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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!
OK, now let’s make tacos…and don’t forget about the Margaritas. Oh, or maybe a Paloma?!?! Or Mojito?!? Really any summery drink will work beautifully.
Watch the How-To Video:
Cauliflower Al Pastor Tacos.
Servings: 4 Servings
Calories Per Serving: 650 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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
Notes
*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!
I love the idea, but . . . these tacos didn’t work out so well – too spicy for our palates and my husband and I found the pineapple overwhelming. The recipe would probably be good with some adjusting of flavor profile, but I’d suggest marking clearly how to adapt the spices to taste.
HI Stephanie, sorry these are a bit spicy for you. To tone done the spice, use less chipotle pepper, omit the jalapeño and if desired use less pineapple. Please let me know if you have questions. Thank you! ?
Seriously obsessed with these tacos! Can’t wait to give them a try for taco Tuesday :).
AH Let me know what you think! Have fun and hope you love them!
You must love spice because we are Mexican and could barely handle these!! They were good but I am def. adjusting the heat next time!
I do!! I’m sorry they were to spicy! Hopefully next time they will be better!
Happy you liked them! Thank you!
Goodness gracious – I need these tacos! I totally have a soft spot for tacos (we had tacos for dinner). My husband calls anything I make “Sarah tacos that aren’t really tacos” because I fill them with non-standard taco things – ha! I’m with you: the fillings are endless! I LOVE cauliflower in tacos and I’m certain I’d love these!
I SO have a soft spot for tacos!! Haha! Anything in a taco wrap is perfectly okay with me!
I hope you get to try them Sarah!! (:
We enjoyed this. It was very good. I didn’t have any tortillas left and was too lazy to go to the store so I ended up serving it over rice. Thanks Tieghan.
That still sounds so yummy! Thanks for making!!
I love this idea! Substituting cauliflower for carnitas or beef in a taco filling is perfect for maintaining flavor and adding more nutrients! Also, I definitely am a huge taco fan, despite having been a Quesadilla and Tostada girl as a child!
Thanks so much, Cassie! Hope you are having a great Friday!
Right!! and its so fun! anything Mexican is so yummy!
Can’t wait to make. But one question, when I’m cooking the onion and cauliflower I only add salt and pepper? No oil?
Hey Rosemary,
Than you so much for pointing this out. You will need to add oil. Heading to fix the recipe now. Thanks so much and I hope you love the tacos!
To be honest, I admire your posting regularity while writing a cookbook, and how (comparatively) long your write-ups are, and I wonder with some awe how you maintain both. If you need to scale it back temporarily, so what? You’ll be be back to verbose eventually, it’s not forever. I’m rooting for you as you approach the home stretch of writing! I hope there’s a very relaxing vacation waiting for you at the end of the rainbow! (And if it’s in San Diego, I’d totally high-five you in person and give you grocery store and restaurant tips, although you’ve probably got that covered. ;)) Best wishes!
Awh Thank you Christine! It means a lot cutting down hear it wont bother you! Hopefully the vacation will work out!! seriously appreciate the comment (:
So looking forward to your cookbook but don’t forget to have some summer fun.
I like to go back and look at past posted recipes and this would be a good time to do it.
Thank you!! I wont forget!! The summers the best!
These tacos look soooo delicious; I can’t wait to try them! I don’t believe any of us will feel the least bit slighted as you work to complete the book we so eagerly await!
I hope you love the tacos!! Thank you!! Hope you love the book as well !
Cauliflower is so meaty tasting that I KNOW these taste amazing. Every single recipe you come up with and all the photos you take are worthy of being in a cookbook, so I can’t even imagine what yours is going to be like! Honestly I have absolutely no idea how you test recipes, take and edit the most stunning food photos everyday, and manage to sleep more than two hours a night, HA! So backing up for a few weeks will keep you from losing your mind. Your recipes and photos are an inspiration?.
WOW thank you Leslie!! It means so much!! (:
this looks amazing! I definitely need to try this soon. I’m just getting into cauliflower. Hopefully this will change my mind on it!!
https://searedandshameless.com
Hopefully it will! It’s so good!!
What a great twist for a taco. I’m not sure how you’ve been doing all you’ve been doing – your energy level is awesome! Good luck focusing on completing your book. Can’t wait to hold a copy in my hands!
Thank you Jean! Can’t wait for it to be out !! (:
These look fabulous! Perfect Friday no meat meal. Will try them soon. Best of luck on your book – can’t wait to see it!
Thanks Rose! So happy you like them! (:
You basically had me at taco, but now I’m completely sold! Oh, and I’m so glad that you’ll be focusing on your book for now, don’t worry about a little bit shorter posts. I can’t wait for fall 2017!
It is true, I have accumulated way too many hard and soft cover cookbooks, newspaper recipe clippings, recipe index cards and recipes saved to my computer via snipping tools, but I, too, can’t wait for fall 2017, Tori/Gringalicious.
Ah Thank you Jude!!
Ah! Thank you haha! Its crunch time!!