Name: Cauliflower Tacos Recipe (with Romesco Sauce)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican,Spanish
Ingredients: 1 large cauliflower, separated into bite-size florets ($2.86); 1 package flour tortillas (I like the street taco size, the small ones!) ($1.68); 2 red bell peppers ($2.96); 2 Tbsp olive oil, divided ($0.19); 1 ¼ tsp smoked paprika, divided ($0.04); ¼ tsp garlic powder ($0.01); ¼ tsp salt ($0.01); 2 large garlic cloves, crushed ($0.09); ½ cup slivered raw almonds* ($1.53); 1 8oz can tomato sauce ($0.48); 2 Tbsp white vinegar ($0.04); ½ Tbsp lemon juice, about ½ of 1 lemon** ($0.64); ½ tsp cayenne pepper ($0.13); 2 Tbsp Italian flat parsley, minced ($0.09); 1 Tbsp fresh parsley, for garnish ($0.09)

My vegan Cauliflower Tacos with Romesco Sauce are perfectly tender-yet-crisp with an easy, tangy sauce. Simple, fresh, and budget-friendly!

Ingredients

1 large cauliflower, separated into bite-size florets ($2.86)

1 package flour tortillas (I like the street taco size, the small ones!) ($1.68)

2 red bell peppers ($2.96)

2 Tbsp olive oil, divided ($0.19)

1 ¼ tsp smoked paprika, divided ($0.04)

¼ tsp garlic powder ($0.01)

¼ tsp salt ($0.01)

2 large garlic cloves, crushed ($0.09)

½ cup slivered raw almonds* ($1.53)

1 8oz can tomato sauce ($0.48)

2 Tbsp white vinegar ($0.04)

½ Tbsp lemon juice, about ½ of 1 lemon** ($0.64)

½ tsp cayenne pepper ($0.13)

2 Tbsp Italian flat parsley, minced ($0.09)

1 Tbsp fresh parsley, for garnish ($0.09)

Instructions

1 Quarter and seed bell peppers.

2 In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, garlic powder and salt.

3 Add quartered and seeded red bell peppers to bowl and toss.

4 Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.

5 Then, to the same mixing bowl, add cauliflower florets and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet and bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.

6 When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, garlic cloves, tomato sauce, white vinegar, lemon juice, 1 tsp smoked paprika, cayenne pepper, salt and black pepper in food processor. Pulse until well-combined but still chunky.

7 Add minced parsley and slivered almonds to the food processor and pulse a few times.

8 Warm flour tortillas in a dry pan until lightly toasted.

9 Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!