Roasted Cauliflower al Pastor Bowl

Ingredients

• 1 cauliflower
• 227 g tinned pineapple chunks in juice
• 2 tbsp chipotle paste
• 1 tsp smoked paprika
• 1 white onion
• 2 garlic cloves
• 300 g long grain white rice
• 2 lime
• 20 g fresh coriander
• 3 tbsp olive oil

Method

1. 1

   Preheat the oven to 210°C. Cut the cauliflower into small florets. Mix together the chipotle paste, smoked paprika, crushed garlic, half the pineapple juice and olive oil to make a marinade.

2. 2

   Toss the cauliflower florets in the marinade and spread on a large baking tray. Roast for 30–35 minutes until caramelised and tender, adding the pineapple chunks for the last 10 minutes.

3. 3

   Cook the rice according to packet instructions. Stir in lime juice and chopped coriander once cooked.

4. 4

   Finely slice the white onion and toss with lime juice and a pinch of salt to make a quick pickle.

5. 5

   Divide the coriander rice between four bowls, top with the al pastor cauliflower and pineapple, and finish with the pickled onion.