Roasted Cauliflower Tacos with Chipotle Romesco
Ingredients
Cauliflower
- 2 small heads cauliflower (chopped into bite-sized pieces)
- 2-4 Tbsp avocado or coconut oil (if avoiding oil, omit or sub with water)
- 3 tsp ground cumin
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 tsp sea salt
Sauce
- 4 small-medium cloves garlic (skin on)
- 1/4 cup raw almonds
- 1 (15-ounce) can diced fire-roasted tomatoes (drained)
- 1-2 medium cloves raw garlic (peeled)
- 2 Tbsp olive oil (or sub water)
- 1 medium lime, juiced
- 1/4 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp sea salt (plus more to taste)
- 1 Tbsp maple syrup (plus more to taste)
- 1-2 whole chipotle peppers in adobo sauce (more for spicier sauce)
For serving
- 12-15 whole corn tortillas (to keep grain-free, use my Plantain Tortillas)
- Lime juice or wedges
- Fresh cilantro (optional)
- Thinly sliced red cabbage (optional)
- Pepitas (optional)
- Sliced avocado (optional)
Preparation
Preheat oven to 400 degrees F (204 C) and add cauliflower to 2 large baking sheets.
Add oil or substitute, cumin, chili powder, paprika, and salt to cauliflower, toss to combine and roast on the bottom rack for 20-25 minutes or until golden brown and tender.
To a separate baking sheet, add raw almonds and 4 unpeeled garlic cloves, roast on the center rack for 10-12 minutes, checking to avoid burning.
While cauliflower finishes roasting, add drained fire-roasted tomatoes to a high-speed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), oil or water, lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers in adobo sauce.
Blend the sauce until smooth.
Remove cauliflower from oven and assemble tacos by filling tortillas with roasted cauliflower and chipotle romesco sauce.
Add optional toppings such as lime juice, cilantro, red cabbage, pepitas, or avocado, and serve.
