Week 18: Cauliflower Al Pastor Tacos

Week 18: Cauliflower Al Pastor Tacos

Happy Mother’s Day to all the mommas out there! We made dinner for my mom tonight – my sister made a great salad with peaches, avocado, pecans, and arugula, my dad made steak for the meat-eaters, and I decided to make these delicious cauliflower al pastor tacos (recipe from Half Baked Harvest). I’ve never tried al pastor tacos before so I can’t speak to the authenticity but I can tell you that these are so scrumptious if you are looking to change up your taco game! These would be perfect for Meatless Monday or Taco Tuesday or any time you’ve got a hankering for some spicy vegetarian Mexican food!

Ingredients: chipotle peppers in adobo sauce (you’ll find this in a small tin can and you can freeze the rest individually for future use), plus pineapple and pineapple juice, misc. produce, tortilla wraps, and feta cheese

Timing: 1 hour 5 minutes (30 minutes prep, 35 minutes cooking and assembling)

Yield: 9-10 tacos

Serving: main course on its own (we had a salad and some veggies and dip as a starter). I served the cheese and lime on the side so everyone could add as much or as little as they wanted.

How did it go? Quite well! It always takes me a little while to chop a cauliflower, get cilantro ready, chop an onion, etc. I have no idea how anyone could possibly do all that prep in only 10 minutes. I think the cooking may have taken me a little longer too as I had the heat lower initially out of fear of burning the onions. Once I turned it up, things obviously cooked much faster. The sauce didn’t really thicken much – I’m not sure if I should have cooked it more of maybe my pineapple was too wet and added extra liquid? They still tasted great, they were just a little messy with the thin runny sauce.

I loved that you can leave the cauliflower in the sauce for up to a day before serving. I got them all ready and cooked then left the cauliflower in the sauce on the stove (with the heat off) for an hour or so while we ate our apps and salads and then it was easy to quickly reheat and enjoy dinner sitting at the table instead of standing over the stove.

Taste: SO. GOOD. These have a lot of flavours going on – savoury, smoky, spicy, and a hint of sweetness from the pineapple. I found these to be quite spicy – the heat lingered after too, so if that’s your jam then you will LOVE these. The pineapple, lime, and feta all help cut the heat. I might leave out the fresh jalapeno next time to reduce the heat but that’s just a personal preference. These are a big change from the typical vegetarian tacos I usually make and I am so glad I stepped out of the comfort zone and tried something new – these did not disappoint!

Tips:

  • Pay attention to how much liquid goes in with your pineapple so the sauce isn’t too runny
  • Don’t be afraid to turn the heat up when cooking the cauliflower and onion (just stir often and keep an eye on how brown the bottoms are getting) or you’ll be at the stove a lot longer
  • Have a big glass of water and lots of napkins on hand!

Luke’s review: These Mexican tacos are a little bit spicy but are balanced well with the pineapple. Cauliflower has a nice char. Definitely need a napkin and a sombrero because this taco is quite juicy! Thumbs up overall, very well done.

Luke’s recipe rating: thumbs up



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