Roasted Cauliflower Tacos

Roasted Cauliflower Tacos

Serves 6


2 small heads cauliflower cut into bite-size pieces

2-4 tablespoons oil

3 teaspoons ground cumin

2 teaspoons chili powder


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


 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



 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.

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