Al Pastor Roasted Cauliflower

Mexican Sides & Mains

This Al Pastor Roasted Cauliflower recipe has incredible flavor, and will truly show you just how versatile cauliflower is! I actually was never a fan of roasted cauliflower because the ones I had tried always lacked flavor, but this recipe has made me love it so much!

After experimenting with different recipes in my kitchen, I found the perfect mix of spices and chilis, to really embody the traditional al pastor flavor. Roasting the cauliflower with this marinade lathered over it, allows the flavors to soak into the cauliflower and really settle. Not only is the flavor so powerful, reminding me of when I used to love al pastor tacos, but it’s also so much lighter and healthier to indulge in!








For the cauliflower

  • 1 large cauliflower (or 2 small cauliflowers)
  • 2-3 tbsp olive oil 

For the marinade

  • 2-3 tbsp high heat oil (like avocado oil)
  • 6 guajillo chilies 
  • 3-4 chipotle peppers from a can 
  • 1/2 small white or yellow onion, skin removed
  • 5 garlic cloves, peeled 
  • 2 bay leaves 
  • 2 whole cloves
  • 7 whole peppercorns 
  • 1 cup vegetable broth
  • 1/4 tsp all spice
  • 1/2 tsp ground cumin 
  • 1 tbsp Mexican oregano 
  • 2 tbsp white wine vinegar (or apple cider vinegar)
  • 1 tsp salt 
  • 4-5 pieces of fresh pineapple 

Other ingredients

  • About 1/2 cup fresh pineapple 
  • 1 avocado 
  • Cilantro, chopped
  • Red onion Onion, diced small 
  • 3-4 limes 
  • Tortillas


  • Large pot
  • Large/medium sized pan
  • Blender
  • Casserole dish



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  1. Bring a large pot of water to a boil.
  2. Wash cauliflower well. 
  3. Once the water is boiling, add the cauliflower and 2-3 big pinches of salt to the boiling water. Let the cauliflower boil for 12-14 minutes or until it's tender but not too tender... you want it to stay Whole and in tact! 
  4. Remove the cauliflower from the boiling water and place into a baking dish.
  5. Preheat oven to 450 degrees F.
  6. Make the marinade: 
  7. Remove the seeds & veins from the guajillo chilis. 
  8. In a pan over medium heat, add 2-3 tbsp of a high heat oil. Add the onion and let it char for 2 minutes then add in Guajillo chilis, garlic cloves, whole cloves, peppercorns. Let it cook for 3-4 minutes then add in 1 cup broth, ground cumin, all spice & oregano. Let simmer for 7-8 minutes.
  9. After 7-8 minutes...carefully transfer the mixture to a blender. Add 1 tsp salt, a few pineapple chunks & vinegar. Blend until smooth. 
  10. Brush the cauliflower with a couple tbsp of olive oil then generously cover the cauliflower with the marinade. To the remaining Marinade, add thinly sliced pineapple and mix to cover the pineapple. 
  11. Add the pineapple to the baking dish & bake the cauliflower for 24 minutes total ...half ways through, check on it... if it seems to be getting to charred cover with foil and continue to bake for the full 24 minutes. 
  12. Should easily cut like butter! If it dosnt, bake for another 5-6 minutes! Top with cilantro, onion & fresh lime juice!


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