Sweet & Spicy Pineapple-Cauliflower Taco

Sweet & Spicy Pineapple-Cauliflower Taco

These vibrant vegetarian tacos combine caramelized cauliflower with a sweet-smoky pineapple chipotle sauce that's absolutely addictive. Topped with creamy feta and fresh cilantro, they deliver bold flavors and satisfying textures that will make you forget all about meat. Perfect for taco night or when you want to impress with something unexpectedly delicious!

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Course: Main Course

Cuisine: Mexican

Keyword: Tacos

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Pineapple Chipotle Sauce:

2 garlic cloves minced
2 tablespoons chili powder
2 teaspoons paprika
2 canned chipotle chiles in adobo
1/2 cup pineapple juice
1/4 cup white vinegar
1 cup pineapple chunks

For the Tacos:

2 tablespoons olive oil
1 head cauliflower cut into florets
1 onion sliced
1 remaining cup pineapple chunks
1 jalapeño seeded and diced
1/2 cup fresh cilantro chopped
6 flour tortillas warmed
4 ounces feta or goat cheese crumbled
6 lime wedges
Salt and pepper to taste

Instructions

In a blender or food processor, combine garlic, chili powder, paprika, chipotle chiles, pineapple juice, vinegar, and 1 cup pineapple chunks. Blend until smooth and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add cauliflower florets and sliced onions to the skillet. Season with salt and pepper.
Cook for 12-15 minutes, stirring occasionally, until cauliflower is tender and onions are caramelized.
Reduce heat to low and stir in the pineapple sauce, remaining cup of pineapple chunks, and diced jalapeño.
Simmer for 8-10 minutes until sauce has reduced and coats the cauliflower. Some sauce should remain in the pan.
Remove from heat and stir in chopped cilantro.
Divide cauliflower mixture among warmed tortillas and drizzle with remaining sauce from the pan.
Top each taco with crumbled feta cheese, additional cilantro, and a squeeze of lime juice.

Notes

For extra heat, leave seeds in the jalapeño or add an extra chipotle chile to the sauce

Canned pineapple chunks work perfectly if fresh isn't available - just drain before using

Make the sauce up to 3 days ahead and store in the refrigerator for quick weeknight meals

Corn tortillas can be substituted for flour tortillas for a gluten-free option

The cauliflower mixture reheats beautifully - store leftovers in the fridge for up to 4 days

Try goat cheese instead of feta for a creamier, milder flavor

For meal prep, keep components separate and assemble tacos just before serving

Nutrition