Roasted Cauliflower Tacos with Chipotle Romesco
Ingredients
The Cauliflower
-
2
small heads
cauliflower
-
2-4
Tbsp
avocado or coconut oil
-
3
tsp
ground cumin
-
2
tsp
chili powder
-
2
tsp
smoked paprika
-
1
tsp
sea salt
The Sauce
-
4
small-medium cloves
garlic (skin on)
-
¼
cup
raw almonds
-
1
15-ounce can
diced fire-roasted tomatoes (drained)
-
1-2
medium cloves
raw garlic (peeled)
-
2
Tbsp
olive oil
-
1
medium
lime (juiced)
-
¼
tsp
smoked paprika
-
½
tsp
cumin
-
¼
tsp
sea salt (plus more to taste)
-
1
Tbsp
maple syrup
-
1-2
whole
chipotle peppers in adobo sauce
For Serving
-
12-15
whole
corn tortillas
-
to taste
lime juice/wedges
-
to taste
fresh cilantro (optional)
-
to taste
thinly sliced red cabbage (optional)
-
to taste
pepitas (optional)
-
to taste
sliced avocado (optional)
Instructions
- Preheat the oven to 400°F (204°C) and prepare baking sheets with cauliflower pieces.
- Add oil (or omit/sub water), cumin, chili powder, paprika, and salt to the cauliflower and toss to combine.
- Roast the cauliflower on the bottom rack for 20-25 minutes until golden brown and tender.
- On a separate baking sheet, roast raw almonds and unpeeled garlic cloves for 10-12 minutes, checking to avoid burning.
- In a blender, combine drained fire-roasted tomatoes, roasted almonds, peeled garlic, oil (or water), lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers.
- Blend until creamy and smooth, adjusting flavors as needed.
- Warm the tortillas in the microwave or oven until pliable.
- Serve by adding romesco sauce and roasted cauliflower to the tortillas, garnishing with optional toppings.
Nutrition Facts (estimated)
Servings
4 (3-taco servings)
Calories
440
Total fat
24.3g
Total carbohydrates
51.6g
Total protein
10.1g
Sodium
990mg
Cholesterol
0mg
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