Description
Smoky, flavorful roasted cauliflower tacos topped with a zesty chipotle romesco sauce, perfect for a satisfying vegan meal.
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
Instructions
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- Add chopped cauliflower to the baking sheet and drizzle with oil. Sprinkle with cumin, paprika, salt, and pepper. Toss to coat.
- Roast for 25-30 minutes, tossing halfway through, until golden brown and tender.
- While cauliflower roasts, prepare the Chipotle Romesco Sauce according to recipe instructions.
- Warm the tortillas in a skillet over medium heat until pliable.
- Assemble tacos by adding roasted cauliflower to tortillas, topping with romesco sauce, and garnishing with cilantro, red onion, and lime juice if desired.
- Serve immediately. Leftovers store well in the refrigerator for a few days, though best when fresh.
Notes
- Chipotle Romesco Sauce can be made ahead of time and stored in the refrigerator.
- Use water instead of oil for a lower-fat version.
- Great with additional toppings like avocado or pickled onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Entree
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
