmer for 8-10 minutes or until the sauce has reduced and coats the cauliflower, there will still be sauce left in the pan, this is good. Remove from the heat and stir in the cilantro.
- Divide the cauliflower among the warmed tortillas, drizzling each taco with the remaining sauce left in the pan. Top each taco with fresh cilantro, lime juice and cheese. EAT
*For added protein you can add one (14 ounce) can of drained and rinsed chickpeas to the cauliflower mix when you add in the pineapple sauce. *Once you have cooked the cauliflower, it can sit in the pineapple sauce for up to 1 day. The cauliflower will absorb more of the flavors from the sauce and be extra delicious. To re-heat, just place the cauliflower back on the stove over low heat until warmed through.
Bring on the summer tacos parties!