Cauliflower Tacos with Smoky Romesco Sauce
Serves 6
Cauliflower
- 2 small heads cauliflower cut into bite-size pieces
- 2-4 tablespoons oil
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
Instructions:
Preheat oven to 400 degrees F
Mix oil, cumin, chili powder, paprika, and salt. Toss the cauliflower florets and roast on a baking sheet on the bottom rack for 20-25 minutes or until golden brown and tender.1 teaspoon salt
Romesco Sauce
Ingredients:
- 12 oz jarred roasted red peppers, drained
- 1-14 oz canned fire-roasted tomatoes, well drained
- 1 cup raw almonds, toasted
- ¼ cup chopped flat leaf parsley
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt, more to taste
- 1 teaspoon smoked paprika
- 1-2 teaspoons Chile Crunch or Chile Crunch Chipotle
- 1-2 garlic cloves chopped
- juice of half a lemon
- 1 teaspoon sherry vinegar or red wine vinegar
Instructions:
Place all the ingredients in the food processor and pulse to your desired consistency.
To Serve:
Warm corn tortillas and fill with the roasted cauliflower and top with 1-2 tablespoons of the Romesco Sauce. Garnish with shredded cabbage, fresh cilantro, and sliced avocado. Can also add shredded or crumbled cheese.
