Roast cauliflower florets in a smoky chipotle and agave marinade and serve them in warm corn tortillas topped with vegan fetta and avocado salsa.
The authentic plant-based al pastor profile relies on the balance between the heat of chipotle in adobo and the sweetness of agave syrup.
The Marinade and Roasting Process
Toss cauliflower florets in a mixture of chipotle in adobo, agave syrup, cumin, garlic, and lime juice until thoroughly coated. Bake the florets on a lined tray at 240°C for 20 to 25 minutes to create charred edges and a tender center.
Balancing Textures and Toppings
Contrast the smokiness of the cauliflower with crumbled vegan fetta for saltiness and toasted almond slivers for a necessary crunch. To add a bright, acidic finish, serve with an avocado salsa made from lime, coriander, and jalapeño, alongside lime-marinated radish slices.
Preparing the Authentic Tortilla
Heat your tortillas one by one in a dry frying pan over medium-high heat until they are soft, hot, and floppy. When we stone-grind our corn fresh each day rather than using instant masa harina, the resulting nixtmalization process ensures a flexible texture that supports heavy plant-based fillings without splitting.
Finding Authentic Masa in Australia
Authentic nixtmalized corn tortillas are difficult to find in mainstream supermarkets like Coles or Woolworths. You can find our traditional tortillas at our store, online, or through various independent retailers across the country.
