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Roasted Cauliflower al Pastor Bowl with Mashed Avocado Crema

Crispy roasted cauliflower gets the “al pastor” treatment in this healthy bowl recipe. The cauliflower is tossed in an aromatic blend of chili powder, garlic, cumin, pineapple juice, and achiote paste—a vibrant mix of ground annatto seeds and spices. We serve the cauliflower over steamed cilantro rice and with lots of colorful toppings, like homemade pickled red onions and juicy pineapple. A quick two-minute mashed avocado crema rounds out the bowl. The cooling sour cream is so good with the spicy cauliflower. This recipe comes together in under 45 minutes, so it’s a great weeknight dinner!
Servings 4

Ingredients
  

  • Tablespoons achiote paste (see Notes)
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ cup pineapple juice
  • 2 Tablespoons canola oil
  • 1 Tablespoon distilled white vinegar
  • 2 garlic cloves finely grated
  • Kosher salt and pepper
  • 2 small heads cauliflower cut into bite-sized florets
  • 1 ripe Hass avocado halved, pitted, peeled, and chopped
  • ¼ cup sour cream
  • Tablespoons fresh lime juice (about ½ lime) plus lime wedges for serving
  • 6 cups steamed brown rice
  • ½ cup finely chopped cilantro plus small sprigs for garnish
  • Chopped pineapple, pickled red onions (recipe follows), thinly sliced radish, and thinly sliced jalapeño pepper for garnish
  • Hot sauce for serving

Instructions
 

  • Preheat the oven to 500°F.
  • In a large bowl, whisk the achiote paste with the chili powder, cumin, oregano, pineapple juice, canola oil, vinegar, grated garlic, 1 teaspoon of salt, and ½ teaspoon of black pepper. Add the cauliflower and toss to coat. Arrange in an even layer on a large rimmed baking sheet and roast until crisp-tender and browned in spots, about 15 minutes.
  • Meanwhile, in a small bowl, mash the avocado until very smooth. Stir in the sour cream and lime juice. Season with salt and pepper. Alternatively, puree everything in a food processor for a smoother consistency.
  • Fold the chopped cilantro into the brown rice and season with salt and pepper. Divide the rice between four shallow bowls and top with the al pastor cauliflower, chopped pineapple, and pickled red onions. Garnish with small cilantro sprigs, thinly sliced radish, and jalapeño. Serve, passing the avocado crema, lime wedges, and hot sauce at the table.

Notes

Achiote paste can be found in your Hispanic foods aisle or ordered on amazon.com. If you don’t have pineapple juice, orange juice is a great substitute.
Pickled Red Onions
Makes about 2 cups
These all-purpose pickled red onions are great for piling on tacos, grain bowls, salads, shredded meat, grilled hot dogs, and enchiladas—really anything that will benefit from some crunch and sharp acidity. 
2 small red onions, thinly sliced on a mandolin
¼ cup granulated sugar
½ cup distilled white vinegar
1 teaspoon kosher salt
  1. Transfer the sliced onions to a heat-proof jar.
  2. In a small saucepan, combine the vinegar, sugar, salt, and ½ cup of water. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Pour the hot brine over the onions and let cool to room temperature. Cover and refrigerate until ready to use.
MAKE AHEAD: The pickled red onions can be refrigerated for up to 2 weeks.
Tried this recipe?Let us know how it was!