Crispy Cauliflower Al Pastor Tacos With Jalapeño Salsa, Chipotle Cashew Crema, Pickled Cabbage & Lime

Method

1. Preheat your oven to 200°C / 220°C fan, then take out a large roasting tray and a frying pan.
2. Cut the cauliflower into bite-sized chunks, place them in the roasting tray, and toss with a drizzle of olive oil and the adobo sauce , ensuring each piece is evenly coated. Roast in the oven for 15–20 minutes, or until the sauce starts to caramelise.
3. Place your frying pan over a medium heat and dry-fry the corn tacos (without oil) for 30 seconds on each side, or until warm and soft. Add a sprinkle of water if you’d like them extra soft. Alternatively, place the stack of tacos on a plate and cover with a damp kitchen towel. Microwave on medium for 30 seconds at a time; after about a minute, the tacos should be soft and fragrant.
4. Cut the lime into quarters and drain the red wine vinegar pickled red cabbage .
5. To serve, lay the tacos on a large plate and top with the pickled red cabbage and roasted cauliflower . Drizzle over the jalapeno salsa and cashew crema , then finish with a squeeze of fresh lime juice. Enjoy!

Highlighted = a make-ahead base; that's where it goes in.