Crispy Cauliflower Al Pastor Tacos With Jalapeño Salsa, Chipotle Cashew Crema, Pickled Cabbage & Lime
Cooking Timeline
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⚡ Critical Path (3 steps)
These steps determine the minimum cooking time. Any delay here delays the entire recipe.
- 1Preheat oven and prepare pans10m
- 2Prep and roast cauliflower22m
- 3Assemble and serve tacos5m
⚡Critical stepPreheat oven and prepare pans
⚡Critical stepPrep and roast cauliflower
Warm the corn tacos
Prep lime and cabbage
⚡Critical stepAssemble and serve tacos
Nutrition Information
Step-by-Step Instructions
Preheat oven and prepare pans
10 minPreheat your oven to 200°C / 220°C fan, then take out a large roasting tray and a frying pan.
Equipment: oven, large roasting tray, frying panTemperature: 200°CPrep and roast cauliflower
22 minCut the cauliflower into bite-sized chunks, place them in the roasting tray, and toss with a drizzle of olive oil and the adobo sauce , ensuring each piece is evenly coated. Roast in the oven for 15–20 minutes, or until the sauce starts to caramelise.
Equipment: knife, cutting board, large roasting tray, ovenWarm the corn tacos
3 minPlace your frying pan over a medium heat and dry-fry the corn tacos (without oil) for 30 seconds on each side, or until warm and soft. Add a sprinkle of water if you’d like them extra soft. Alternatively, place the stack of tacos on a plate and cover with a damp kitchen towel. Microwave on medium for 30 seconds at a time; after about a minute, the tacos should be soft and fragrant.
Equipment: frying pan, plate, microwavePrep lime and cabbage
3 minCut the lime into quarters and drain the red wine vinegar pickled red cabbage .
Equipment: knife, cutting boardAssemble and serve tacos
5 minTo serve, lay the tacos on a large plate and top with the pickled red cabbage and roasted cauliflower . Drizzle over the jalapeno salsa and cashew crema , then finish with a squeeze of fresh lime juice. Enjoy!
Equipment: large plate