A delicious romesco sauce and roasted white and purple cauliflower set the stage for a delicious and quick taco recipe. Behold the roasted cauliflower tacos recipe you will love with your taste buds and eyes.
These tacos are delicious with the romesco sauce, but if you’re in the mood to mix things up, try topping them with my Cashew Cheese Sauce for a creamy finish.
And if you’re looking for more crowd-pleasers, don’t miss my Vegan Nachos or Vegan Jackfruit Nachos—both are loaded with flavor and perfect for sharing!
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What is Romesco Sauce?
Romesco sauce, or salsa romesco, is a traditional Catalonian sauce from Spain. Made with roasted red peppers, tomatoes, almonds, garlic, and olive oil, it has a rich, savory taste.
While traditionally served with grilled meats and seafood, it also works as a dip, spread, dressing, or sauce for vegetables, pasta, rice, and these delicious tacos.
Why You'll Love These Soft Tacos
- These roasted cauliflower tacos can be a fast, healthy, and satisfying weeknight meal, ideal for busy schedules.
- It's great for batch cooking. Prepare all the ingredients and store them in separate containers for an easy-to-assemble quick lunch or dinner.
- As tacos usually go, they are versatile, so you can use whatever toppings you prefer.
- You are incorporating purple vegetables, rich in antioxidants and nutrient-dense, into your diet.
How to Make Cauliflower Tacos with Romesco Sauce
Step 1: Prepare the Cauliflower
- Slice white and purple cauliflower heads into florets.
- Place the cauliflower florets, olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper on a baking sheet and toss until the cauliflower is evenly coated with the spices and oil. Substitute the spices, if desired, with Homemade Taco Seasoning.
- Roast in the oven for about 25 minutes or until the cauliflower is golden brown and tender, flipping halfway through.
- Roasted to perfection, the cauliflower florets should have a tender texture and earthy flavor while developing hints of caramelization - so make sure to get those edges lightly browned.
Step 2: Prepare the Sauce
- While the cauliflower is roasting, prepare the romesco sauce. Combine the roasted red bell peppers, olive oil, vinegar, garlic, almonds, a can of fire-roasted tomatoes, smoked paprika, salt, and cayenne pepper in a blender.
- The jarred red peppers make this sauce easy and quick, but cook them with cauliflower to make fresh roasted peppers. See below for instructions.
Step 3: Assemble the Soft Taco
- If desired, warm the tortillas in a dry skillet over medium heat until soft and pliable or place in the microwave for 10 seconds.
- Assemble the soft tacos by placing a generous amount of sauce on the tortilla. Top with cauliflower, shredded purple cabbage or lettuce, sliced purple radishes, jalapeños, chopped fresh scallions, and avocado.
- Squeeze fresh lime juice over the tacos for an extra zing of flavor.
Top Tips
- Make homemade roasted red bell peppers by preheating the oven to 425°F (220°C). Place whole peppers on a parchment-lined baking sheet. Roast for 30-35 minutes, turning occasionally, until charred. Transfer peppers to a covered bowl and let cool for 10 minutes. Peel off the skins, discard, and remove stems and seeds. Roughly chop the roasted peppers and place them in the blender with the other sauce ingredients.
- Taste the romesco sauce and adjust the seasonings according to your preference.
- Classic romesco sauce is typically served at room temperature.
- The whole wheat, corn tortillas, and corn and flour combination wraps from Trader Joe's are all delicious. They also have wraps made with cauliflower if you want low-carb.
Serving Suggestions
- Mexican Rice is a classic side dish. You can also use Instant Pot Cilantro Lime Rice.
- Serve refried beans as a side dish or added directly to the tacos. Heat and stir some of your favorite salsa into fat-free refried beans from Trader Joe's for a quick option.
- Creamy, tangy, and packed with healthy fats, this Guacamole With Homemade Corn Chips is a perfect accompaniment to cauliflower tacos.
- Serve with Purple Cabbage Slaw With Tahini Dressing.
Cauliflower Tacos FAQS
While fresh cauliflower is recommended for the best texture and flavor, you can use frozen cauliflower if that's what you have on hand. Just make sure to thaw and drain it well before roasting so you don't have a watery taco.
Romesco sauce can be made in advance and stored in the refrigerator for up to 5 days. Simply reheat it gently before serving, and enjoy it chilled or at room temperature.
While romesco sauce pairs wonderfully with roasted cauliflower tacos, you can explore other preferred sauces. Options like chipotle mayo, Vegan Yum Yum Sauce, avocado crema, or cilantro-lime dressing can all complement the flavors nicely.
It can be. Use gluten-free wraps, corn tortillas, or stick with a theme and try cauliflower wraps. However, always check the packaging or confirm with the manufacturer to ensure they haven't come into contact with gluten-containing ingredients during processing.
If you have any leftovers, store the roasted cauliflower, romesco sauce, and toppings separately in airtight containers in the refrigerator. Assemble the tacos just before serving to maintain the best texture and flavor.
More Mexican-Inspired Vegan Recipes
Got a minute? I'd love for you to dive into the comments and rate this Roasted Cauliflower Tacos with Romesco Sauce. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Roasted Cauliflower Tacos with Romesco Sauce
Ingredients
Cauliflower
- 1 head purple cauliflower cut into bite-sized florets
- 1 head white cauliflower cut into bite-sized florets
- 2-3 tablespoons olive oil or sub with water if oil-free
- 2 teaspoons salt to taste
- 1½ teaspoons chili powder
- 1 teaspoon black pepper to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
Romesco Sauce
- 12 oz jar of roasted red peppers in water or 2 roasted red peppers
- 1 14 ounce can fire-roasted tomatoes
- ½ cup roasted almonds
- 5 cloves garlic
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons sweet or smoked paprika
- 1½ teaspoons salt
- ¼ teaspoon cayenne pepper optional, for heat
For serving
- tortillas flour, corn, or gluten free
- shredded purple cabbage or lettuce
- sliced purple radishes
- chopped fresh cilantro
- avocado
- scallions aka, green onions
- lime
Instructions
- Preheat: Preheat your oven to 425°F (220°C).
- Combine: On a baking tray, combine the cauliflower florets, olive oil, salt, chili powder, pepper, cumin, paprika, and garlic powder. Toss until the cauliflower is evenly coated with the spices and oil. Leave out oil and use water if oil-free.
- Roast: Roast in the preheated oven for about ~20-25 minutes or until the cauliflower is golden brown and tender, flipping halfway through.
- Blend: While the cauliflower is roasting, prepare the romesco sauce. In a blender or food processor, combine all the sauce ingredients. Blend until smooth and creamy. Adjust the seasonings to taste.
- Heat: Warm the tortillas in a dry skillet over medium heat until soft and pliable.
- Assemble: Assemble your roasted cauliflower tacos by placing a generous amount of the romesco sauce and roasted cauliflower on each warm tortilla.
- Top: Top with shredded cabbage or lettuce, sliced radishes, scallions, chopped fresh cilantro, avocados, and jalapeños. Squeeze fresh lime juice over the tacos for an extra zing of flavor.
Anonymous says
Very good tacos!!