Dinner

Minimalist Baker Roasted Cauliflower Tacos and Chipotle Romesco is for Dinner.

Minimalist Baker Roasted Cauliflower Tacos and Chipotle Romesco takes 5 minutes to prepare.

Minimalist Baker Roasted Cauliflower Tacos and Chipotle Romesco takes 25 minutes to cook.

Minimalist Baker Roasted Cauliflower Tacos and Chipotle Romesco makes 2 servings.

The ingredients for Minimalist Baker Roasted Cauliflower Tacos and Chipotle Romesco are:

1 head, medium (5-6" dia) Cauliflower, raw
2 tbsp Olive Oil
.25 cup, whole Almonds
2 cup san marzano italian peeled tomatos (by FATBRYAN)
2 tbsp Extra Virgin Olive Oil
1 tbsp Maple Syrup
8 tortilla, medium (approx 6" di Corn Tortillas

Here is how you make Minimalist Baker Roasted Cauliflower Tacos and Chipotle Romesco:

Smoky, roasted cauliflower tacos with a spicy chipotle romesco sauce! An easy (30 minutes!) and flavorful plant-based meal that's versatile, healthy, and so satisfying!Author: Minimalist BakerRecipe type: Entr?eCuisine: Mexican-Inspired, Vegan, Gluten-FreeServes: ~12 tacosIngredientsCAULIFLOWER1 small head cauliflower, chopped into bite-sizes pieces (smaller pieces roast more quickly!)1-2 Tbsp (15-30 ml) avocado or coconut oil (if avoiding oil, omit or sub with water)1 1/2 tsp ground cumin1 tsp chili powder1 tsp smoked paprika1/2 tsp sea saltSAUCE4 cloves garlic (12 g), skin on1/4 cup (28 g) raw almonds1 15-ounce (425 g) can fire-roasted tomatoes, drained2 cloves raw garlic, peeled2 Tbsp (30 ml) olive oil (or sub water)1 lime, juiced (~3 Tbsp or 45 ml)1/4 tsp smoked paprika1/2 tsp cumin1/4 tsp sea salt, plus more to taste1 Tbsp (15 ml) maple syrup, plus more to taste1-2 chipotle peppers in adobo sauce (more for spicier sauce)FOR SERVING12-15 corn tortillas (to keep grain-free, use my Plantain Tortillas)Lime juice / wedgesoptional: Fresh cilantrooptional: Thinly sliced red cabbageoptional: PepitasInstructionsPreheat oven to 400 degrees F (204 C) and add cauliflower to 1 large (or 2 small) baking sheets. Add oil (or omit/sub water), cumin, chili powder, paprika, and salt. Toss to combine and roast on the bottom rack for 20-25 minutes or until golden brown and tender.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.While cauliflower finishes roasting, add drained, fire-roasted tomatoes to a high-speed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), oil (or water), lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers in adobo sauce.Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more lime for acidity, garlic for kick/zing, salt for saltiness, paprika or cumin for smokiness, maple syrup to offset heat/add sweetness, or chipotle peppers for more heat.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. Serve as is or garnish with lime juice/wedges, cilantro, cabbage, and/or pepitas (optional).Best when fresh. Store leftover sauce in the refrigerator up to 1 week (or 1 month in the freezer), and the cauliflower in the refrigerator up to 3 days. Reheat cauliflower in a 350-degree F (176 C) oven until warm (best when fresh).Serving Size: Makes 8 TacosNumber of Servings: 2Recipe submitted by SparkPeople user BORCKMI.

The nutritional information for Minimalist Baker Roasted Cauliflower Tacos and Chipotle Romesco is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 726.1

• Total Fat: 39.9 g
• Cholesterol: 0.0 mg
• Sodium: 164.0 mg
• Total Carbs: 81.9 g
• Dietary Fiber: 17.9 g
• Protein: 19.4 g

Minimalist Baker Roasted Cauliflower Tacos and Chipotle Romesco is Mexican cuisine.

The dietary needs meet for Minimalist Baker Roasted Cauliflower Tacos and Chipotle Romesco is Vegan