Coliflor Asada al Achiote con Pico de Gallo (Roast Achiote Cauliflower)
A whole cauliflower rubbed in achiote and lime, roasted until charred and tender, and finished with fresh pico de gallo.
Made with Fresh pico de gallo and Recado rojo (achiote paste). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £0.71 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Boil a large pan of salted water, add the whole cauliflower and cook for 5 minutes, then drain and let it dry for 5 minutes.
5 min - 2
Stir your ready made recado rojo (see the base recipe) with the oil, lime juice and salt.
- 3
Rub the paste all over the cauliflower, pushing it into the gaps. Sit it in a roasting tin.
- 4
Roast for 40 to 45 minutes, brushing with any paste in the tin halfway, until deeply coloured and a knife slides in easily.
40 min - 5
Toast the pumpkin seeds in a dry pan for 2 minutes until they pop.
2 min - 6
Cut the cauliflower into thick wedges and top with your ready made pico de gallo (see the base recipe), avocado and pumpkin seeds.
Tips
- Parboiling first cooks the centre so the outside can char without drying out.
- Pat the cauliflower dry before rubbing so the paste sticks.
- Turn leftovers into taco filling by chopping and warming them in a pan.
Storing and freezing
Keep in the fridge for up to 3 days. Reheat in a hot oven or pan until steaming hot all the way through.
Questions
Is it vegan?
Yes, as long as you use the vegan recado rojo and pico de gallo bases. It has no dairy, egg or honey.
Can I roast florets instead?
Yes. Toss florets in the paste and roast at 220 C for 25 minutes, turning once, until charred at the edges.
Can I make it ahead?
Roast it a day ahead and warm it through. Add the pico and avocado fresh, as they go limp if stored.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.