Step 1

Prepare Achiote marinade: Whisk together paprika, Guajillo chili powder, garlic powder, oregano, ground cumin, salt, and pepper. Stir in white vinegar, pineapple juice, and water.

Step 2

Separate florets from cauliflower head; halve large pieces. Place in large resealable plastic bag. Add marinade, seal bag, and toss to coat. Marinate for 1 hour.

Step 3

Preheat grill for indirect cooking over medium-high heat (400 degrees) Add cauliflower to grill basket; grill 25 minutes or until tender. Brush pineapple with oil. Grill 6 minutes or until lightly charred, turning once. Cut into chunks and combine with pico de gallo. Grill tortillas 30 to 60 seconds or until lightly charred. Stack tortillas and wrap in a towel. Divide cauliflower among tortillas. Add pico mixture, cabbage, avocado, and Cotija cheese. Garnish with cilantro, if desired. Serve with lime wedges.