Name: Roasted Cauliflower Tacos with Chipotle Romesco
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 1 medium head cauliflower, chopped into bite-size pieces; 1 ½ Tbsp avocado oil (or sub water); 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp sea salt; 1/4 tsp black pepper; 1 batch Chipotle Romesco Sauce; 8 small corn tortillas; 1/4 cup chopped fresh cilantro (optional); 1/4 cup chopped red onion (optional); Lime wedges for serving

Why You’ll Love Roasted Cauliflower Tacos with Chipotle Romesco Recipe

It’s quick and satisfying: only about 30 minutes from start to finish.
The roasted cauliflower has great texture—slightly crisp on the edges, tender within.
The chipotle-romesco sauce brings smoky, tangy, spicy flavors that elevate the tacos in a big way.
It’s plant-based, gluten-free, and can be made oil-free with small swaps.
Versatile: you can top with avocado, cabbage, lime, pepitas — make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cauliflower

2 small heads cauliflower, chopped into bite-sized pieces
2-4 Tbsp avocado or coconut oil (if avoiding oil, you can omit or substitute with water)
3 tsp ground cumin
2 tsp chili powder
2 tsp smoked paprika
1 tsp sea salt

Sauce (Chipotle Romesco)

4 small-medium cloves garlic (skin on)
¼ cup raw almonds
1 (15-oz) can diced fire-roasted tomatoes, drained
1-2 medium cloves raw garlic (peeled)
2 Tbsp olive oil (or substitute water)
Juice of 1 medium lime (~3 Tbsp / 45 mL)
¼ tsp smoked paprika
½ tsp cumin
¼ tsp sea salt (plus more to taste)
1 Tbsp maple syrup (plus more to taste)
1-2 whole chipotle peppers in adobo sauce (adjust for spice)

For Serving

12-15 whole corn tortillas (or grain-free alternative, e.g., plantain tortillas)
Lime wedges
Fresh cilantro (optional)
Thinly sliced red cabbage (optional)
Pepitas (optional)
Sliced avocado (optional)

Directions

Preheat oven to 400 °F (204 °C). Spread the cauliflower on two large baking sheets. Drizzle with oil (or substitute with water), then sprinkle with cumin, chili powder, smoked paprika, and sea salt. Toss to coat and roast on the bottom rack for 20-25 minutes until golden brown and tender.
While the cauliflower roasts, place almonds and unpeeled garlic cloves on a separate baking sheet. Roast on the center rack for 10-12 minutes. Check at 8 minutes and remove almonds early if browning too quickly. Roast garlic until golden and softened.
Add drained tomatoes to a high-speed blender along with roasted almonds, peeled garlic, raw garlic, oil (or water), lime juice, smoked paprika, cumin, sea salt, maple syrup, and chipotle peppers. Blend until smooth. Taste and adjust flavors as needed.
Warm tortillas in a microwave or oven until pliable. Spread 1-2 Tbsp of romesco sauce on each tortilla, top with roasted cauliflower, and add your favorite garnishes such as lime juice, cilantro, cabbage, pepitas, or avocado.

Servings and timing

Prep time: ~5 minutes
Cook time: ~25 minutes
Total time: ~30 minutes
Serves: 4 (makes approximately 12 tacos; 3 per serving)

Variations

Swap almonds with cashews, pepitas, or sunflower seeds for a nut-free version.
Use regular diced tomatoes if fire-roasted aren’t available; increase smoked paprika for depth.
Add grilled chicken or fish for a non-vegan option.
Swap corn tortillas for lettuce wraps or grain-free tortillas.
Adjust chipotle quantity to control heat level.
Enhance toppings with pickled red onion, jalapeños, beans, or roasted sweet potatoes.

Storage/Reheating

Store romesco sauce in the refrigerator for up to 1 week or freeze for up to 1 month.
Keep roasted cauliflower in an airtight container in the fridge for up to 3 days.
Reheat cauliflower in a 350 °F (176 °C) oven until warmed through for best texture.
Sauce can be served cold or at room temperature—no heating necessary unless desired.

FAQs

How spicy is this recipe?

The heat level depends on the number of chipotle peppers used. One pepper gives mild heat, while two brings a bolder kick. Adjust to your preference.

Can I use frozen cauliflower?

Yes, just thaw and drain it first. Frozen cauliflower may release more moisture, so roasting time may need slight adjustment.

What if I don’t have a high-speed blender?

A regular blender or food processor works fine—just blend thoroughly and scrape down the sides as needed for smoothness.

Are the corn tortillas essential?

No, you can use flour tortillas, plantain tortillas, or even lettuce wraps for a lighter or grain-free alternative.

Can I make the sauce ahead?

Absolutely. The romesco sauce stores well in the fridge for a week or the freezer for a month. It’s ideal for prepping in advance.

What toppings work well with these tacos?

Great options include sliced avocado, shredded cabbage, lime juice, cilantro, pepitas, pickled onions, or jalapeños for extra zest.

How do I store leftovers without losing texture?

Keep the cauliflower and sauce in separate containers. Reheat cauliflower in the oven, and warm tortillas fresh before serving.

Can I make this nut-free?

Yes, substitute the almonds with pepitas or sunflower seeds. The flavor may vary slightly but still delivers a delicious result.

Is this recipe suitable for meal prep?

Yes. You can roast the cauliflower and make the sauce ahead. Store separately and assemble when ready to eat.

What side dishes pair nicely with this?

Try serving with a simple salad, grilled corn, black bean quinoa salad, or roasted sweet potatoes for a complete meal.

Conclusion

These roasted cauliflower tacos with chipotle romesco are a vibrant, flavor-forward option that’s quick to prepare and endlessly customizable. Whether you’re vegan, gluten-free, or just looking for a lighter take on tacos, this recipe checks all the boxes. Ideal for weeknights or entertaining, it delivers satisfaction in every bite.

Roasted Cauliflower Tacos with Chipotle Romesco