Vegan Cauliflower Chickpea Tacos Al Pastor
Prep time
Cook time
Total time
Vegan tacos even a carnivore will drool over. Spicy, sweet, crunchy, and satisfying.
Cuisine: Mexican
Serves: 2 servings
  • ½ head of cauliflower, cut into bite-size pieces
  • ¼ red onion, diced
  • 1 tablespoon extra virgin olive oil
  • 1 lime
  • salt & pepper, to taste
  • ½ can of chickpeas (garbanzo beans), rinsed and drained
  • 1 cup pineapple chunks, divided in half
  • ½ jalapeno, seeded and diced
  • 1 clove garlic, peeled
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • ⅛ cup white vinegar
  • ¼ cup pineapple-orange fruit juice
  • 1 chipotle pepper in adobo from can
  • 6-8 soft shell tortillas, flour or corn
  • fresh cilantro, for serving
  1. Place a large skillet on your stovetop over medium/high heat. Add one tablespoon of extra virgin olive oil.
  2. Dice a quarter of a red onion. Chop half a cauliflower into bite-size pieces.
  3. Add the diced onion to the skillet; cook and stir for 1-2 minutes. Add the chopped cauliflower and season with salt and pepper.
  4. Zest a lime over the cauliflower, cut and add the juice from a quarter of the lime, and cook cauliflower mixture for 10 minutes, stirring occasionally.
  5. While that cooks, drain and rinse the chickpeas. Seed and dice half a jalapeño. Dice ½ a cup of pineapple chunks. Put to the side and make the sauce.
  6. In a food processor or blender add a whole clove of peeled garlic, chili powder, paprika, salt & pepper, vinegar, pineapple juice, the other ½ cup of chunked pineapple, and one chipotle pepper in adobo from the can. Blend or puree for 30 seconds.
  7. Pour the sauce into the skillet and add the chopped jalapeño, pineapple, and chickpeas. Stir, turn heat to medium/low, cover, and let simmer for 10 more minutes.
  8. Meanwhile, heat tortillas in microwave or on gas burners if desired.
  9. Divide the cauliflower mixture amongst the warm tortillas, top with fresh cilantro and fresh squeezed lime juice.
  10. Enjoy!
Recipe by Ally's Cooking at