Cauliflower

2 small heads cauliflower (chopped into bite-sized pieces // smaller pieces roast more quickly!)

2-4 Tbsp avocado or coconut oil

3 tsp ground cumin

2 tsp chili powder

2 tsp smoked paprika

1 tsp sea salt

Sauce

4 small-medium cloves garlic (skin on)

1/4 cup raw almonds

1 15-ounce can fire-roasted tomatoes (drained)

1-2 medium cloves raw garlic (peeled)

2 Tbsp olive oil

1 medium lime, juiced (should equal 3 Tbsp of lime juice)

1/4 tsp smoked paprika

1/2 tsp cumin

1/4 tsp sea salt (plus more to taste)

1 Tbsp maple syrup (plus more to taste)

1-2 whole chipotle peppers in adobo sauce (more for spicier sauce)

Instructions

Preheat the oven to 400 degrees F. Toss the cauliflower in a large bowl with and add cauliflower the avocado or coconut oil, cumin, chili powder, paprika, and salt. Toss to combine and spread the cauliflower in a single layer on baking sheets. Roast on the bottom rack for 20-25 minutes or until golden brown and tender.

On a separate baking sheet, add the almonds and 4 unpeeled garlic cloves. Roast on the center rack for 10-12 minutes, checking at the 8 minute mark. If the almonds are dark brown and beginning to split, remove the almonds from the oven, but continue cooking the garlic for the remaining time until it’s golden brown and mushy. Remove from oven, peel and set aside.

While the cauliflower finishes roasting, add the drained, fire-roasted tomatoes to a high-speed blender along with the almonds, roasted garlic, raw garlic, extra virgin olive oil, lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers. Blend on high until the sauce is creamy and smooth. Taste and adjust the flavor as needed, adding more lime for to make it more acidic, garlic to increase the flavor, salt, paprika or cumin to increase smokiness, maple syrup to offset too much heat or add sweetness, or chipotle peppers to make it spicier.

To serve, warm the tortillas in the oven directly on the still-warm oven racks until pliable. Then spread 1-2 Tbsp of the romesco sauce on the tortilla before scooping a generous portion of cauliflower on top. Serve as is or garnish with lime juice/wedges, cilantro, cabbage, and/or pepitas (optional).

The sauce freezes well and can be stored in the freezer for up to one month.

Makes 4 servings of 3 tacos each.

Roasted Cauliflower Tacos with Adobo Sauce