Cauliflower ‘al pastor’, pineapple & pickled onions

Cauliflower ‘al pastor’, pineapple & pickled onions

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
1 head cauliflower, split in half vertically, cored and trimmed at the base, but with some of the root left on to keep the cauliflower florets together
2 teaspoons ground hibiscus flowers

For the marinade

Quantity Ingredient
100ml natural yoghurt
100ml Octopus ‘al pastor’ & roasted pineapple
1 teaspoon sea salt
1 teaspoon crushed black pepper

For the habanero crema

Quantity Ingredient
200ml How to make homemade crema
2 Adobo
1 dried habanero chilli, soaked in hot water for 30 minutes
1 teaspoon dried oregano

To serve

Quantity Ingredient
8 Corn tortillas
1/2 teaspoon see method for ingredients, to taste
Pickled habaneros
4 radishes, halved
1/2 pineapple, sliced into sticks, roasted in a dry frying pan or chargrill pan until blackened

Method

  1. To make the habanero crema, whiz all of the ingredients together in a blender until you have a smooth sauce.
  2. In a bowl, whisk together the marinade ingredients until thoroughly combined. Rub the marinade mixture into the cauliflower, being sure to completely cover the two halves. Set aside to marinate for 3–4 hours.
  3. Heat your oven to 220°C. Put the cauliflower halves on a baking tray, cut sides down, and bake in the oven for 1–1½ hours. Take out of the oven, sprinkle the hibiscus powder over the cauliflower and slice into 4cm segments.
  4. Warm up your tortillas and place some of the cauliflower segments on each one. Follow with the habanero crema, ancho chilli oil, pink pickled onions, radishes and pineapple sticks.
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