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Adobo Cauliflower Recipe

Name: El Mercado Mexican Kitchens Adobo Cauliflower Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 count corn tortillas (6-inch); 2 tbs vegetable oil (for warming/grilling tortillas); 2 tbs fresh cilantro (chopped); 4 count lime wedges; 700 g cauliflower florets (medium pieces); 2 tbs achiote paste; 1 tsp chipotle in adobo (finely chopped); 1 tbs dried guajillo chile powder; 1 tsp smoked paprika; 1 tsp ground cumin; 2 cloves garlic (minced); 2 tbs distilled white vinegar; 50 ml orange juice; 2 tbs olive oil; 1 tsp kosher salt; 1 tsp black pepper (freshly ground); 300 g cauliflower (trimmed, chopped); 1 tbs unsalted butter; 60 ml whole milk; 60 ml vegetable stock (or water); 1 tsp salt; 0.25 tsp white pepper; 150 g ripe pineapple (peeled, cored, small dice); 2 tsp Dijon mustard; 1 tsp whole-grain mustard; 1 tsp honey; 1 tbs rice vinegar; 1 tsp olive oil; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by El Mercado Mexican Kitchen

Time55m

Serves4

Corn tortilla, al pastor seasoned cauliflower, cauliflower puree, pineapple mustarda

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Ingredients

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Tortilla & Assembly

6 count corn tortillas (6-inch)

2 tbs vegetable oil (for warming/grilling tortillas)

2 tbs fresh cilantro (chopped)

4 count Lime wedges

Al Pastor–Style Cauliflower

1.54 lb (700 g) cauliflower florets (medium pieces)

2 tbs achiote paste

1 tsp chipotle in adobo (finely chopped)

1 tbs dried guajillo chile powder

1 tsp Smoked paprika

1 tsp Ground cumin

2 cloves Garlic (minced)

2 tbs distilled white vinegar

3 3/8 tbsp (50 ml) Orange juice

2 tbs olive oil

1 tsp kosher salt

1 tsp black pepper (freshly ground)

Cauliflower Purée

10.6 oz (300 g) cauliflower (trimmed, chopped)

1 tbs Unsalted butter

1/4 cup (60 ml) whole milk

1/4 cup (60 ml) vegetable stock (or water)

1 tsp Celtic sea salt

1/4 tsp White pepper

Pineapple Mustarda

5.29 oz (150 g) ripe pineapple (peeled, cored, small dice)

2 tsp Dijon mustard

1 tsp whole-grain mustard

1 tsp Honey

1 tbs Rice vinegar

1 tsp olive oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Al Pastor–Style Cauliflower

Prepare marinade

In a medium bowl combine achiote paste, chopped chipotle, guajillo powder, smoked paprika, ground cumin, minced garlic, white vinegar, orange juice, olive oil, kosher salt and black pepper. Whisk until smooth and uniform.

Marinate cauliflower

Place 700 g cauliflower florets in a large bowl or zip-top bag. Pour the marinade over the florets and toss well to coat. Marinate at room temperature 20 minutes or refrigerate up to 2 hours for deeper flavor.

Roast or pan-sear

Preheat oven to 220°C (425°F). Arrange marinated florets on a rimmed baking sheet in a single layer, reserving excess marinade. Roast 20–25 minutes, turning once halfway, until edges are charred and tender. Alternatively heat a large skillet over medium-high, add 1 tbs olive oil and sear florets 10–12 minutes until caramelized and cooked through. If using reserved marinade, brush sparingly during last 5 minutes to intensify color.

Cauliflower Purée

Cook cauliflower

Bring a medium saucepan with vegetable stock (or water) to a simmer. Add 300 g chopped cauliflower and simmer until very tender, 10–12 minutes. Drain well, reserving a small amount (about 30 ml) of cooking liquid.

Blend to purée

Transfer cooked cauliflower to a blender or food processor. Add butter, milk, salt and white pepper. Purée until completely smooth, adding reserved cooking liquid a little at a time to reach a spoonable, silky consistency. Taste and adjust seasoning.

Keep warm

Keep purée warm over very low heat or in a covered bowl until assembly. Stir occasionally to prevent skin forming.

Pineapple Mustarda

Make mustarda

In a small bowl combine the diced pineapple, Dijon mustard, whole-grain mustard, honey, rice vinegar, olive oil, salt and black pepper. Stir to combine. Let sit at least 10 minutes so flavors meld; refrigerate up to 24 hours. If you prefer a smoother sauce, pulse briefly in a food processor leaving some texture.

Tortilla & Assembly

Warm tortillas

Heat a large skillet or griddle over medium-high heat. Brush each corn tortilla lightly with vegetable oil and warm 30–45 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Spread about 1 1/2 tbs cauliflower purée onto each warmed tortilla. Top with 100–120 g al pastor–seasoned roasted cauliflower (roughly 2–3 florets per taco). Spoon 1 tsp pineapple mustarda over each taco. Garnish with chopped cilantro and serve with lime wedges.