These vegan cauliflower tacos al pastor are jam-packed with flavor thanks to spicy cauliflower, pineapple, pickled red onions, avocado, and cashew queso. Who needs meat?! (Just kidding.)
Our testers are calling these sorta sweetly spicy vegan tacos “outstanding,” “easy,” and “a delight to the taste buds.” And we wholeheartedly agree. Given the abundance of spiced cauliflower, pickled onions, roasted pineapple, and avocado, you’ll be too distracted happily noshing on these tacos to even notice that they’re meat-free.–Angie Zoobkoff
Vegan Cauliflower Tacos Al Pastor
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 2
- For the pickled red onion
- 1/2 red onion (3 1/2 oz), thinly sliced
- 2/3 cup seasoned rice vinegar
- For the cauliflower tacos
- About 3 cups cauliflower florets (12 oz), cut into bite-size pieces
- 1 can pineapple chunks (8 oz), drained and cut into smaller chunks
- 2 tablespoons olive oil
- 2 teaspoons taco seasoning or chili powder
- 1/2 teaspoon sea salt
- Eight (6-inch) soft corn tortillas
- For the cashew queso
- 1 cup water
- 1 cup raw cashews
- 2 tablespoons nutritional yeast flakes
- 4 ounces canned tomato sauce (about 1/3 cup)
- 1 teaspoon sea salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 2 teaspoons agave nectar
- For serving
- Sliced avocado or guacamole
- Chopped fresh cilantro
- Lime wedges
- Make the pickled onions
- 1. In a small bowl, toss the red onion and the vinegar to thoroughly combine. Let sit until the onions soften, 1 to 2 hours. Store in an airtight container in the refrigerator for up to 2 weeks.
- Make the cauliflower tacos
- 2. Preheat the oven to 425°F (220°C).
- 3. On a rimmed baking sheet, combine the cauliflower and pineapple and toss with the olive oil, taco seasoning, and salt. Arrange in an even layer and roast until the cauliflower is fork-tender and nicely charred, about 25 minutes. Taste and adjust the seasoning.
- Make the cashew queso
- 4. While the cauliflower is roasting, toss all the queso ingredients into a blender and whiz until smooth. Transfer to a small saucepan set over medium-low heat and warm, stirring frequently to avoid scorching, until heated through and thickened, about 5 minutes. Remove from the heat. (You’re going to have plenty of queso. Trust us. Cover it and stash it in the fridge and save it for your next batch of tacos or dip tortilla chips into it or simply savor it by the spoonful.)
- Assemble the tacos
- 5. Heat the tortillas in a pan over medium-high heat or by placing each directly on the burner over medium-low heat until lightly browned, 20 to 30 seconds per side.
- 6. Layer on some of the cauliflower and pineapple, cashew queso, pickled onions, and avocado. Garnish with cilantro and serve with lime wedges.