Smoky Cauliflower Tacos (with a Blender Romesco Sauce)

Meatless Monday meets Taco Tuesday with this delicious recipe for cauliflower tacos. Even your biggest meat-lover won't miss a thing!

Prep Time 10

Cook Time 30

Servings people

1 large head cauliflower
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon smoked salt you can sub regular salt, but then these won't taste smoky!
2 tablespoons olive oil
1 lime juiced

1 14.5-oz can fire roasted diced tomatoes
1 4-oz jar pimentos with juice
½ 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!

Preheat oven to 400 degrees F. Cut cauliflower into 1" bite-size pieces, big stems removed and discarded. Place on large baking sheet.
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.
Bake until tender when pierced with a fork, about 20 minutes.

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

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.

We recommend organic ingredients when feasible.

Nutrition Facts

Smoky Cauliflower Tacos (with a Blender Romesco Sauce)

Amount Per Serving

Calories 563 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Sodium 2554mg111%

Potassium 925mg26%

Carbohydrates 96g32%

Fiber 21g88%

Sugar 45g50%

Protein 18g36%

Vitamin A 10665IU213%

Vitamin C 260mg315%

Calcium 554mg55%

Iron 12.7mg71%

* Percent Daily Values are based on a 2000 calorie diet.