Roasted Cauliflower Tacos with Chipotle Romesco
 Serves |  Total Time |
|---|---|
| 4 | 45 minutes |
Ingredients
Cauliflower
- 2 small cauliflower
3 Tbsp avocado or coconut oil
3 tsp cumin
2 tsp chili powder- 2 tsp paprika
- 1 tsp salt
Sauce
0.25 cup raw almonds
4 cloves garlic
1 15-oz can fire-roasted tomatoes
2 Tbsp olive oil
1 medium lime- 0.25 tsp paprika
- 0.5 tsp cumin
- 0.25 tsp salt
1 Tbsp maple syrup- 1.5 whole chipotle peppers in adobo sauce
For Serving
- 12 tortillas
- 2 Tbsp romesco sauce
- some cilantro (optional)
some red cabbage (optional)
some pepitas (optional)
Cookware
- 2 large baking sheets
- 1 high-speed blender
Instructions
Step 1
Preheat oven to 400°F (204°C) and add bite-sized pieces of cauliflower to 2 large baking sheets (use more baking sheets if increasing batch size). Add avocado or coconut oil (or omit or sub with water), cumin, chili powder, paprika, and salt. Toss to combine and roast on the bottom rack for 20 to 25 minutes or until golden brown and tender.
Step 2
To a separate baking sheet, add raw almonds and the 4 unpeeled garlic (amount as original recipe is written // adjust if altering batch size). Roast on the center rack for 10 to 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.
Step 3
While cauliflower finishes roasting, add drained, fire-roasted tomatoes to a high-speed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), olive oil (or water), lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers in adobo sauce.
Step 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.
Step 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, thinly sliced red cabbage, and/or pepitas (optional).
Step 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°F (176°C) oven until warm (best when fresh).
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