Vegan Roasted Cauliflower Romesco Tacos

This Vegan Roasted Cauliflower Romesco Tacos recipe is an exclusive from Megan Sadd’s cookbook 30-Minute Vegan Dinners: 75 Fast Plant-Based Meals You’re Going To Crave! Click here to find out where you can purchase a copy of the book.

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Megan Sadd is the recipe developer and photographer behind Carrots & Flowers, a vegan food blog and one of the top plant-based video channels on Facebook. Formerly a TV and development producer, she launched Carrots & Flowers in 2015 to help transitioning vegans make the switch. She loves creating fast, easy vegan meals that strike the perfect balance of nourishing and comforting. She lives in Los Angeles with her husband, daughter, and three rescue cats, where she’s probably sitting in traffic, admiring cloud formations, and thinking about vegan cheese.

Vegan Roasted Cauliflower Romesco Tacos

5 from 1 vote

Pre-trimmed cauliflower florets make these romesco tacos an easy weeknight meal you’re going to crave! The sauce is extra tasty thanks to a quick roast of the tomatoes. Whether served in soft butter lettuce or thick, chewy tortillas, these tacos are a MUST-TRY!

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Author: Megan Sadd | Carrots and Flowers

Servings: 4 servings

Ingredients

• ▢ Cauliflower
• ▢ 1 2-lb [907-g] bag cauliflower florets
• ▢ 2 tbsp 30 ml olive oil
• ▢ ½ tsp garlic powder
• ▢ 1 tsp sea salt
• ▢ ¼ tsp red pepper flakes
• ▢ Romesco Sauce
• ▢ 1½ cups 225 g cherry or grape tomatoes
• ▢ Salt and pepper - to taste
• ▢ 1 12-oz [340-g] jar roasted red peppers, drained
• ▢ 1 cup 140 g raw almonds
• ▢ ¼ cup 5 g fresh flat-leaf parsley, plus more for garnish
• ▢ 2 tbsp 30 ml lemon juice
• ▢ 1 tbsp 15 ml olive oil
• ▢ 1 tsp sea salt
• ▢ 2 cloves garlic
• ▢ For Serving
• ▢ 1 head butter lettuce or 10–12 tortillas
• ▢ ¼ cup 30 g pumpkin seeds
• ▢ Shredded purple cabbage

Instructions

• Preheat the oven to 450°F (232°C). 
• Break any cauliflower florets larger than 2 to 3 inches (5 to 7 cm) in half. Put the cauliflower in a single layer on a lined baking sheet. Drizzle with oil, garlic powder, salt, and pepper flakes. Gently toss with your hands to coat. Roast for 20 minutes, until the cauliflower is tender with a bit of crunch. 
• Put the tomatoes on a second lined baking sheet. Sprinkle with salt and pepper and roast for 7 to 8 minutes until softened. Add the red peppers, almonds, parsley, lemon juice, oil, sea salt, and garlic to a high-speed blender. Process until smooth and creamy, about 3 to 4 minutes.
• While the tomatoes finish cooking, wash and dry the lettuce, if using, or wrap the tortillas in foil and heat in the oven. When the tomatoes are finished, add them to the blender. Blend for 1 to 2 minutes, until smooth. 
• Build each taco in a lettuce leaf or tortilla with romesco sauce and roasted cauliflower. Finish with pumpkin seeds and shredded cabbage. 

Notes

If using tortillas, I recommend a thick corn/wheat-blend tortilla, but regular corn tortillas also work well. 

If you happen to come across Romanesco, purple, or yellow cauliflower, it is exceptional in this recipe! Cutting up a whole head of cauliflower will add about 5 minutes to prep time.

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