Spicy Vegan Cauliflower Al Pastor Tacos
Ingredients
Adobo sauce
- Juice from 1 can Native Forest Organic Pineapple Chunks (about 3/4 cups)
- 1 cup pineapple chunks from same can, reserving the rest for cauliflower
- 1/4 cup white vinegar
- 2 chipotle peppers in adobo sauce (1 if you prefer less spicy)
- 4 cloves garlic
- 2 teaspoons chili powder
- 2 teaspoons paprika (smoked or regular)
- 1 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
Cauliflower components
- 2 tablespoons olive oil
- 1 head cauliflower, cut into florets
- 1 small onion, thinly sliced
- Remaining pineapple chunks from same can
- 1/2 lime, juiced
- 1/3 cup cilantro + more for topping
- Corn or flour tortillas
- Toppings: jalapeños, cilantro, avocado, extra lime, dairy free yogurt
Preparation
In a blender, add all adobo sauce ingredients and blend until smooth.
In a large pan over medium heat, add olive oil, cauliflower and onions and season with salt and pepper. Cook for 10-12 minutes, stirring often, until cauliflower has browned, is tender and onions are caramelized.
Reduce heat to low and stir in adobo sauce and remaining pineapple chunks. Simmer for 8 minutes, letting the sauce reduce, coating the cauliflower.
Stir in the cilantro and lime juice.
Fill your tortillas with cauliflower adobo and top with all of your favorite taco toppings.
