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.
Course Dinner, Lunch, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 bowls
Calories 343kcal
Author Lizzie Streit, MS, RDN


For the bowls:

  • 1 tbsp olive oil
  • 1 head cauliflower chopped into florets
  • 1/2 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:


  • 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 1/4 of the cooked cauliflower, 1/2 cup chopped pineapple, 1/2 cup brown rice, and 1/4 cup cheese to each bowl. Serve with fresh cilantro to taste. Enjoy!


  • 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.


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