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Vegan Roasted Cauliflower Romesco Tacos from Megan Sadd's 30-minute Vegan Dinners

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
Cook Time: 20 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.
Tried this recipe?Let us know how it was!