Name: Roasted Cauliflower Tacos with Chipotle Romesco
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 small heads cauliflower ((chopped into bite-sized pieces // smaller pieces roast more quickly!)); 3 tbsp avocado 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; 4 small-medium cloves garlic cloves ((skin on)); 0.25 cup raw almonds; 1 can diced fire-roasted tomatoes ((drained)); 1.5 medium cloves garlic cloves ((peeled)); 2 tbsp olive oil ((or sub water)); 1 medium lime ((~3 Tbsp or 45 ml as original recipe is written)); 0.25 tsp smoked paprika; 0.5 tsp cumin; 0.25 tsp sea salt ((plus more to taste)); 1 tbsp maple syrup ((plus more to taste)); 1.5 whole chipotle peppers in adobo sauce ((more for spicier sauce)); 13.5 whole corn tortillas ((to keep grain-free, use my Plantain Tortillas)); null to_garnish lime juice (/ wedges); null to_garnish fresh cilantro ((optional)); null to_garnish red cabbage ((optional)); null to_garnish pepitas ((optional)); null to_garnish sliced avocado ((optional))

Instructions

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1

Preheat oven to 400°F (204°C). Place heads cauliflower (2 small) on 2 large baking sheets. Toss with avocado oil (3 tbsp), ground cumin (3 tsp), chili powder (2 tsp), smoked paprika (2 tsp), and sea salt (1 tsp). Roast on the bottom rack for 20-25 minutes until golden and tender.
2

On a separate baking sheet, roast raw almonds (0.25 cup) and cloves garlic (4 small-medium) (skin on) on the center rack for 10-12 minutes. Remove almonds at 8 minutes if dark brown. Continue roasting garlic until light golden brown and slightly softened. Set aside.
3

While cauliflower roasts, combine diced fire-roasted tomatoes (1 can) (drained), peeled roasted cloves garlic (4 small-medium), peeled raw cloves garlic (1.5 medium), olive oil (2 tbsp), lime (1 medium) juiced, smoked paprika (0.25 tsp), cumin (0.5 tsp), sea salt (0.25 tsp), maple syrup (1 tbsp), and chipotle peppers in adobo sauce (1.5 whole) in a high-speed blender.
4

Blend on high until creamy and smooth. Adjust seasoning to taste.
5

Warm corn tortillas (13.5 whole). Fill each with [1-2 tbsp] of romesco sauce and a generous portion of cauliflower. Garnish with [to_garnish lime juice], [to_garnish fresh cilantro], [to_garnish red cabbage], [to_garnish pepitas], and/or [to_garnish sliced avocado] (optional).
6

Serve immediately. Store leftover sauce in the refrigerator up to 1 week (or 1 month in the freezer). Store cauliflower in the refrigerator up to 3 days. Reheat cauliflower in a 350°F (176°C) oven until warm.