Cauliflower Tacos Recipe (with Romesco Sauce)

Name: Cauliflower Tacos Recipe (with Romesco Sauce)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings (depending on the size of your cauliflower) 3 street tacos each
Ingredients: 1 large cauliflower, separated into bite-size florets; 1 package flour tortillas (I like the street taco size, the small ones!); 2 red bell peppers; 2 Tbsp olive oil, divided; 1 ¼ tsp smoked paprika, divided; ¼ tsp garlic powder; ¼ tsp salt; 2 large garlic cloves, crushed; ½ cup slivered raw almonds*; 1 8oz can tomato sauce; 2 Tbsp white vinegar; ½ Tbsp lemon juice, about ½ of 1 lemon**; ½ tsp cayenne pepper; 2 Tbsp Italian flat parsley, minced; 1 Tbsp fresh parsley, for garnish

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 servings (depending on the size of your cauliflower) 3 street tacos each
Calories
438 kcal
Course
Dinner
Cuisine
Spanish, Mexican

Cauliflower Tacos Recipe (with Romesco Sauce)

Jeffrey Yu

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My vegan Cauliflower Tacos with Romesco Sauce are perfectly tender-yet-crisp with an easy, tangy sauce. Simple, fresh, and budget-friendly!

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Ingredients

Servings

1 large cauliflower, separated into bite-size florets $2.86
1 package flour tortillas (I like the street taco size, the small ones!) $1.68
2 red bell peppers $2.96
2 Tbsp olive oil, divided $0.19
1 ¼ tsp smoked paprika, divided $0.04
¼ tsp garlic powder $0.01
¼ tsp salt $0.01
2 large garlic cloves, crushed $0.09
½ cup slivered raw almonds* $1.53
1 8oz can tomato sauce $0.48
2 Tbsp white vinegar $0.04
½ Tbsp lemon juice, about ½ of 1 lemon** $0.64
½ tsp cayenne pepper $0.13
2 Tbsp Italian flat parsley, minced $0.09
1 Tbsp fresh parsley, for garnish $0.09

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Instructions

Quarter and seed bell peppers.
In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, garlic powder and salt.
Add quartered and seeded red bell peppers to bowl and toss.
Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.
Then, to the same mixing bowl, add cauliflower florets and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet and bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.
When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, garlic cloves, tomato sauce, white vinegar, lemon juice, 1 tsp smoked paprika, cayenne pepper, salt and black pepper in food processor. Pulse until well-combined but still chunky.
Add minced parsley and slivered almonds to the food processor and pulse a few times.
Warm flour tortillas in a dry pan until lightly toasted.
Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!

Notes

*Slivered almonds are typically located in the baking aisle. Regular unsalted almonds will work in a pinch. If you have a nut allergy, you can use sunflower seeds, but I would use slightly less so the flavor doesn’t overpower the rest of the sauce.
**Reserve the other half of your lemon and cut it into small wedges to serve with your tacos! I included the full price of the lemon for this purpose.

Nutrition Information

Show Details

Serving 1serving (about 3 tacos each) Calories 438kcal (22%) Carbohydrates 57g (19%) Protein 13g (26%) Fat 20g (31%) Sodium 1108mg (46%) Fiber 9g (36%)