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Fill a large, lidded pot that's big enough to fit the whole cauliflower with salted water and bring to the boil over a high heat. Carefully lower the cauliflower into the pan, cover and cook for 3 minutes. Remove from the pan and leave to steam-dry for 5-10 mins.
Line a rimmed baking sheet with parchment and a arrange rack in the center of the oven. Preheat to 425F.
Smash achiote paste with a fork in a large bowl until there are no large lumps remaining. Blend crumbled achiote, orange juice, chipotles, garlic, orange zest, honey and salt until smooth. Arrange pineapple and onion on the prepared sheet tray and drizzle with olive oil. Place cauliflower over top and drizzle with al pastor salsa. Roast cauliflower, turning the pan halfway through to ensure even roasting, until very tender and the edges are dark and caramelized, 55-65 minutes.
Make tacos with tortillas, cauliflower, pineapple, onion, salsa verde tatemada.