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Cauliflower Quesadillas al Pastor

with Grilled Pineapple Salsa & Avocado

Cooking time

40 minutes




550 /serving

‘Al pastor’ refers to a popular type of taco, traditionally made with kebab-style pork, pineapple, onions and cilantro. Today we’re switching things up and giving the rustic vibes of this fan favourite Mexican dish a vegetarian makeover. Roasted cauliflower stands in for pork as a lighter alternative that still packs in all the necessary smoky flavour. You’ll be tossing the brassica in a mild but flavourful chili sauce with sautéed shallots, before piling it into quesadillas with lashings of Monterey Jack cheese. Top your quesadillas with pineapple and cilantro salsa, a squeeze of lime, and creamy-cool avocado purée.

We will send you:

  • 1 Bunch of cilantro
  • 1 Lime
  • 1 Shallot (or onion)
  • 75g Chopped pineapple
  • 1 Cauliflower
  • 57g Avocado purée
  • 60ml Mild chili sauce
  • 60g Grated Monterey Jack
  • 4 Wheat flour tortilla
  • 16.5g Cauliflower quesadillas spice blend (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

  • Contains: Gluten, Milk, Wheat

    You will need:

    Large pan
    Sheet pan
    Salt & pepper
    Parchment paper
    Total Fat
    33 g
    Saturated Fat
    10 g
    1500 mg
    Total Carbs
    54 g
    15 g
    17 g
    12 g
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    Roast the cauliflower
    Preheat the oven to 450°F. Cut out and discard the cauliflower core; cut the head into small florets. On a lined sheet pan, toss the cauliflower florets with a drizzle of oil; season with ⅔ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until lightly browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot. Reserve the sheet pan.
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    Mise en place
    While the cauliflower roasts, zest and cut the lime into wedges. Peel, halve and mince the shallot. Roughly chop the cilantro leaves and stems.
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    Make the pineapple salsa
    In a large pan, heat a drizzle of oil on medium-high. Add ½ the shallots and up to ½ the lime zest (to taste). Cook. stirring frequently, 30 seconds to 1 minute, until fragrant. Add the pineapple and cook, stirring occasionally, 2 to 3 minutes per side, until beginning to brown; season with the remaining spice blend and S&P to taste. Transfer to a bowl. Add ½ the cilantro, juice from up to ½ the lime wedges (to taste) and a drizzle of oil. Wipe out and reserve the pan.
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    Make the sauce
    In the same pan, heat a drizzle of oil on medium-high. Add the remaining shallots and as much remaining lime zest as you’d like. Cook. stirring frequently, 30 seconds to 1 minute, until fragrant. Add the chili sauce and 1 tbsp water (double for 4 portions); season with S&P. Cook, stirring frequently, 3 to 5 minutes, until thickened. Add the roasted cauliflower to the pan of sauce and toss to combine thoroughly. Transfer to a bowl.
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    Assemble & cook the quesadillas
    Place 2 tortillas (double for 4 portions) on the reserved lined sheet pan (using a second lined sheet pan if necessary). Divide ½ the cheese between them; top with the roasted cauliflowersauceremaining cheese and remaining tortillas. Place the pan of quesadillas in the oven and bake, 5 to 7 minutes per side, until the tortillas are crispy and the cheese has melted. Remove from the oven; once cool enough to handle, cut the quesadillas into wedges.
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    Finish & serve
    Divide the finished quesadilla wedges between your plates. Top with the avocado purée and a spoonful of the pineapple salsa. Garnish with remaining cilantro and lime wedges. Serve the remaining pineapple salsa on the side. Bon appétit!