Directions

1. Step 1

   Preheat oven to 425°F. Very lightly brush or spray a large sheet pan with avocado oil.

   Please don’t skip adding the oil in stages, as it gives the cauliflower and mushrooms time to dry out before the oil is added.

2. Step 2

   In a food processor, add the cauliflower in batches. (Use both the florets and the non-woody stem) Pulse until you have fine crumbles. Spread onto the prepared sheet pan.

3. Step 3

   Pulse the mushrooms* and garlic into fine crumbles, being careful not to over-process it into a paste. Add them to the same sheet pan

   Use the “pulse” button on the food processor to avoid over-processing and getting mushy ingredients.

4. Step 4

   Pulse the pecans until they reach a similar fine crumble. Spread everything into one even layer and roast in the preheated oven for 10 minutes.

5. Step 5

   Remove the pan from the oven and stir in the agave nectar, half of the avocado oil, and the Al Pastor Siete seasoning. Mix thoroughly and return to the oven for another 10 minutes.

6. Step 6

   For the last step, add the remaining oil, give it one final stir, and roast for a 10-15 additional minutes, or until the mixture is golden brown.

7. Step 7

   Serve by layering a heated corn tortilla with smashed avocado (or guacamole), several spoonfuls of the taco filling, and top with pineapple salsa (recipe below)

   Pineapple Salsa Recipe: Combine 1/2 of a whole fresh pineapple (grilled and cubed) with 1/2 cup finely diced red onion, 1/2 cup fresh chopped cilantro, 1-2 seeded and roasted chopped poblano peppers, the juice of 1-2 limes, and 1/4 - 1/2 tsp salt (season to taste). Allow to marinate for 15 minutes.