Description
Whip up this quick and effortless 30-minute recipe featuring white and purple roasted cauliflower and a delicious and easy romesco sauce.
Ingredients
Units
Scale
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)
- 1 1/2 teaspoons chili powder
- 1 teaspoon black pepper (to taste)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
Romesco Sauce
- 12 oz jar of roasted red peppers in water (or 2 roasted red peppers)
- 1 can fire-roasted tomatoes
- 1/2 cup roasted almonds
- 5 cloves garlic
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons sweet or smoked paprika
- 1 1/2 teaspoons salt
- 1/4 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.
Notes
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
Nutrition
- Serving Size: 1 taco
- Calories: 253
- Sugar: 5
- Sodium: 1386
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 27
- Fiber: 7
- Protein: 7
- Cholesterol: 0 mg