Smoky Cauliflower Tacos (with Blender Romesco Sauce)

We’ve got a new all-time favorite meatless meal, and I am excited to share it with you today! I don’t normally like to call for “special ingredients” in any of my recipes, but the smoked salt is an exception to the rule. And for a good reason. BUT you could totally sub regular salt if you don’t feel like buying something extra (and you don’t regularly experience FOMO – haha), but I really can’t recommend it enough both here and the one other time I’ve called for it (in our wing recipe). See it won’t go to waste! And it really does take this recipe from really good to amazing … can’t wait to hear what you think of it.

Even your biggest meat lovers will not be missing a thing with these vegetarian tacos … I’ve seriously never seen my kids scarf down veggies so fast! Oh and this is a great recipe to double while you’re at it (just the cauliflower since you’ll already have extra sauce). They are just as tasty the next day and, as we’ve discussed, when you cook from scratch this often—leftovers are the bomb!

Smoky Cauliflower Tacos (with a Blender Romesco Sauce)

5 from 4 votes

Course: Dinner

Cuisine: Mexican

Dietary Restriction: Dairy Free, Egg Free, Gluten Free, Vegetarian

Servings (Adjust to suit): 4

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Ingredients

For the cauliflower

• 1 large head cauliflower
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon smoked salt, you can sub regular salt, but then these won't taste smoky!
• 2 tablespoons olive oil
• 1 lime, juiced

For the romesco sauce

• 1 14.5-oz can fire roasted diced tomatoes
• 1 4-oz jar pimentos, with juice
• 1/2 cup raw almonds
• 1 lime, juiced
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon smoked salt, again, you can sub regular salt but the smoked salt is SO worth it!

Instructions

For the cauliflower

1. Preheat oven to 400 degrees F. Cut cauliflower into 1" bite-size pieces, big stems removed and discarded. Place on large baking sheet.

2. In a small bowl mix the spices. Drizzle the olive oil, lime juice and then the spices over top of the cauliflower. Toss to combine.

3. Bake until tender when pierced with a fork, about 20 minutes.

For the romesco sauce

1. Blend all ingredients until smooth. Serve at room temperature or warm. Reserve half of the sauce for leftovers (lucky you)! 

To assemble

1. Serve roasted cauliflower and Romesco sauce with corn tortillas, grated cheese, sliced red cabbage, fresh cilantro, avocado and whatever else you love to have on your tacos.

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Recipe Notes

We recommend organic ingredients when feasible.