Roasted-Cauliflower-Tacos-with-Adobo-Romesco
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Roasted Cauliflower Tacos with Chipotle Romesco

Smoky, roasted cauliflower tacos with a spicy chipotle romesco sauce! An easy (30 minutes!) and a flavorful plant-based meal that’s versatile, healthy, and so satisfying!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Entrée
Cuisine: Mexican
Keyword: snacks, spicy, summer, tangy
Servings: 12
Calories: 25kcal

Ingredients

Cauliflower

  • 1 whole Small head cauliflower chopped into bite-sizes pieces (smaller pieces roast more quickly!)
  • 1-2 tbsp 15-30 ml avocado or coconut oil (if avoiding oil, omit or sub with water)
  • 1 1/2 tsp Ground cumin
  • 1 tsp Chili powder
  • 1 tsp Smoked paprika
  • 1/2 tsp Sea salt

Sauce

  • 4 Cloves Garlic 12 g with the Skin on
  • 1/4 Cup 28 g of Raw almonds
  • 1 1/2 Ounce 425 g canned, fire-roasted tomatoes (drained)
  • 2 Cloves Raw garlic peeled
  • 2 tbsp 30 ml olive oil (or sub water)
  • 1 whole Lime juiced (~3 Tbsp or 45 ml)
  • 1/4 tsp Smoked paprika
  • 1/2 tsp Cumin
  • 1/4 tsp Sea salt (Add to taste)
  • 1 tbsp 15 ml maple syrup (Add more to taste)
  • 1-2 whole Chipotle peppers in adobo sauce (Add more for a spicier sauce)

For Serving

  • 12-15 whole Corn tortillas to keep grain-free, use some Plantain Tortillas
  • Few Lime juice / Wedges
  • Fresh Cilantro optional
  • Thinly sliced red cabbage optional
  • Pepitas optional

Instructions

  • Preheat oven to 400 degrees F (204 C) and add cauliflower to 1 large (or 2 small) baking sheets. Add oil (or omit/sub water), cumin, chilli 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. Roast on the centre 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 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.
  • 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).