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Roasted Cauliflower Tacos with Chipolte Romesco Sauce Recipe

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This recipe for Roasted Cauliflower Tacos with Chipolte Romesco Sauce is from The Newfield Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling

2 small heads of cauliflower
4 tbps of olive oil
3 tsp of ground cumin
2 tsp of chili powder
2 tsp of smoked paprika
1 tsp of salt

Sauce

6 cloves of garlic
1/4 cup of raw almonds
1 15oz can of fire-roasted tomatoes
2 tbps of olive oil
2 tbps of lime juice
1/4 tsp of smoked paprika
1/2 tsp of cumin
1/4 tsp of salt
1 tbps of maple syrup
2 whole chipotle peppers in adobo sauce
Directions:
Directions:
1. Preheat over to 400 degrees. Cut cauliflower into florets and add to a bowl. Mix all filling ingredients together and toss to combine. Roast on bottom rack of over for 20-25 minutes or until golden brown and tender.

2. Meanwhile, separate 4 cloves of garlic, skin still on, and put them into the oven alongside the almonds for 10 minutes.

3. Once the the almonds and garlic are done, add them, as well as the remaining sauce ingredients, to a blender and process until smooth.
Number Of Servings:
Number Of Servings:
12 tacos
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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