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.
What is romesco sauce?
Romesco sauce, or salsa romesco, is a traditional sauce from Spain, specifically from Catalonia. This savory and flavorful sauce is highly regarded for its versatility and is a beloved condiment in Spanish cuisine.
The base of romesco sauce typically consists of roasted red bell peppers, tomatoes, almonds, and garlic, blended with olive oil and other ingredients to create a rich and complex flavor profile. The exact ingredients and ratios can vary slightly from recipe to recipe, allowing for personal touches and regional variations.
It is traditionally served alongside grilled meats and seafood. However, its uses are not limited to savory dishes alone. Romesco sauce can also be enjoyed as a condiment, dip, spread, or dressing, adding flavor to sandwiches, roasted vegetables, or even as a sauce for pasta or rice.
I love this sauce as a base for roasted cauliflower soft tacos, and I know you will, too!
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
Prepare the cauliflower
Preheat your oven to 425°F (220°C).
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.
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.
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.
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.
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.
Let the sauce sit at room temperature for at least 30 minutes to allow the flavors to meld together.
Store the sauce in a jar or airtight container.
Classic romesco sauce is typically served at room temperature and is a popular accompaniment to grilled vegetables.
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.
What to serve with cauliflower tacos
Mexican Rice: A classic side dish that pairs well with any type of taco, including cauliflower tacos. The vibrant flavors of the rice will complement the spices in the tacos.
Refried Beans: Whether you make them from scratch or use canned beans, they add a creamy and savory element to the meal. They can be served 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.
Guacamole: Creamy, tangy, and packed with healthy fats, this Guacamole With Homemade Corn Chips is a perfect accompaniment to cauliflower tacos. It adds a refreshing element and complements the flavors of the tacos on the side with chips or in the taco.
Corn on the Cob: Grilled or boiled corn on the cob brings a sweet and smoky element to the meal. You can slather it with vegan butter and sprinkle chili powder or lime juice for added flavor.
Cabbage Slaw: A crunchy and refreshing cabbage slaw can contrast the soft texture of the tacos. You can dress it with a tangy vinaigrette or a creamy dressing like the Purple Cabbage Slaw With Tahini Dressing.
Fresh Fruit Salad: A light and refreshing fruit salad can balance out the meal. Opt for a mix of seasonal fruits such as watermelon, pineapple, mango, and berries.
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, 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.
- 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)
- 1 ½ teaspoons chili powder
- 1 teaspoon black pepper (to taste)
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 12 oz jar of roasted red peppers in water (or 2 roasted red peppers)
- 1 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
- 1 ½ teaspoons salt
- ¼ teaspoon cayenne pepper (optional, for heat)
- tortillas (flour, corn, or gluten free)
- shredded purple cabbage (or lettuce)
- sliced purple radishes
- chopped fresh cilantro
- scallions (aka, green onions)
- Preheat your oven to 425°F (220°C).
- 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 in the preheated oven for about ~20-25 minutes or until the cauliflower is golden brown and tender, flipping halfway through.
- 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.
- Warm the tortillas in a dry skillet over medium heat until soft and pliable.
- Assemble your roasted cauliflower tacos by placing a generous amount of the romesco sauce and roasted cauliflower on each warm tortilla.
- 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.
Nutritional information is only an estimate. I based it on using medium-sized flour tortillas. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.
Make these oil-free by omitting the oil when roasting the cauliflower. Add a sprinkle of water instead so the seasoning has something to stick to.
You can make the sauce oil-free, too, by substituting water instead of oil. The viscosity will change slightly, but the taste is still there.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven
- Cuisine: American
- Serving Size: 1 taco
- Calories: 253
- Sugar: 5
- Sodium: 1386
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 27
- Fiber: 7
- Protein: 7
- Cholesterol: 0 mg
Keywords: 30 minute meals, gluten free, purple cauliflower recipe, vegan tacos