Vegan Tacos de Coliflor al Pastor (Cauliflower Tacos with Pineapple)
Why this recipe works
- Al pastor-style depth: Guajillo chilli, tamarind, vinegar and garlic create a smoky, tangy marinade that gives the cauliflower a bold savoury base.
- Charred edges, fresh toppings: High-heat roasting gives the cauliflower caramelised edges, while pineapple, onion, coriander and lime add brightness and crunch.
- Fast weeknight format: The filling roasts in under half an hour, and the tortillas only need a quick warm-through before assembling.
Get the most out of this recipe
Adjust the heat
- Make it milder: Use a mild chilli powder in place of guajillo for a softer, less smoky heat.
- Add more heat: Add a hotter chilli powder or a little finely chopped fresh chilli to the marinade if you prefer a sharper finish.
- Keep the heat balanced: Finish generously with lime and pineapple so the chilli stays rounded rather than harsh.
Texture tips
- Give the cauliflower space: Spread the florets in a single layer so they roast and brown rather than steam.
- Warm tortillas just before serving: Heating the tortillas in a dry pan keeps them pliable without making them damp.
Ingredient notes
- Use ripe pineapple: Ripe pineapple gives the best sweet contrast to the smoky marinade and lightly caramelises in the final minutes of roasting.
- Adjust the sharpness: Tamarind, vinegar and lime all bring acidity, so add the final lime squeeze to taste rather than automatically.
Make-ahead tips
- Prep the components ahead: The cauliflower can be cut and the toppings prepared in advance, then roasted and assembled when needed.
- Reheat for the best texture: Reheat the roasted cauliflower and pineapple on a baking tray at 220°C (430°F) until hot and lightly re-crisped.
- Assemble at the table: Keep the filling, tortillas and fresh toppings separate until serving so the tacos stay warm and fresh.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 230°C (445°F). Cut the cauliflower into bite-sized florets and slice the red onion thinly; cut the pineapple into small pieces. Finely grate or crush the garlic.
- In a large bowl, whisk together the vegetable oil, guajillo chili powder, tamarind paste and apple cider vinegar until smooth. Add the garlic and cauliflower, then toss until every floret is well coated. Spread out on a baking tray in a single layer.
- Roast for 18 to 22 minutes, turning once halfway, until the cauliflower is tender and deeply caramelised at the edges. Add the pineapple to the tray for the final 5 minutes so it warms and lightly colours. Keep an eye on the sugars so it does not burn.
- Warm the corn tortillas in a dry frying pan over medium heat for about 20 to 30 seconds per side, stacking them as you go. Roughly chop the fresh coriander. Cut the limes into wedges.
- Fill each tortilla with the roasted cauliflower and pineapple, then top with red onion and coriander. Squeeze over lime to taste just before serving. Serve immediately while the tortillas are warm.
Recipe notes
Tips
- For the best char, avoid overcrowding the tray; use two trays if needed so the cauliflower roasts rather than steams.
- If you like a sharper bite, toss a little of the sliced red onion with a squeeze of lime and leave it for 10 minutes while the cauliflower roasts.
- Food safety note: if serving to vulnerable groups, wash the fresh coriander and lime thoroughly before use.
Substitutions
- Replace apple cider vinegar with white wine vinegar for a slightly softer acidity.
- Replace guajillo chili powder with mild chili powder for a less smoky, more straightforward heat.
- Replace tamarind paste with pomegranate molasses for a similar sweet-sour depth.
Storage
- Refrigerate up to 3 days
- Store the roasted cauliflower and pineapple in an airtight container in the fridge. Reheat on a baking tray at 220°C (430°F) for 8 to 10 minutes until hot and re-crisped; warm tortillas fresh for serving.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: Mexican
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