Cauliflower Al Pastor

Chef Devon Sanner’s
Local Vegetable Recipes
Cauliflower Al Pastor

Cauliflower- Agritopia- Gilbert, AZ

February 15th, 2021

Ingredients:

• 1 head (about 1 pound) cauliflower, broken into small florets

• 1 cup yellow onion, thinly sliced

• 2 Dried guajillo chiles

• 2 Dried ancho chiles

• ½ cup Vegetable broth (hot) or hot water

• 4 Tbs. (divided) Canola or vegetable oil

• 1 tsp. ground cumin

• 1 tsp. Dried Mexican oregano

• 1 Tbs. Achiote (annatto seed) paste

• 1 tsp. Paprika

• 1 chile + 2 tsp. Adobo paste Chipotle in adobo, seeds removed

• 2 cloves Garlic

• 1 Tbs. (+ more to taste as needed) Kosher salt

• 1 Tbs. Granulated sugar

• 2 cups, divided Pineapple chunks

• ½ cup Pineapple juice

• ¼ cup Apple cider vinegar

• 1 Jalapeño, seeded and finely diced

Procedure:

1. Remove seeds and stems from ancho and guajillo chiles and toast chiles in a pan over medium-high heat, turning over occasionally. When chiles are fragrant, place them in a bowl and pour hot vegetable broth or hot water over chiles. Cover and set aside.

2. In the same pan, add 2 Tbs. oil, then add cumin, oregano, achiote paste, and paprika. Sauté for about 30 seconds, then add chipotle and adobo, garlic, salt, and sugar. Sauté for another 30 seconds, then add pineapple juice, vinegar, and 1 cup of the pineapple chunks. Remove from heat and purée all this mixture along with the rehydrated chiles and their liquid.

3. Heat a large pot over medium-high heat. Add 2 Tbs. oil, then add onions and cauliflower. Sauté the vegetables, stirring occasionally, about 15 minutes, until the onions have started taking on a golden color and the cauliflower begins to soften. 

4. Add the sauce purée, the remaining one cup of pineapple chunks, and jalapeño, turn down the heat to medium-low and let simmer for another 15 minutes, stirring occasionally. Taste and adjust seasoning with salt.

5. Serve with warm tortillas, chopped onions, salsa, and lime wedges.