Roasted Cauliflower Tacos with Chipotle Romesco

Roasted Cauliflower Tacos with Chipotle Romesco

Smoky, roasted cauliflower tacos with a spicy chipotle romesco sauce! An easy (30 minutes!) and flavorful plant-based meal that’s versatile, healthy, and so satisfying!

Author Minimalist Baker

4.96 from 180 votes

PREP TIME 5 minutes

COOK TIME 25 minutes

TOTAL TIME 30 minutes

Servings  (3-taco servings)

Course Entree

Cuisine Gluten-Free, Mexican-Inspired, Spanish-Inspired, Vegan

Freezer Friendly No

Does it keep? 3 Days

Ingredients

US Customary – Metric

• 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 chili powder
• 2 tsp smoked paprika
• 1 tsp sea salt

SAUCE

• 4 cloves garlic (skin on)
• 1/4 cup raw almonds
• 1 15-ounce can fire-roasted tomatoes (drained)
• 2 cloves raw garlic (peeled)
• 2 Tbsp olive oil (or sub water)
  
  
  • 1 medium lime, juiced (~3 Tbsp or 45 ml as original recipe is written)
  • 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 corn tortillas (to keep grain-free, use my Plantain Tortillas)
• Lime juice / wedges
• Fresh cilantro (optional)
• Thinly sliced red cabbage (optional)
• Pepitas (optional)
• Sliced avocado (optional)

Instructions

• 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.

• 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 or until the almonds have started to brown/crack and the garlic is starting to get golden brown in color. Remove from oven and set aside.

• While cauliflower finishes roasting, add drained, fire-roasted tomatoes to a high-speed blenderalong with almonds, roasted garlic (peeled), raw garlic (peeled), oil (or water), lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers in adobo sauce.

• 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.

• 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).

• 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).

Notes

*Nutrition information is a rough estimate calculated without additional garnish (pepitas, herbs, etc.).
*Prep time does not indicate total hands-on prep time, but also includes prep completed while other items are cooking.

Nutrition (1 of 4 servings)

Serving: 1 three-taco servingsCalories: 440Carbohydrates: 51.6 gProtein: 10.1 gFat: 24.3 gSaturated Fat: 3 gTrans Fat: 0 gCholesterol: 0 mgSodium: 990 mgPotassium: 688 mgFiber: 9.3 gSugar: 9.2 g