Roasted Cauliflower Tacos With Spicy Romesco

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Inspired by BarTacos delicious cauliflower tacos. It’s super easy and my personal spin on this is to top it off with a super easy cilantro and cabbage slaw.

Cauliflower

  • 1-2 head(s) cauliflower, separated into florets

  • Grape seed or avocado oil for drizzling

  • 1 tablespoon smoked paprika

  • 1 t Garlic Powder or Granules

  • 1 teaspoon onion powder

  • 1 teaspoon pink Himalayan salt

  • Pepper to taste

  • Corn tortillas, warmed

Preheat oven to 400°F

Place cauliflower in a bowl, drizzle with oil and all seasonings, and salt and pepper. Mix evenly then spread cauliflower onto a parchment-lined sheet pan. Place cauliflower in oven and roast until edges start ro brown and it is cooked through (I like mine crispy).

Romesco Sauce

  • 2 red bell peppers, roasted. (see Chef's Tips tab for how to roast a bell pepper)

  • 1/2 cup almond slivers

  • 2 garlic cloves

  • 4 chipotle peppers (2 if you don't like spicy foods

  • 4 tablespoons apple cider vinegar

  • One 8-oz can of fire roasted tomatoes

  • 1/2 bunch cilantro

  • 1 lime, juiced

  • Salt to taste

Toss everything in a blender and blend until smooth. Serve on top of tacos, or anything. I used this as a corn chip dip and it was wonderful.

Cilantro & Cabbage Slaw

  • 1/2 bunch cilantro (if it’s a small bundle use the whole bunch)

  • 1/2 green cabbage, thin sliced

  • 1/2 red cabbage, thin sliced

  • 1 lime, juiced

  • 1/2 cup olive oil

  • 1 teaspoon cumin

  • 1 teaspoon salt

Whisk lime juice, olive oil, cumin, and salt in a large bowl. Add cilantro then toss both cabbage and mix well with hands or tongs until all the cabbage is coated with sauce. This goes great on any taco. Also great as a side dish with hemp seeds or nuts sprinkled on top.

Charity Morgan