Roasted Cauliflower Tacos

Roasted Cauliflower Tacos

Cauliflower Tacos with Smoky Romesco Sauce

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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