Cauliflower Tacos with Romesco Sauce

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Cauliflower tacos with romesco sauce are a tasty and budget-friendly meal you can whip up in under an hour. These vegan tacos combine tender-crisp roasted cauliflower with a tangy, nutty sauce for a satisfying plant-based dinner.

The romesco sauce brings a burst of flavor with roasted red peppers, almonds, and spices. You’ll love how the crispy cauliflower pairs with the creamy sauce in warm tortillas. This easy recipe is perfect for a quick weeknight dinner or casual get-together with friends.

Exact Ingredients List

Here’s what you’ll need to make these tasty cauliflower tacos:

• 1 large cauliflower, cut into bite-size florets
• 1 package flour tortillas (street taco size)
• 2 red bell peppers
• 2 Tbsp olive oil
• 1 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 2 large garlic cloves, crushed
• 1/2 cup slivered raw almonds
• 1 (8 oz) can tomato sauce
• 2 Tbsp white vinegar
• 1/2 Tbsp lemon juice (about 1/2 lemon)
• 1/2 tsp cayenne pepper
• 2 Tbsp minced Italian flat parsley
• 1 Tbsp fresh parsley for garnish

You’ll love how these simple ingredients come together to make a flavorful meal. The roasted cauliflower pairs perfectly with the tangy romesco sauce. Feel free to adjust the spice level by adding more or less cayenne pepper.

Instructions

Preheat your oven to 375°F (190°C). Cut the cauliflower into bite-sized florets and set aside.

Quarter and seed the red bell peppers. In a bowl, mix 1 tablespoon olive oil, 1/4 teaspoon smoked paprika, garlic powder, and salt. Toss the peppers in this mixture.

Place the seasoned peppers on a baking sheet. Roast them on the top rack for 35-40 minutes.

Use the same bowl to coat the cauliflower florets with the remaining oil and spices. Spread them on a lined baking sheet and roast on the bottom rack for 30 minutes. Flip halfway through.

While the veggies roast, make the Romesco sauce. In a food processor, combine the roasted peppers, olive oil, garlic, tomato sauce, vinegar, lemon juice, spices, and a pinch of salt and pepper. Pulse until chunky.

Add the parsley and almonds to the sauce. Pulse a few more times to mix.

Warm your tortillas in a dry pan until they’re lightly toasted.

To serve, place 3-4 cauliflower florets on each tortilla. Top with warm Romesco sauce. Sprinkle with fresh parsley and almonds if you like.

Enjoy your tacos with a squeeze of lemon or lime!

Possible Substitutes List

Can’t find all the ingredients? No worries! Here are some easy swaps you can try:

For cauliflower:

• Broccoli florets
• Chickpeas (roasted)
• Mushrooms (sliced and roasted)

For flour tortillas:

• Corn tortillas
• Lettuce wraps
• Taco bowls (skip the tortilla)

Romesco sauce substitutes:

• Almonds → Walnuts or sunflower seeds
• Red bell peppers → Roasted tomatoes
• Tomato sauce → Canned diced tomatoes (drained)

Spice it up:

• Smoked paprika → Regular paprika + a dash of liquid smoke
• Cayenne → Red pepper flakes or hot sauce

No fresh parsley? Try:

• Cilantro
• Basil
• Or skip it altogether

Remember, cooking is all about having fun and making it work with what you’ve got. These swaps will change the flavor a bit, but your tacos will still be yummy!

How To Make It Diabetes-Friendly

To make these cauliflower tacos more diabetes-friendly, you can make a few easy swaps. Use low-carb tortillas instead of regular flour ones. This cuts down on carbs while keeping the taco experience.

For the sauce, reduce the amount of tomato sauce by half. Add some extra roasted red peppers to keep the flavor strong. This lowers the sugar content.

You can also boost the fiber by adding some black beans to the taco filling. Fiber helps slow down sugar absorption. Here’s a quick list of diabetes-friendly add-ins:

• Sliced avocado
• Shredded cabbage
• Diced onions
• Cilantro

When making the cauliflower, use less oil. Try an oil spray instead of pouring it on. This cuts calories without losing flavor.

Remember to watch your portion sizes. Stick to 2-3 small tacos per serving. Pair them with a side salad for a balanced meal.

Tips, Tricks & Storing

For extra crispy cauliflower, pat the florets dry before tossing with oil and spices. This helps them roast better in the oven.

You can prep the Romesco sauce ahead of time. Store it in an airtight container in the fridge for up to 5 days. Just warm it up before serving.

Got leftovers? Store the cauliflower and sauce separately in the fridge. They’ll keep for 3-4 days. Reheat the cauliflower in the oven to keep it crispy.

Try grilling your cauliflower for a smoky flavor. Just use a grill basket so the florets don’t fall through.

Make it spicier by adding more cayenne to the Romesco sauce. Or keep it mild by leaving it out.

For a gluten-free version, use corn tortillas instead of flour ones.

Short on time? Use pre-cut cauliflower florets from the grocery store. It’ll save you about 5 minutes of prep time.