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Roasted Cauliflower Tacos with Chipotle Romesco

An easy, 30-minute recipe with smoky, roasted cauliflower and a spicy romesco-inspired sauce*. It’s also plant-based, gluten-free, and oil-free optional and grain-free optional.

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Prep: 5 min

Total: 30 min

Yield: 3 tacos

Ingredients

CAULIFLOWER

2 small heads

cauliflower (chopped into bite-sized pieces // smaller pieces roast more quickly!)

2-4 Tbsp

avocado or coconut oil (if avoiding oil, omit or sub with water)

3 tsp

ground cumin

2 tsp

2 tsp

smoked paprika

1 tsp

sea salt

SAUCE

4 small medium cloves

garlic (skin on)

1/4 cup

raw almonds

1 15-ounce can

fire-roasted tomatoes (drained)

1-2 medium cloves

raw garlic (peeled)

2 Tbsp

olive oil (or sub water)

1 medium
(~3 Tbsp or 45 ml)

lime, juiced 

1/4 tsp

smoked paprika

1/2 tsp

cumin

1/4 tsp

sea salt (plus more to taste)

1 Tbsp

maple syrup (plus more to taste)

1-2 whole

chipotle peppers in adobo sauce (more for spicier sauce)

FOR SERVING

12-15 whole

whole corn tortillas (to keep grain-free, use my Plantain Tortillas)

juice/wedges

Lime

fresh

cilantro (optional)

thinly sliced

red cabbage (optional)

Pepitas (optional)

sliced

avocado (optional)

Directions

  1. Preheat oven to 400 degrees F (204 C) and add cauliflower to 2 large baking sheets (use more baking sheets if increasing batch size). Add oil (or omit/sub water), cumin, chili powder, paprika, and salt. Toss to combine and roast on the bottom rack for 20-25 minutes or until golden brown and tender.
  2. To a separate baking sheet, add raw almonds and the 4 unpeeled garlic cloves (amount as original recipe is written // adjust if altering batch size). Roast on the center rack for 10-12 minutes, checking at the 8 minute mark. If the almonds are dark brown and cracking, remove from the oven to avoid burning, but continue cooking garlic until light golden brown and slightly softened. Remove from oven and set aside.
  3. While cauliflower finishes roasting, add drained, fire-roasted tomatoes to a high-speed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), oil (or water), lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers in adobo sauce.
  4. Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more lime for acidity, garlic for kick/zing, salt for saltiness, paprika or cumin for smokiness, maple syrup to offset heat/add sweetness, or chipotle peppers for more heat.
  5. To serve, warm tortillas in the microwave or in the oven directly on the still-warm oven racks until pliable. Then add 1-2 Tbsp of the romesco sauce and a generous portion of cauliflower. Serve as is or garnish with lime juice/wedges, cilantro, cabbage, and/or pepitas (optional).
  6. Best when fresh. Store leftover sauce in the refrigerator up to 1 week (or 1 month in the freezer), and the cauliflower in the refrigerator up to 3 days. Reheat cauliflower in a 350-degree F (176 C) oven until warm (best when fresh).

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