Smoky, roasted cauliflower brings bold flavor and satisfying crunch to these easy, plant-forward tacos. Keep them vegan with your favorite dairy-free cheese, or go vegetarian with a sprinkle of crumbled cotija. And don’t skip the romesco—this vibrant, crave-worthy sauce is the real star. It’s just as delicious drizzled over veggies, layered into sandwiches, spooned onto pizza, or served as a dip with pita and chips.
Serves: 4
Prep time: 20 minutes
Cook time: 15
Diet: Vegan
Ingredients
Cauliflower
- 1 large head cauliflower, broken into bite size pieces
- 4 T Sebastiano’s extra virgin olive oil
- 1 T cumin
- 2 t chili powder
- 2 t PE smoked paprika (Peppered Earth)
- 1 t salt
- Pinch black pepper
Romesco Sauce
- 1 T Lucha Libre HAB hot sauce, or other mild sauce
- 2 T red wine vinegar
- 2 T roasted garlic (Olive Bar)
- ½ c Marcona roasted/salted almonds (or sub another roasted almond)
- 28 oz. fire roasted tomatoes, diced, drained
- 2 T garlic, minced (raw)
- ½ c olive oil
- 1 t PE smoked paprika
- 1.5 t cumin
- 1 t salt
- 1 c fresh artisan bread, torn
Tacos
- 12 corn tortillas (street taco size)
- 3 T olive oil
- 1 Lime, wedged
- Cilantro leaves
- 1 c red cabbage, shredded
- ¼ c roasted pepitas (pumpkin seeds)
- 1 sliced avocado
Steps
- Preheat oven. Toss cauliflower with oil and seasonings. Roast cauliflower on parchment lined sheet pan until tips are dark golden brown and crispy, 20 min.
- Meanwhile, make romesco sauce: in blender or processor add all sauce ingredients and blend until smooth. Taste and adjust salt, vinegar and heat as desired.
- Warm tortillas in lightly oiled skillet and top with cauliflower, cabbage, cilantro, avocado, pepitas, and romesco. Serve immediately.
