Cajun Roasted Cauliflower Tacos with Spicy Chipotle Romesco
Serving Size: 4
Ingredients
CAULIFLOWER
- 2 small heads cauliflower, chopped into small pieces
- 2-4 tablespoons avocado oil
- 3 tablespoons of Veggie Season's™ Red Pepper Cajun
SAUCE
- 4 cloves garlic (skin on)
- 1/4 cup raw almonds
- 1 15oz can fire roasted tomatoes (drained)
- 2 tablespoons olive oil
- 1 medium lime, juiced (~3 tablespoons)
- 1 teaspoon of Veggie Season's™ Red Pepper Cajun
- 1 tablespoon maple syrup
- 1-2 whole chipotle peppers in adobo sauce
FOR SERVING
- 12-15 whole corn tortillas
- Lime juice/wedges
- Fresh cilantro
- Thinly sliced red cabbage
- Thinly sliced red onion
- Pepitas
- Sliced Avocado
Recipe Steps
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Preheat oven to 400°F and add cauliflower to 2 large baking sheets. Add oil and Veggie Season’s™ Red Pepper Cajun. Toss to combine and roast on the bottom rack for 20-25 minutes or until golden brown and tender.
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To a separate baking sheet, add raw almonds and the 4 unpeeled garlic cloves. Roast on the center rack for 10-12 minutes or until the almonds have started to brown/crack and the garlic is starting to get golden brown in color. Remove from oven and set aside.
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While cauliflower finishes roasting, add drained, fire-roasted tomatoes to a high speed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), oil, lime juice, Veggie Season’s™ Red Pepper Cajun, maple syrup, and chipotle peppers in adobo sauce.
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Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed.
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To serve, warm tortillas in the microwave or in the oven directly on the still-warm oven racks until pliable. Then add 1-2 Tbsp of the romesco sauce and a generous portion of cauliflower. Add garnishes to your liking and enjoy!
Recipe adapted from Minimalist Baker’s Roasted Cauliflower Tacos with Chipotle Romesco.