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.
