I debated whether to insert the “V” word into the title, but yes, this is vegan. And delicious with a big “D.” The sauce packs a huge hit of flavor. I used the smallest recommended amount of chipotle pepper in Adobo sauce, if you are a braver soul, go for the kill and add more. Obviously, you can use meat instead of cauliflower and please all the omnivores at your table. But whatever your gastronomic inclination, MAKE THE SAUCE.
VEGAN CAULIFLOWER TACOS WITH CHIPOTLE ROMESCO SAUCE
(adapted from Minimalist Baker)
for the cauliflower:
1 large cauliflower head, cut in small pieces
2 Tbsp canola oil
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp salt
for the sauce:
1/4 cup raw almonds
1 15-ounce can fire-roasted tomatoes (drained)
2 Tbsp olive oil
1 medium lime, juiced
1/4 tsp smoked paprika
1/2 tsp cumin
1/4 tsp sea salt (plus more to taste)
1 Tbsp maple syrup (plus more to taste)
1-2 whole chipotle peppers in adobo sauce (more for spicier sauce)
Lime juice / wedges
Fresh cilantro (optional)
shredded cheese (vegan, if you prefer)
Coat the cauliflower pieces with the oil and the spices. Either roast it in a 400F oven, or air-fry it for 15 minutes. Reserve.
Toast the almonds in a dry non-stick skillet until they start to get fragrant and get a bit of color, but do not move away from the stove and move them constantly to prevent them from burning. Add them to a blender (Vitamix works best) together with all other ingredients for the sauce. Blend until very smooth. Taste and adjust seasoning with salt, or maple syrup, depending on your preference.
To serve, warm up tortillas, add the sauce and the warm cauliflower on top, then more sauce, and any toppings you like.
to print the recipe, click here
Comments: This sauce will definitely show up in our kitchen regularly because it is so easy to make, and absolutely perfect for our taste. When I first made it I thought it was too spicy, but it is not, it mellows down as you add it to the other components, and matches all sorts of protein or veggies. I enjoyed it next day with some leftover grilled chicken breasts.
ONE YEAR AGO: One gift, one dough, two recipes
TWO YEARS AGO: Rocking the Zucchini Boat
THREE YEARS AGO: Polenta Bites with Spicy Tomato Sauce
FOUR YEARS AGO: Vague Mousse Cake
FIVE YEARS AGO: Cottage Loaf, my very own technical challenge
SIX YEARS AGO: Pork Ribs: Sticky, Spicy and Awesome
SEVEN YEARS AGO: Sobering Peach Sorbet
EIGHT YEARS AGO: Buttermilk-Blueberry Breakfast Cake
NINE YEARS AGO: Silky Cauliflower Puree with Almond Milk
TEN YEARS AGO: Beef and Broccoli Stir-fr
ELEVEN YEARS AGO:Wheat Germ and Sage Sourdough Bread
TWELVE YEARS AGO:Popeye-Pleasing Salad
THIRTEEN YEARS AGO:Summer’s Finale
2 thoughts on “CAULIFLOWER TACOS WITH CHIPOTLE ROMESCO SAUCE”
One to save! Thank you xx
This one is a keeper, thank you.