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    Home » Recipes » Cauliflower

    Cauliflower al Pastor Bowls

    Published: Apr 23, 2019 / Modified: Jul 1, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

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    cauliflower al pastor bowls
    cauliflower al pastor pin

    These vegetarian Cauliflower al Pastor Bowls feature deconstructed pastor tacos served over brown rice. Cooked cauliflower is tossed in a sweet and spicy pastor sauce and served with pineapple, cilantro, and cotija cheese.

    cauliflower al pastor bowls

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    My husband Will is a taco aficionado. Seriously, you name a taco, and he’s probably tried it. So, naturally, he’s the one who introduced me to tacos al pastor.

    These delicious tacos are stuffed with pineapple pieces and pork that’s been marinated in a sweet and spicy sauce made from pineapple, vinegar, chipotle peppers, and other seasonings.

    Then they’re served with onion, cilantro, and cotija, a hard Mexican cheese that tastes similar to Parmesan. YUM, right?

    Since we both absolutely love these tacos, Will thought it might be fun to do a veggie-based version for the blog! I instantly agreed, and soon enough I settled on cauliflower, which can be flavored with just about anything, to be the star of this dish.

    Looking for more grain bowl recipes? Check out the Honey Mustard Brussels Sprouts and Chickpea Bowls and the Sweet Potato Black Bean Meal Prep Bowls.

    pineapple and other ingredients

    Ingredients in Cauliflower al Pastor Bowls

    Unlike traditional pineapple and pork tacos, this is a completely vegetarian al pastor recipe. To make the al pastor sauce, I used:

    • Chipotle peppers in adobo sauce – If you aren’t familiar with these, clicking that link will show you the brand that I used. You can find this brand or a similar one in the ethnic section of pretty much any large grocery store. These peppers are spicy, so you can increase or decrease the number that you use depending on how spicy you want these bowls to be!
    • White vinegar
    • Chopped pineapple – I used fresh pineapple but you can also use canned pineapple that’s chopped or crushed, or pineapple juice.
    • Oregano, paprika, and garlic
    • ingredients in a blender
    • pastor sauce in a blender

    How to Make Cauliflower al Pastor Bowls

    To make the sauce, simply blend all of the ingredients together until you get a smooth sauce.

    To prepare the cauliflower taco filling, slice a head of cauliflower into florets. Sauté them with chopped red onion and olive oil for ~15 minutes over medium heat, or until the cauliflower is tender.

    Add the sauce to the skillet and mix it over the cauliflower florets until they are coated. Cook for a few minutes. Then, prepare the bowls by dishing out some of the cauliflower and adding chopped pineapple, cotija cheese, brown rice, and cilantro to each dish.

    cauliflower al pastor bowls

    These bowls are perfect for a quick dinner. They can also be prepped in advance and divided into containers to bring to work for lunch. If you don’t want to serve them as “deconstructed” tacos over rice, you can serve the fillings in tortillas instead.

    Whatever you do, you can’t go wrong! Seriously, I couldn’t stop eating this recipe, and was so disappointed when we ran out of our stash in the fridge!

    For another vegetarian cauliflower recipe, check out my Buffalo Cauliflower Lettuce Cups, Weeknight Cauliflower Curry Recipe, or the Garlic Rosemary Grilled Cauliflower Foil Packets!

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    cauliflower al pastor bowls

    Cauliflower al Pastor Bowls

    Deconstructed vegetarian al pastor tacos, made with cauliflower, pineapple, and cotija cheese, and served over brown rice. Great for dinner or as a make-ahead lunch option.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 4 bowls
    Calories: 343kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    For the bowls:

    • 1 tablespoon olive oil
    • 1 head cauliflower - chopped into florets
    • ½ red onion - diced
    • 2 cups pineapple - chopped, can sub canned
    • 2 cups brown rice - cooked
    • 1 cup cotija cheese - crumbled
    • Cilantro - for serving

    For the al pastor sauce:

    • 3 cloves garlic - minced
    • 2 canned chipotle peppers in adobo sauce - roughly chopped, plus a little sauce
    • ¼ cup white vinegar
    • 1 cup pineapple - chopped, can sub canned
    • 1 teaspoon dried oregano
    • 1 teaspoon smoked paprika
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    Instructions

    • If you need to prep the brown rice, do that before you make the rest of the recipe. Use quick rice or microwaveable frozen brown rice to save time.
    • Heat the olive oil in a large skillet over medium heat. Add the cauliflower florets and red onion and cook until the cauliflower is tender, about 15-18 minutes.
    • While the cauliflower is cooking, prepare the sauce by combining the garlic, chipotle peppers in adobo, white vinegar, pineapple, oregano, and paprika in a blender. Blend until smooth.
    • Once the cauliflower is tender, add the sauce to the skillet and mix well until the florets are coated. Cook for another 3-5 minutes. 
    • Prepare the bowls by adding ¼ of the cooked cauliflower, ½ cup chopped pineapple, ½ cup brown rice, and ¼ cup cheese to each bowl. Serve with fresh cilantro to taste. Enjoy!

    Notes

    • These bowls can keep in the fridge for up to 5 days, and are a great lunch option.
    • To increase the protein content, add black beans or another type of legume or shredded chicken.

    Nutrition

    Serving: 1bowl | Calories: 343kcal | Carbohydrates: 49g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 563mg | Potassium: 628mg | Fiber: 6g | Sugar: 18g | Vitamin A: 851IU | Vitamin C: 130mg | Calcium: 250mg | Iron: 3mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Enjoy!

    Lizzie

    More Cauliflower Recipes

    • Tahini Pasta with Cauliflower and Capers
    • Easy Cheesy Cauliflower and Potato Bake
    • Sweet and Sour Cauliflower
    • Vegan Cauliflower and Parsnip Soup
    • 3

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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