Smoky Cauliflower Tacos
Ingredients
The cauliflower
-
1
large head
cauliflower
-
2
teaspoons
chili powder
-
1
teaspoon
paprika
-
1
teaspoon
cumin
-
½
teaspoon
smoked salt
-
2
tablespoons
olive oil
-
1
lime
juiced
The romesco sauce
-
1
14.5-oz can
fire roasted diced tomatoes
-
1
4-oz jar
pimentos (with juice)
-
½
cup
raw almonds
-
1
lime
juiced
-
2
cloves
garlic
-
1
tablespoon
olive oil
-
1
teaspoon
smoked salt
For serving
-
to taste
corn tortillas
-
to taste
grated cheese
-
to taste
sliced red cabbage
-
to taste
fresh cilantro
-
to taste
avocado
Instructions
- Preheat the oven to 400°F.
- Cut the cauliflower into 1-inch bite-size pieces and place them on a large baking sheet.
- In a small bowl, mix the chili powder, paprika, cumin, and smoked salt.
- Drizzle olive oil and lime juice over the cauliflower, then sprinkle the spice mixture on top and toss to combine.
- Bake the cauliflower until tender, about 20 minutes.
- For the romesco sauce, blend all sauce ingredients until smooth.
- Serve the roasted cauliflower with the romesco sauce on corn tortillas, adding cheese, red cabbage, cilantro, avocado, and any other desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
563
Total fat
12g
Total carbohydrates
96g
Total protein
18g
Sodium
2554mg
Cholesterol
0mg
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