Cauliflower Tacos

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Looking for a simple and tasty dish to whip up a quick meal? Try my cauliflower tacos!  I love using cauliflower as a fun, plant-based option for animal protein and the Romesco sauce is such a perfect pairing!

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Cauliflower Tacos


  • Author: Chef Serena Poon

Description

Servings: 4 (1 serving is 3 tacos)

Prep time: 15 min

Cook time: 25 min

Total time: 40 min


Ingredients

CAULIFLOWER

Florets from 2 small heads cauliflower (can also use stems — chop stems into bite-sized pieces)

4 TB avocado oil

3 tsp ground cumin

2 tsp chili powder

2 tsp smoked paprika

1 tsp Himalayan pink salt or sea salt

1 tsp freshly ground black pepper

 

ROMESCO TACO SAUCE

1 each whole garlic bulb (skin on, tops cut off about 1/4” from top)

2 TB roasted almonds or pine nuts or hazelnuts (home-roasted is best, but if you need to buy them roasted to save time, that’s fine too!)

1/8 tsp smoked paprika

1/4 tsp cumin

1/8 tsp Himalayan pink salt (season to taste)

1/2 TB maple syrup (can substitute monk fruit or stevia)

1 whole chipotle peppers in adobo sauce (these are spicy!)

1 cup fire-roasted tomatoes (canned, liquid drained)

1 TB avocado oil (or extra virgin olive oil)

5 TB fresh lime juice

Salt and pepper, to taste

SERVING & GARNISH

1215 grain-free tortillas (I like to use Siete brand: they come cassava, almond, coconut – but you can use whatever your preference is: flour, corn, coconut, etc)

Fresh cut lime wedges

Fresh cilantro (optional)

Thinly sliced red cabbage (optional)

Vegan or regular crema or sour cream

Sliced avocado (optional)


Instructions

  1. Preheat oven to 400F
  2. In a large mixing bowl, combine oil, cauliflower, spices listed under “cauliflower”. Toss to evenly coat.
  3. Evenly divide seasoned cauliflower between 2 large baking sheet pans and roast on lower racks for 20-22 minutes or until golden brown and tender. (Make sure you don’t crowd the pans!)
  4. On a separate baking sheet or muffin pan, add the garlic bulbs, drizzle a bit of oil, salt and pepper (optional), cover with parchment paper and cook until light golden brown and slightly softened. Remove from oven and set aside.
  5. While cauliflower & garlic finish in the oven, use a blender for the romesco sauce and combine the tomatoes, maple syrup, chipotle peppers in adobo sauce, nuts, oil, lime juice, paprika, cumin, salt and pepper. Blend on high until smooth and creamy in texture.
  6. Once the garlic is slightly cooled, add 2-3 cloves of the roasted garlic to the sauce in the blender and blend to evenly combine. This is where you can have fun and add in a little more lime juice if you want it more tart, more adobe sauce or chipotle if you want more heat, more spices to suit your own taste.
  7. To serve, warm tortillas in oven until pliable, or on the stove top.
  8. For each tortilla, add 1-2 TB of the romesco sauce and a handful of cauliflower. Serve with cilantro, cabbage, avocado or guacamole and some limes!

Notes

Extra sauce can store in the refrigerator for 5-7 days, or 3 weeks in freezer.

This content is strictly the opinion of Chef Serena Poon and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Serena nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.

Medical Disclaimer
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