Roasted Cauliflower Tacos with Chipotle Romesco

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Holding up a vegan taco made with roasted cauliflower and adobo romesco

On a recent trip to Kansas City, we ate at Port Fonda and I had the most delicious roasted cauliflower tacos.

I studied them. I inspected them. I devoured them. And then I did what I always do. I came home and tried to make an inspired version for all of you. Let’s do this!

Baking sheet filled with freshly roasted cauliflower

Origins of Tacos

Who exactly invented the taco? It’s still a bit of a mystery! But a professor who has spent much time researching the topic theorizes that tacos were invented by Mexican silver miners in the 18th century. (source)

Tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century. Authentic Mexican tacos tend to have simple ingredients such as corn tortillas, meat, lettuce, a small amount of cheese, and lime. (source)

These inspired, veggie-heavy tacos are similarly served in a corn tortilla for the perfect handheld meal or snack.

About These Cauliflower Tacos

This is an easy, 30-minute recipe with smoky, roasted cauliflower and a spicy romesco-inspired sauce*. It’s also plant-based, gluten-free, and oil-free optional and grain-free optional. I do a lot for you people! I must like you a lot (wink, wink).

While the cauliflower is roasting, make your sauce, which is comprised of roasted almonds, roasted and fresh garlic, fire-roasted tomatoes, lime juice, spices, chipotle peppers*, and a little maple syrup. The result is a smoky, tangy, spicy, well-balanced sauce that’s thick and creamy and perfect for these cauliflower tacos.

*Note: you can learn more about romesco sauce here and chipotle peppers in adobo here.

Blender filled with almonds, spices, and other ingredients for vegan Adobo Romesco
A bowl of fresh Adobo Romesco for Roasted Cauliflower Tacos

I hope you all LOVE these tacos! They’re:

Easy to make
& So delicious

This would make the perfect healthy, satisfying weeknight meal when you don’t have much time to cook. The cauliflower could be roasted ahead of time and reheated in the oven or stovetop if you’re short on time. And the sauce lasts up to 1 week in the refrigerator, so it can also easily be made ahead of time to enjoy throughout the week.

If you’re into Mexican-inspired meals, also be sure to check out our 5-Ingredient Ginger Beer Margaritas, Watermelon Margaritas, 1-Pot Vegan Barbacoa, Black Bean Butternut Squash Enchiladas, Mexican Quinoa Salad with Orange Lime Dressing, Quinoa Black Bean Salad Cups, Vegan Mexican 7-Layer Dip, Easy Red Salsa, Garlicky Guacamole with Plantain Chips, 3-Ingredient Plantain Tortillas, Roasted Jalapeño Vegan Queso, and Mexican Green Chili Veggie Burgers!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!

Wood plank with a line of gluten-free vegan Roasted Cauliflower Tacos with Adobo Romesco

*Note: quantity of cauliflower doubled on 10/09/2018.

Roasted Cauliflower Tacos with 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 Baker
Wood board filled with Roasted Cauliflower Tacos made with Adobo Romesco
4.96 from 188 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (3-taco servings)
Course Entree
Cuisine Gluten-Free, Mexican-Inspired, Spanish-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days



  • 2 small heads cauliflower (chopped into bite-sized pieces // smaller pieces roast more quickly!)
  • 2-4 Tbsp avocado or coconut oil (if avoiding oil, omit or sub with water)
  • 3 tsp ground cumin
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp sea salt


  • 4 cloves garlic (skin on)
  • 1/4 cup raw almonds
  • 1 15-ounce can fire-roasted tomatoes (drained)
  • 2 cloves raw garlic (peeled)
  • 2 Tbsp olive oil (or sub water)
  • 1 medium lime, juiced (~3 Tbsp or 45 ml as original recipe is written)
  • 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)


  • 12-15 whole corn tortillas (to keep grain-free, use my Plantain Tortillas)
  • Lime juice / wedges
  • Fresh cilantro (optional)
  • Thinly sliced red cabbage (optional)
  • Pepitas (optional)
  • Sliced avocado (optional)


  • Preheat oven to 400 degrees F (204 C) and add cauliflower to 2 large baking sheets (use more baking sheets if increasing batch size). 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 (amount as original recipe is written // adjust if altering batch size). 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).



*Nutrition information is a rough estimate calculated without additional garnish (pepitas, herbs, etc.).
*Prep time does not indicate total hands-on prep time, but also includes prep completed while other items are cooking.

Nutrition (1 of 4 servings)

Serving: 1 three-taco servings Calories: 440 Carbohydrates: 51.6 g Protein: 10.1 g Fat: 24.3 g Saturated Fat: 3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 990 mg Potassium: 688 mg Fiber: 9.3 g Sugar: 9.2 g

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Reader Interactions

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My Rating:

  1. Coralee says

    This was wonderful! I didn’t think I had enough cauliflower on hand so I roasted some sliced Portobellos beside the cauliflower with the same sauce and had two kinds of tacos. The sauce was amazing and I really liked it with avocado slices on top. Restaurant quality!

  2. Anushree says

    Going to make this tomorrow! Have not been able to find fire roasted tomatoes. What can I use instead pls? Thanks so much

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anushree, we’d suggest roasted red peppers or diced tomatoes + more smoked paprika. Hope that helps!

  3. Allegra says

    This was delicious! I adjusted the sauce a bit to work with what I had on hand, subbing cashews for almonds and 1/2 a serrano pepper for the chipotle peppers, and ommitting the tomaotes. I added in some black beans to the tacos too. The whole meal was fansastic– super flavorful and filling! Caulifour (instead of meat) was a big hit for my family, and the sauce disappeard in an instant. Will definitely make again. Thank you!

  4. Carolyn Archer says

    Wow, wow, wow! First, you need to know that I live in Hatch, New Mexico, the undisputed “Chile Capital of the World.” We have some form of chile with pretty much every meal. I’ve eaten a lot of chile. I’ve eaten tons of salsa. Now, I was unfamiliar with Romesco sauces until today, but this stuff was incredible! (I did sub roasted homegrown tomatoes for the canned.) I wasn’t sure what to expect with the unusual combination of ingredients, but I was smitten with the first taste! Love it!!! It was the perfect accompaniment for the tacos, but I will be using this romesco again on many other things! Fantastico!

  5. Lisa Peters says

    Where have you been all my life??!! These are unbelievable. So delicious and flavor packed. Only changes: toasting the pumpkin seeds and using homemade guacamole. Thank you!!!!!

  6. Cass Doolittle says

    This was delicious. I served to three kids and three adults and everyone loved it. Great flavors. The saucy business was really yummy.

  7. sam says

    I’ve made this sauce a half dozen times its so delicious. Perfect to elevate peppers & onions, rice & beans or any Mexican food.

    For one person I usually freeze half which works well for me :)

  8. Melanie says

    Make these immediately! I don’t often leave reviews (ever), but these are so damn good. We’re a nut-free house, so I subbed toasted sunflower seeds for the almonds. I topped with tofu feta, red cabbage and lime . Currently trying to figure what else I can douse in the romesco. My 2 and 4 year olds both devoured them. 11/10

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad everyone enjoyed them! Thanks so much for the lovely review, Melanie!

  9. Ericka says

    This recipe was so fast and delicious! I had almost all of the ingredients on hand. The only sub I had to make was cashews for almonds because I was out. Still wonderful!! I will make this again!

  10. Theresa Bess says

    That sauce! Whoa! It was so tasty! We garnished with quick pickled red onions, avocado, and pepita seed. Make this sauce even if you don’t make the tacos; use it as dressing, dip for roasted veg or quesadillas, or even as a unique salsa. 😋

  11. KELLY WEBSTER says

    I didn’t change a thing! These were delicious and even my 2 cauliflower haters loved these and have 4 tacos each!

  12. Carly Chagas says

    Highly recommend!! They were probably the best tacos I’ve ever made. We added a tiny bit more salt to the sauce, but other than that stuck to the recipe.

    We garnished with red cabbage, lime, guac and feta cheese. The feta cheese really complimented this dish well!

  13. Helen Sanchez says

    I’ve made this a couple of times now. I love, love, love the romesco sauce. I added lime to the cauliflower before I posted them the second time around and I like the flavor it added. I highly recommend this recipe.

  14. Lily says

    Can you use honey instead of maple? And do the almonds have to be raw? I have some that are already roasted can I just skip the step of roasting them?

  15. Stephanie says

    This dish was so great – I can’t wait to make it again! My boyfriend and I loved the sauce especially, which really kicked it up a notch. (We added the sauce to an omelette for breakfast this morning, and thinking about sandwiches and other dishes we can use it for). For the tacos, we roasted zucchini along with the cauliflower, and added black beans for protein. LOVE! Thanks for all the great recipes, Kate! You’ve been a staple in our kitchen these last few months, and have made our meals a lot more interesting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it, Stephanie! And yes- that sauce is so versatile. It would be great on bowls as well. Thank you so much for your kind words and lovely review! xo

  16. Jo says

    Just made this recipe with my partner! We only had one cauliflower head so after roasting we mixed in some similarly seasoned pinto beans to fill it out and add protein. Delicious! I will say that the garlic took about 20 more minutes to roast than the almonds, and we ended up drizzling it with olive oil and upping oven temp to 425 to get it going faster. We served with radish, cherry tomatoes, diced brussel sprout, and avocado as well as homemade corn tortillas. Would make again!

  17. Lori says

    Wow. I love these. They were a bit of work and totally worth the effort. Now that I have done it once I can organize better and they will be easier to make. I made your handmade two ingredient corn tortilla shells and they made a remarkable difference. They are tender and add flavour without stealing the scene – never using store bought again. I omitted the raw garlic (personal preference) and added a bit extra chipotle in adobo. Winner – Cannot wait to make them again. I posted a pic on insta

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoyed them, Lori! Thank you so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Sally says

      This is one of the best plant based taco recipes my partner and I have ever had! We recently cooked this for a group of our friends. They were skeptical at first, but were soon won over! I had pickled radishes, avocado, and mango salsa for toppings. My meat eater friends are now wanting more cauliflower tacos! Thank you for the mouth watering recipe!

  18. Alicia says

    Delicious recipe and super easy! I also made Minimalist Bakers quick pickled red onion recipe. Served the tacos with sautéd yellow peppers, pickled onion, avocado and cilantro. I froze the leftover sauce to use when I have more cauliflower on hand. Thanks for sharing this wonderful recipe!

  19. Kerry says

    Delicious! I really enjoyed these tacos. I used olive oil as it was what I had on hand but is there a particular reason to use coconut or avocado oil?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kerry, olive oil works too! Avocado oil is recommended due to its higher smoke point.

  20. Taylor Gamache says

    Omigosh I’ve died an gone to heaven! Delicious. This sauce is out of this world! I’m gonna put it on alllllll the tacos!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Taylor. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. Simon says

    I’ve been lucky enough to travel to Mexico numerous times. These tacos are as good (perhaps better…) as any street tacos anywhere. You simply MUST try them! Thankyou for this amazing recipe :)

  22. Celia says

    The flavor was EXCELLENT. The first bite transported me to the taco’s world, sitting in the passenger’s seat as the taco popped wheelies. I did worry if the dish would be filling enough, but after two hearty tacos I already felt full (I still had a third because it was that good). 7 out of 5 stars! There was a ton of sauce left, and I’d add a third chipotle in adobo for even more heat next time. My steak-loving boyfriend exclaimed, “I don’t even miss meat! It wouldn’t be right in this.” This is going in my forever recipe book. Thank you and Bravo, Minimalist Baker!

  23. Lily says

    Absolutely amazing, the romesco is out of this world. DO NOT use two heads of cauliflower unless you are trying to eat for a week, way too much!

  24. Taylor says

    Really delicious and flavorful! Thank you!

    I have a tree nut allergy, so toasted Pepitas instead and it turned out great.

    We also subbed out a dried chipotle pepper since we didn’t have the chipotle in adobo sauce on-hand and it gave us the same smoky flavor and heat.

  25. Kelly says

    Hi there, I was unable to purchase fire roasted tomatoes so I bought regular peeled plum tomatoes, what should I do to get a similar flavour?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly, that should be fine! Maybe taste test and adjust as needed, adding a little more adobo sauce for a smoky flavor.

  26. Rachel says

    Made this twice now and we cannot stop craving it! Such a delicious recipe, quick and easy to follow instructions, and the perfect ingredients to go with my first ever homemade corn tortillas! Will definitely be our go-to taco for the foreseeable future!

  27. Kimberly says

    DELICIOUS! I threw this cauliflower and sauce on top of cilantro-lime rice, alongside seasoned black beans, sliced avocado, Mexican slaw, and a dollop of plain Greek yogurt. My hubby said it was better than anything he could have gotten at a restaurant. Thanks so much for an amazing and versatile recipe!

  28. Stephen D says

    I’ve done 10 or so of your recipes, and this one stands out as delicious. With the chipotle taste the sauce is different and unique. The roasted almonds and garlic also add to the smokiness. The roasted cauliflower has a satisfying meatiness to it inside the taco. Love it. Love it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Stephen! Thanks so much for the lovely review!

  29. Mary Jane says

    This was so delicious with the perfect amount of smoky flavor! We didn’t have almonds on hand so I used cashews instead and it was great. Now I just need to decide how to use the leftover sauce. It’s so good I don’t want to waste it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Mary Jane! The leftover sauce is delicious in grain & veggie bowls- or almost anything really =)

  30. Shirley says

    delicious!! Normally I wouldn’t think to use cauliflower inside tacos. But I love veggies and this is a brilliant idea. The sauce tastes so good. Love it. Gonna use the extra sauce from this as a dip for sweet potato fries.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Shirley! Thanks so much for the lovely review!

  31. MSB says

    Hi! This looks delicious. I am allergic to nuts and wondering if I can substitute beans for the nuts in the sauce. Do you think that would work? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Another reader mentioned using sunflower seeds with success, but we haven’t tried that and can’t guarantee results. Let us know if you give it a try!

      • Taylor says

        I just made with toasted Pepitas and it turned out great! One of my favorite nut alternatives :)

  32. Debra P. says

    This vegan recipe is easy, healthy, and delicious. It instantly became a favorite at our house. We get about two meals (three tacos each) out it for our three person household and always end up with extra sauce (which is so unbelievably simple to make and yummy). We are slowly shifting from vegetarian to as vegan as possible so this was just a great find.

  33. Sarah Drake says

    AMAZING!! This was a pretty quick assembly/blend and the roasting of the almonds and garlic was super simple.
    My husband and I LOVED these. He doesn’t eat cauliflower much but said even though it isn’t a taste/texture he is used to, he would rate this 4.5 and was quite impressed. I am grateful for a quality vegan recipe that is full of flavor and dimension.
    We enjoyed fresh squeezed limes and red cabbage on top!

    They are delicious, satisfying, and refreshing :)
    The sauce would also go well on fish tacos or over some dirty tacos!
    Thanks for this tasty one!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience, Sarah! We’re so glad you both enjoyed them!

  34. Emily M says

    This was my first time trying cauliflower tacos and WOW! Will definitely be adding to the rotation. The sauce is amazing, I added an extra chipotle pepper and it had a great kick! The avocado and red cabbage added great texture. Boyfriend approved!

  35. Brisa says

    this recipe is soOo dank like wow the flavor is so *chef’s kiss*
    SO yummy.
    (the first time I made it, I didn’t have chipotle on me so I added a bit more smoked paprika and achiote powder and it still came out good.
    but the second time?? I used chipotle and wOw amazing…!)
    please try this. <3

  36. Claire says

    Absolutely delicious! We’ve made this recipe a few times and it never disappoints. We didn’t have coconut or avocado oil at the ready so we used olive oil, which worked perfectly. Also, we opted out of the raw garlic and just used the roasted the second time around for yummy results. If you find it spicy, sliced avocado is an awesome, creamy addition!

  37. Barbara says

    This is one of my favorite meals! I’m obsessed with this dish! The flavors dance in your mouth.
    Sweet, spicey, tangy, creamy! I could eat this multiple days in a row. The sauce recipe makes a good quantity so you’ll have leftovers and it’s so good you could literally put it on anything and it would be good. It’s filling, satisfying and you don’t feel like you just had a meat-free meal. Try some pickled red onions on top as well for an extra flavor booster.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Barbara. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

        • Dianne says

          This is amazing! My hubby was very skeptical about a meatless dinner. And he had to admit that they were really good. We can’t wait to think of ways to use the extra sauce! Oh and I made this ahead of time and it was an easy weeknight meal. Thanks!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            We’re so glad you both enjoyed it, Dianne! Thanks so much for sharing!

  38. Devon says

    Omg, incredible!! I didn’t have fire roasted tomatoes on hand, so I used a couple of large red bell peppers that I broiled in the sauce – unreal. Thanks so much for the recipe!

  39. Susan Dannenberg says

    OMG! Sooo good! Worth the time, and actually pretty quick to make. I used Trader Joes lightly salted roasted almonds, just roasted the cauliflower and the garlic. Had all the ingredients on hand in my Coronavirus prepared kitchen. Yum, yum, yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Susan. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  40. Lauren says

    A new Minimalist Baker fave! I subbed brazil nuts based on my almond allergy, and it worked beautifully. Love the spice and smokey flavors.

  41. Kris says

    This recipe tastes so good. The sauce is out of this world good! I used cashews, and a few walnuts and pecans too. I omitted the raw garlic from the sauce as many suggested. I didn’t have maple syrup so substituted honey. Great flavor. I roasted the cauliflower as suggested but added one well chopped – almost minced- portobello mushroom and a bit of minced onion. It turned out perfect. We topped the tacos with sliced red onions. Delicious.

  42. Abra says

    My Minimalist Baker all time favorite!! This recipe is SO GOOD. Simple and delicious. The sauce makes a lot, but can be frozen for later, or used as a dip for chips or on a sandwich, etc. etc. etc. I top it with sliced red cabbage and cilantro. I love avocado, so I tried that too, but found that I didn’t really taste it with all the other flavors. Highly recommend! Thank you Minimalist Baker!

  43. Kookie Costa says

    These were terrific! The sauce and cauliflower pair super well! I ran out of smoked paprika for the sauce and just used regular paprika. They had the nicest, well-bodied taste. Very good, easy to follow recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  44. Angela Yung says

    When I took the first bite of these tacos I was amazed because they were just as good, if not better than meat tacos. The romesco sauce is amazing and I want to put it on everything. The garlic taste lingers for a really long time (which I don’t mind) but I might not put the 2 raw garlic cloves in next time.
    I add black beans to these tacos for protein!

  45. Sheila says

    So so SO delicious!!! The flavours are beyond and super easy to make! This recipe will absolutely be al part of our regular rotation! Thank you!!!

  46. Marisa says

    Just made this and LOVED it! I roasted some chickpeas along with the cauliflower and the texture was incredible. I made the sauce as written and I’m absolutely obsessed. It did make a lot of sauce, but that’s okay because I’m so happy to have extra in my fridge! For toppings I used red cabbage, red onion, sour cream, and cilantro. Incredible. Thank you so much for such a great recipe!

  47. Lisa Childers says

    This is the 3rd time I have made this recipe in 2020! My meat eating husband devours them! Toasted almond sauce isn’t genius.

  48. Hanna says

    This recipe is AMAZING. The sauce is key. The roasted almonds and canned chipotle peppers in adobo add a complexity to the flavor of the sauce. Somehow I had never tried cauliflower in tacos before and the texture is sooo perfect. I agree with a previous commenter- while I love garlic- I would probably just do the roasted garlic. This will 100% be in our meal rotation from now on!

      • Alaina says

        These are delicious, but I left out the chipotle and added some cayenne instead to tone down the smokiness. I thought they were good but much better with the addition of homemade guacamole. But then again, what isn’t better with guacamole? I loved the two sauces together and also added the shaved cabbage and cilantro.

  49. Baylee Fulford says

    I made this with sunflower seeds, as I have an almond allergy. The picture of the chipotle looks quiet thick, mine turned out pureed with a texture similar to apple sauce. Perhaps I didn’t drain the tomatoes enough? It’s good but something definitely tastes off about the sauce. It’s a little TOO smoky and Idk how to fix it. I am also a novel cook. Trying recipes for the first time, I’d say I get it correct 65% of the time. The ones that turn out right are the ones I tend to make again. Sigh, the failures and successes of learning.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Baylee! Sorry for your trouble here. To reduce smokiness, omit or reduce smoked paprika, omit or reduce chipotle peppers, and/or use diced tomatoes instead of fire roasted. As for texture, I’d say drain them a little more next time for a thicker sauce / better results!

  50. Baylee Fulford says

    Want to make this, but I have an almond allergy. Will it taste the same without the addition of the almonds?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You could omit, but it might impact the texture a bit. We think cashews or pumpkin seeds might work as a substitute. Let us know if you try it!

      • Kristin says

        Pistachios would be fun as well!!

        I made this last night but used a cashew and chipotle salsa crema overtop and we added some pepper jack cheese as well. Who needs meat?!! Even my carnivorous family LOVED the cauliflower!! Xo

  51. Michelle says

    Hello! So excited to make this recipe this week. Your recipe calls for 1-2 chipotle peppers in adobo sauce. So I guess my question is, do you buy them like this or did you have to prepare them?

    Thank you!

  52. Sara says

    This was excellent! I added red onion to the cauliflower as well as some roasted corn and didn’t have any almonds on hand… definitely will become a staple for us!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sara. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  53. Lindsay says

    Does anyone have a good substitution for the almonds? I can’t eat tree nuts of any kind (also, no peanuts, soy, or coconut).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Another reader mentioned using sunflower seeds with success, but we haven’t tried that and can’t guarantee results. Let us know if you give it a try!

  54. Gabi says

    I’ve been making this recipe for nearly two years, and everyone who’s eaten it has loved it! I’ve made half batches for just me and my partner, all the way up to quintuple (x5) batches for my gaggle of hungry college friends. This is a go-to in my weeknight dinner rotation – it has all the savory and smoky elements you want in a taco, with none of the meat. The cauliflower also develops an awesome subtle sweetness from roasting. I’m making this again this week, which is why I’m finally commenting. I love this recipe!

  55. Johanna says

    Sounds yum! Any suggestion on how to substitute fire roasted tomatoes? Fresh, regular chopped/canned or sundried is what we’ve got here in Sweden. Do they taste like smoke or what? :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Johanna, chopped/canned should work! Won’t be quite as smoky tasting, but otherwise similar. Let us know how it goes!

  56. Rebecca says

    Amazing, restaurant quality recipe. I loved the sauce, I was pouring it all over the roasted cauliflower. I will definitely make this one again!

  57. Kavya C says

    I made this for dinner for my mom and I and it was SO flavorful and delicious. I was skeptical of the sauce but it was so amazing. I’m so excited to make again

  58. Amy Hunsberger says

    Made the sauce with pine nuts instead of almonds (cuz that’s what I had). Delish!!! Also very happy to have extra sauce to put on pretty much everything over the next day or two!

  59. Carolyn says

    Made this tonight and it was delicious. I love the sauce especially, which I’m sure will find its way onto other dishes I make going foreword. Loved it. Thanks for the recipe.

  60. Cory says

    Fantastic Recipe! I made it for my family, who were very skeptical when they found out it was Cauliflower, everyone loved it! My 10yr old who hates most vegetables went back for seconds and that only happens with pasta. Next test…. my mother-in-law!

  61. Laura Hinerfeld says

    I made this for the first night of Veganuary 2020 for my husband, 2 extremely skeptical boys (9&12) and one of their friends. EVERYONE liked it and 3 of us loved it. The 2 pickiest still ate an entire taco. I didn’t have chipotle peppers, but I did have some chipotle chili powder. A pinch of that brought the smoke. So yummy. Can’t wait to make it again.

  62. Liz says

    These are amazing!!! We have 3 teenagers, which are quick to give a comment about food, and they all loved them! I Have made these countless times in the last month, and always double my recipe to ensure leftovers are available. Total winner!!

  63. LoriE says

    So good! I was skeptical about the sauce but I always honor the original recipe the first time and then make adjustments the next time. It was perfect as is and I wouldn’t change a thing! We aren’t vegans or vegetarians but this is going on our rotation for taco night. If you’re on the fence just go for it!

  64. Emily says

    My boyfriend and I make this almost every week for our meal prep and we never get tired of it (even after back-to-back lunch and dinner days). We love using the leftover sauce on whatever we can find. Thanks you for such an amazing recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad you both enjoy them, Emily! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  65. Meaghan says

    WOW!! I made this for my Dad and I for dinner and we both couldn’t stop saying how delicious it was!! The sauce complimented the cauliflower perfectly and this is definitely something I’ll be making again. I find myself always wanting to modify recipes/ingredients the second time around to making them, but this is one that is so perfect and yummy just the way it is!

  66. Dagne says

    I made this for the first time for a dinner party and it was fabulous and a favourite. Easy to make as well. The romesco sauce was delicious and I even used some of the leftovers in an egg wrap today! Thank you

  67. Alex says

    This was absolutely wonderful! I didn’t have any chiles in adobo on hand, so I substituted cayenne pepper and added more smoked paprika and the flavors worked great! Also had a giant onion that was on its way out so I caramelized it while everything was cooking and the sweetness of the onion really complimented the smokey/spiciness of the dish. This came together so fast considering how complex all the flavors are and I love all the potential variations one could do with this depending on what you have in the fridge/pantry! Will definitely keep this as a go to recipe for taco night!

  68. Amy says

    These are so good. The cauliflower is delicious and flavorful. And that sauce! It really makes the dish. We used three adobo chiles and the sauce was fairly spicy (which we like). Otherwise we didn’t change a thing. These are really easy to make and come out super impressive!

  69. Leah says

    I recently had a similar dish out at a restaurant and have been trying to find a recipe to replicate it at home – this is as close as I’ll get – fabulous- thanks so much!

  70. Avis says

    My boyfriend and I loved it we added wedges of cucumber in the tacos. So satisfying and tasty, delicious, ???. I just had half a head of cauliflower but we are headed to the store to pick up more cauliflower for tonights dinner.
    ❤️ It.

  71. Cirque says

    Made these tonight and loved them! I did have to up the salt (because I used kosher instead of fine sea salt), smoked paprika (by 1/4 tsp), and chipotle chilies (to 3) in the sauce, but being from Arizona, it’s probably to be expected. After that, the dish was absolutely fabulous! I served it all on tiny flour tortillas, with avocado and julienned romaine. (Next time I make these … for a dinner party in four days… they’ll be accompanied by a beautiful cabbage slaw, some Central American beans that my husband makes, Mexican Rice and fresh margaritas.)

  72. C says

    I could eat this romesco sauce by the spoonful! The recipe made quite a bit of sauce, which found its way on my eggs and everything else I deemed appropriate.

  73. Casey says

    We made this last night for dinner and it was amazing! We had a (very spicy) chili pepper from our garden on hand so we used a bit of that for the sauce instead of chipotle peppers and it was still delicious. We added cabbage, cilantro, lime and pepitas to top them off. We will definitely be making these again soon. I used one head of cauliflower as we’re only two people, had guac and chips on the side and it was the perfect amount of food. This was a great vegetarian recipe!

  74. Subha says

    Omg, this was delish. It defenetly suited my Indian taste buds. Being a vegetarian I am always looking for diffrent recipe to try on. The sauce was spot on, I did change the recipe by adding roasted cabbage and it was perfect. Also I added one green chilli in the sauce mix. Thanks again will surely visit this page again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Subha. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  75. Sasha Fraser says

    This recipe was awesome! I opted out of the spicy chipotle’s in the romesco sauce and added a pinch more smoked paprika to deepen the flavor, instead. We served these on a bed of spinach and refried beans, topped with avocado and corn. Absolutely gourmet!!! I strongly recommend this recipe :) Great Job!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sasha. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  76. Karri says

    Absolutely Amazing! By far the best Mexican Taco’s I’ve ever made!

    I substituted the Almonds for Macadamia’s in the sauce and backed of on the chipotle peppers by half, which turned out perfect (med heat).

    I served topped with roasted corn kernels and you’re go-to guacamole!


  77. Megan says

    This is so good, comes together fast! I made the nut-free option with sunflower seeds – I think I have enough sauce for at quadruple the number of tacos, no complaints here though, it is lovely.

  78. Tony says

    WOW, these turned out amazing! I tried it out of curiosity with pico de gallo because I was craving tacos but wanted to be health conscious. This is going in my recipe book for sure. Even my mom and dad made them and agreed they were the best. Well done recipe! BTW, two adobo peppers with pico de gallo (including jalapeno pepper seeds) made it really spicy, which I enjoyed, so FYI for those who want to make these too. You won’t be disappointed.

  79. Melanie says

    Great sauce! Great cauliflower! I added roasted corn to my tacos which brought some sweetness and pop to the tacos and some sliced radishes. This sauce is amazing and will used on everything in the future.

  80. Alessandra says

    Hi Dana,
    I’m interested in making these but I don’t love “smokey” flavors. Is the main smokey component the smoked paprika? If I just swap that with regular paprika, does it tone down the smokiness?
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alessandra, the smoked paprika and chipotle pepper both provide smokiness. We haven’t tried substitutions in this recipe, but regular paprika and cayenne might work. Let us know if you give it a try!

  81. Jean Clark says

    I made this for vegan friends who were coming over the dinner and everyone loved it. It would be too much work for me for a regular weeknight meal – lots of different steps and ingredients to assemble – but worth it if time is available. I added toasted corn as a topping as well. The sweetness of the corn added to the complexity of the flavors. Very yummy, thank you!

  82. Andrea says

    I’ve probably made this every week for the past month. Everything about this is amazing. Once everything is prepped it makes such a quick and easy meal to put together during those busy weeknights. The sauce has the right amount of kick and the cauliflower is drool worthy.

  83. Mia says

    These are genuinely so awesome! The cauliflower tacos are perfect with all of the suggested toppings, but the sauce is truly something else. We used it on a Mexican-inspired bowl (quinoa, black beans, avocado, tomato, lettuce, corn, etc.) the next day and it was excellent. This sauce is ridiculously good and has become a staple in our house. Thanks for another winner!

  84. Shosh says

    This was spectacular!! Used half a chipotle pepper and was spicy enough for us. Topped it with the southwest black bean dip from your book. Will definitely be making this over and over again.
    Thank you!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing!! Next time would you mind leaving a rating with your review? It’s so helpful for us and other readers. xo!

  85. Suzanne says

    I can’t EVEN with the sauce in this recipe. I had originally thought that 6 cloves of garlic might be too much but it is SO not. I used water instead of olive oil and I stored the extra in the refrigerator – it got thicker as it stored. BUT that still won’t stop me from making it every week and incorporating it with all my Mexican inspired meals.

  86. Amelia says

    I can’t express my love for this romesco sauce enough – it is so addictive and tastes good on everything! Delicious on the cauliflower tacos but I’ve also enjoyed on grain bowls, salads, veggie burgers and I can’t get enough! Would you ever consider doing a sauce round up of all your favorite homemade sauces? Always looking for ways to jazz up veggies on hand!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and idea, Amelia! We will add it to our ideas list. Thanks again!

  87. Keli Carter says

    I’m not a vegetarian but I absolutely loved this meal. The sauce was everything. But I didn’t add the chipotle peppers. Figured that would be too spicy for me.

  88. Jessica says

    Made this last night and it was SO GOOD. My carnivore husband even loved it. We roasted zucchini and white beans along with the cauliflower and topped with avocado, cabbage and lime. I doubled the sauce recipe, so I’m excited to try it with other dishes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for sharing, Jessica. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  89. Karen says

    I live in the uk and can’t get fire roasted tomatoes, will a can of chopped tomatoes work? Or shall I add extra smoky spices? The cauliflower is roasting now and smells delish!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think that will work, Karen! We would say try it with the chopped tomatoes and then adjust as needed. Hope that helps! We would love to hear how it goes!

      • Karen Cullen says

        Happy to say it worked! No tweaking required and it was heavenly. Thanks for a wonderful addition to our menu planning. In fact its on the menu tonight!

  90. Sara Jean McCarthy says

    This is the dreamiest and oh-so-easy! I tossed in some cumin spiced black beans to up the protein quotient and pit some sautéed garlic spinach over the sauce to get some greens in. I also didn’t have any whole almonds so used almond butter which worked perfectly. Thank you! I will make over and over!

  91. Nirupama says

    Omg I love this! I made it tonight with a couple of changes: I added chickpeas (spiced the same way as the cauliflower) to add some protein to the dish, some sour cream, cilantro and Mexican cheese blend and oh man… so fabulous. Thank you, Dana! Great work!

  92. Freya says

    After EVERYONE raved about them, my husband noted that we collectively sounded like the dogs when they are cleaning themselves. Essentially, it was a whole lot of smacking and slurping. Excellent recipe. No mods. Served with the pepitas, avocado, and cilantro (heavenly) on homemade keto tortillas which were also an AMAZING hit! Thank you… for helping me get my family out of a food rut and experimenting with absolute deliciousness!

  93. William Wallace says

    I was having a hankering last night for Cauliflower Tacos and found this recipe and it is absolutely delicious!

  94. Tamar says

    Oh! My! Gawd! These tacos are so damn delicious!! They will definitely be on regular rotation at my house.

    I didn’t have any almonds so I used cashews—and it was still a-damn-mazing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It is super versatile and can be used in other Mexican dishes or even as a dip for cauliflower bites!

  95. Michelle says

    Turned out great! I feel like it took a little longer to roast the cauliflower than the time stated though. I didn’t have any red cabbage so I sliced radish and onion to add for topping. I also chopped kale into tiny pieces for some added texture. I used 2 chipotle peppers in adobo sauce for the romesco and I was happy with the flavor. Had a kick but not too much for those that can’t handle the heat.

  96. Claire says

    I love love love all of your recipes! your photos are just beautiful and inspire me to make the dish and the recipes are straightforward, actually work and don’t use too many over-complicated ingredients just for the sake of it.
    The only ingredient I find challenging to get (I live in Mumbai) and you use quite regularly is the chipotle chilies in adobo, as these kind of packaged products are hard to get or outrageously expensive. can you suggest a spice combo or some sort of substitute for me pls?

    Much appreciated!

  97. Furbekah says

    Delicious, easy AND I was able to cook and eat it during my lunch hour. I subbed out the tortillas with portabella caps (roasted in the same spices). Even my VERY carnivorous boyfriend loved it and was completely satisfied without meat. This will definitely be added to our recipe rotation.

  98. Jaime says

    Just started prepping. Excited to have this for dinner. Love all the ingredients, so I am sure this will be awesome. However, the 5 minute prep time is very inaccurate. Just chopping 2 heads of cauliflower takes at least 6 minutes, along with washing and drying time. Peeling 7 cloves of garlic (4 roasted, 3 raw) definitely adds even more time. Again, I am thrilled to make this and don’t mind the extra time it takes at all, but feel that the prep and cook times are very dramatically optimistic.

  99. Nay says

    Hello. I’ve been using the recipe for the Thai tacos. This is linked to this new recipe. Where can I find the original posting for Thai tacos? I LOVE it but don’t remember exactly how to make them. Help?

  100. Anne says

    Absolutely adore this recipe.. I could drink it. I do usually wind up adding more almonds — about 3/4 – 1 cup instead of 1/4 cup — for a thicker consistency. Thank you, Dana!

  101. Megan says

    DELISH! The cauliflower was very good, but the romesco? Amazing! I only baked the cauliflower for about 15 minutes because I like it a little firmer, and I increased the baking/roasting time for the garlic by three minutes. I also ended up only using three of the four roasted garlic cloves since two of the cloves were huge.

    I’ve already had two leftover tacos for lunch and it’s only 10:30 :) Thumbs up from my only-vegan-at-home husband, too!

  102. Gabryelle says

    I’m sure I’m not the first to say this: THAT ROMESCO SAUCE IS THE BOMB DOT COM. I was spooning it into my mouth before I even served dinner! Thank you for this wonderfully delicious recipe!

    I served ours with fresh flour tortillas from our local tex-mex restaurant, shredded radicchio and avocado.

  103. Dana Johnson says

    Holy flavorful. Omg. Wonderful !
    I accidentally put double the amount of cumin and it was still awesome.
    I also added sour cream and a sprinkle of cheese.

  104. Janine says

    Thank you for the recipe! I loved it! I will definitely make it again for myself! Unfortunately, my hubby wasn’t a fan. He doesn’t always agree with everything I make. I don’t take it personally though. Will recommend! Thank you, Janine

  105. Leesh says

    Made these tonight for #TacoTuesday. I am breastfeeding a peanut intolerant infant, so I substituted the almonds with sunflower seeds and the sauce was insanely delicious.

    Thank you for sharing this, Dana. Definitely another favourite in my house.

  106. Alex says

    This is my new favorite recipe of all time! I’ve generally viewed cauliflower as an unimpressive veggie… but the flavors are just so good. I followed the recipe exactly and had enough for four meals or so. Sometimes I’ll put the cauliflower and romesco on some black bean/corn salad or in a tortilla with a dollop of plain Greek yogurt and pumpkin seeds and cabbage. So good and now I need to get to the grocery store to buy another cauliflower!

  107. Sudeepti says

    I had leftovers of your Chipotle Red Salsa so I blended it with jalapeno, almonds, and some spices and it made for the most perfect sauce for these tacos!

    Do you have any recommendations for protein sources to add to these tacos?

  108. Bianca says

    Loved this recipe! It made a lot of Romesco sauce though and it was a little hard to get a smooth consistency since I don’t have a nice blender lol my mom was a big fan even though she seemed thoroughly repulsed by the idea of cauliflower tacos lol. They were such a hit the the left over cauliflower was just eaten alone because it’s that dang good! Would make again but double the recipe to have the tacos be overstuffed since they’re not very filling.

  109. Kiki says

    I love the look of recipe is fantastic! But I must say the metric conversion is super off! Don’t trust it (says 12 cloves of garlic for the sauce but last time I checked garlic is pretty much the same size in Europe as in the US ?) anywho, ADORE your website and recipes! Keep ‘em coming ?

  110. joanne corkum says

    Excellent -tasty , tasty. My only negative comment would be the serving size. Recipe says 12 tacos- I singlehandedly ate almost all of the food!! 3 corn tortillas filled with scrumptious ness….so good!!!

  111. Steph says

    These tacos are INCREDIBLE. Quite possibly the best homemade tacos I’ve ever had. Thank you!!

    We froze some of the sauce and plan on making these again this week.

  112. Mark says

    Wow, this was so amazing! I thought it might be decent but this really ended up being so delicious. I think that in the future I will cut back on a few of the garlic cloves and maybe less of the spice/pepper. My wife who is an omni even liked it and that is rare. Her only complaint was it was a little spicy (which I love lol). The first few bites made me feel like I was eating a soft taco with actual taco meat. It was very unexpected. Thank you again Minimalist Baker! Yet another all star recipe :)

  113. Andrea Griffin says

    What would you recommend as a substitute for the garlic? My boyfriend is super sensitive to it and even 1 clove can affect him.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Can he tolerate garlic-infused oil? If so, add some of that. If not, add sautéed shallot in its place.

      • Andrea Griffin says

        Hi Dana-
        Thanks for the suggestions. I’m not sure about the garlic infused oil but I’m sure shallots would be ok!

  114. Naomi says

    Made this tonight and it was a huge hit. The sauce is delicious and spicy. I served the tacos with a spoonful of pinto beans and a quick salsa made only of sweet onion, cilantro, jalapeño and lime juice. We will be making this recipe again. I’m also trying to come up with some ways to use that sauce….

  115. Leslie Wood says

    I just made this 4 lunch and it was a hiiittttt!!
    The whole coliflower gone,i have a 12 & 9 yr old and was not a single leftover piece?
    I will definitely mark as one of my fave.

  116. Reeta Mehta says

    OMG, OMG!! I made this Cauliflower tacos! They have become one of main got to dishes! My son, who generally does not like cauliflower, cannot get enough of these tacos! It is so, so yummy!!! And the chipotle sauce is heavenly. I make extra and freeze it for next time ;) Thank you for sharing!!

  117. Scott says

    This sauce was incredible!! My GF is allergic to almonds, so i subbed at a 1:1 ratio with roasted & salted shelled pistacchios from costco and it tastes delicious.

  118. Tami says

    We love these tacos SO much that I am minimalizing : ) even more by making a large batch of the spices. So far, I have only mixed a large batch of the Cauliflower seasoning (everything including the oil that goes on the Cauliflower before roasting). One recipe of the cauliflower seasoning = 2 tablespoons. So you can make a big batch and then just shake your jar and measure out 2 tablespoons. Yum. Thank you!!

  119. Rebekah says

    This is one of my new favourite taco recipes :) The sauce is to die for! If you are making it for people with low spice-tolerance I recommend using only one chipotle pepper. Two definitely has kick! We topped it off with fresh mango, some pre-packaged slaw, avocado, and bean salsa. The cauliflower was so yummy I’ve just been snacking on the leftovers! I want to use the sauce as a base for pizza sometime, I think it’d be really interesting. Thanks for the great recipe!

  120. Sarah K. says

    This recipe is awesome! It was so simple to make and resulted in a delicious meal! Thank you for sharing!

    I went to Target to purchase all of the ingredients. My store did not have red cabbage so I bought green cabbage instead and it worked just fine. Although the cabbage is optional, I highly recommend it for the extra crunch! :)

  121. Ashley Steinbrinck says

    Hi Dana! I love your Thai tacos with ginger slaw and peanut sauce, but when I click the link from Google or Pinterest board, it takes me here to the cauliflower recipe – do you still have the Thai version??


  122. Stephanie says

    Love this recipe! I’ve made it so many times, and now it is my go-to sauce for dipping (even without the cauliflower and taco aspects). I sometimes get a can of fire-roasted tomatoes with chipotle peppers already mixed in so I can simplify things. We aren’t vegan, but we try to eat plant-based several nights per week – once you eat these tacos, you won’t be reaching for carnitas! ;)

  123. Christina says

    Thank you, thank you, thank you!!! I made this recipe tonight and it was amazing!!! The only thing I changed was to add roasted sweet potato. This is a keeper!!!

  124. Mark says

    Been on a roasted vegetable kick lately, and I stumbled upon this recipe. Really liked the spice on the cauliflower, especially in combination with the coconut oil. Made a broccoli slaw with lime and cilantro as a topping which added crunch and brightness. Delicious and filling!
    However, the hands-down star of the dish is the sauce! I made it as directed, but with only one chili, and it came out perfectly, with medium heat. I’ve used the leftover sauce in a panini and as a salsa-esque dip. Worth making on it’s own.

  125. Alison says

    I haven’t even tried the tacos yet (they’ll be dinner later tonight), but had to leave the kitchen so I would stop snacking on cauliflower pieces dipped in the romesco….SO BOMB.

  126. Christie says

    I would bathe in this chipotle romesco sauce – it is NEXT LEVEL good. I’ve made this recipe 3x in the past few weeks and it’s so bomb. The 2nd and 3rd times around I added sauteed onions and peppers – which, for me, took the deliciousness factor higher than I even thought possible. Dana, keep doing ya thang and making plant-based taco dreams come true! xo

  127. Tanvi L says

    Outstanding recipe! Loved the tacos, especially the romesco sauce. Thanks for the lovely recipe, Dana! :)

  128. michele says

    Never disappointed with any of the recipes. Thank you for making my adventure in cooking new recipes a joy….

  129. Tracy says

    Absolutely LOVE this recipe! Quick, easy, healthy, and delicious. We double the cauliflower for our family of 4 so that we have leftovers for lunch.

  130. Lish says

    Delicious, easy, and quick! I went with 2 chipotles but I think I’ll do just one next time. The sauce was so tasty that I wanted more, but my mouth couldn’t take more spice! Served this with a side of rice for dinner.

  131. Patty says

    These were amazing. All those wonderful flavors exploding in your mouth at once is wonderful. I added more peppers because I like mine with a little heat. I will definitely make these again and hopefully I will have cilantro this time to add with the cabbage. Thank you!

  132. Lisa Cross says

    I made this for lunch today. So easy and absolutely delicious!!! I didn’t change a thing in the recipe.

  133. Adam says

    any chance we can have the Thai Shrimp Tacos and ginger slaw re-added. The pinterest link takes me to this recipe now and I can no longer find that recipe on the site.


  134. Kristen says

    This is AMAZING! We had this for dinner tonight. This reminds me of the perfect vegan version of a “shrimp” taco. My husband and I live on your recipes. Thank you so much for sharing your incredible talent!

  135. Peta says

    This was seriously so delicious, I looooove the sauce. I pit a whole can of Chipotle in adobo because I like spicy and it was awesome! Thank you so much for my new favorite recipe!

  136. Michelle says

    I made this.. it’s amazing! Just became vegan.. this taste like a street vendor taco ! I live in San Antonio,Tx. .. so glad I found your site!!

  137. Evelina Grines says

    Hi! The link to my favorite recipe of yours, the Thai Tacos, now directs to a different taco recipe! I think I mostly know it by heart, but if the Thai Taco recipe still exists somewhere, I’d love a copy of it!? It’s soooo yummy! I’ll try the other one too though…. :)

  138. Meghan says

    Hey! I’m sorry if this question has been asked a million times but what could I use in place of fire roasted tomatoes… I’m not sure I’ve seen them kicking around my local stores here in NS, Canada. Maybe there is another name? Maybe I just haven’t noticed. Thanks!

    • Rebekah says

      I’m also from NS so I know your struggle haha :) I didn’t have fire roasted tomatoes either so I just used a can of tomato sauce. It came out great!

    • Dorothy says

      Most romesco sauces (that I’ve seen) call for roasted peppers. So instead of tomatoes, you could broil up a couple peppers, de-skin them then add to the puree mix. We made the sauce as described in the recipe and it’s good, but kind of thin. We ended adding some vegan mayo to it, to try to thicken it up. Personally for next time, I’ll go with the roasted peppers instead of the tomatoes.

      We also added pickled onions and pickled beets to our tacos!

      The recipe is a great starting point though!

  139. Laura says

    Wow this was so good!! To be honest I was surprised because I was a little skeptical, seemed like a lot of spices on the cauliflower and odd flavor combo, but I followed the recipe exactly, and it was fantastic! And for reference I’m brand new to vegan/ plant based eating, and even my reluctant vegetable eater husband enjoyed these. I also served them with avocado slices and green cabbage instead of red. The sauce is especially delicious. Definitely keeping this recipe.

  140. Bonnie says

    Just made this for dinner…so good! Loads of flavor and very satisfying. I added purple cabbage, cilantro and green onions into the tacos. Will definitely make these again!

  141. Belinda says

    I’m not a great fan of cauliflower but had some in the fridge, and decided to try this recipe – I was pleasantly surprised! Really tasted great, and is very easy to make.
    I added some spring onion, charred green pepper thinly sliced as well as thinly sliced radishes.
    I also used the leftover sauce over fresh pasta the next day, also good!

  142. Shaun the Chef says

    Made this tonight (doubled for the four of us) and it was ambrosial. Served it with tofutti vegan sour cream, chopped cilantro, sautéed peppers + onions, and shredded red cabbage as garnishes.

    I was planning on leftovers, but there were none!


  143. Shawna says

    I am new to Vegan eating and have been searching all over the internet for recipes. I tried this and it is great! Everything that I have tried from this author has been just wonderful.

  144. Ashley says

    Wow, these were really good, but that sauce!!! OMG! I forgot to drain the tomatoes so the sauce was thinner than the picture. It still worked for the tacos, tasted absolutely amazing, and I am going to try it as a pasta sauce. So. Good.

  145. Mopat_MD says

    LOVED these! This recipe is definitely a keeper. It did take about an hour to prep and make. The flavors are perfect together and the cauliflower is hearty. I added raw sliced tomatoes and onion as well as romaine lettuce to the tortillas. I can’t wait to make them again.

  146. Linda says

    My husband and I made this tonight and it was amazing. I never honestly made something solely vegan or vegetarian and this was sooo good!! I even made the the plantain tortillas and that turned out great! Thank you for this and I look forward to making more of your receipes :) the only sub I had was I used cashews instead of almonds since that’s all I had.

  147. Jenner says

    I have made the chipotle romesco sauce from this recipe every single week for the past couple of months. It is now a household staple, delivering great flavor to a variety of different meals. Thanks so much for creating it!

  148. Ilana says

    I made these tacos for a girl’s night and it was a huge hit. The only modifications I made were that for the sauce I omitted the maple syrup, used lemon instead of lime (because I forgot a lime- whoops), and I did 1.5x the amount of roasted garlic. For the toppings we used cilantro and scallion which I think rounded out the flavors nicely.

    We had a kale salad on the side which had mango, red onion, and black beans with a citrus dressing. I think because the tacos are protein-light but still filling, having the black beans in the salad rounded out the meal nicely. We also had guacamole because we’re Californias and we’re avocado addicts.

    The recipe left me with more sauce than we could use with the tacos but kept nicely in the fridge and I used it for a lentil and veggie bowl the following day.

    I was a little intimidated by the chipotle peppers in adobo sauce. It turns out, Goya makes them and they were easy to find in the Hispanic food section of my local Safeway. The comments here led me to believe the dish would be much spicier than it was! I’m glad I wasn’t afraid of the peppers, because I used two peppers the spice level was perfect.

    Also, I was tempted when I made this recipe to just use roasted almonds instead of roasting my own raw almonds but having them fresh roasted was amazing!

  149. Aimee says

    I have made this a few times now for family and friends (all of them non-vegetarians and plenty of them cauliflower-haters) and it is always a huge hit with an embarrassing amount of compliments. This and your 1-pot shakshuka are recipes I always pull out to please anyone sceptical of meat-less meals; thank you!

  150. Lisa says

    All the WOWS!!! This is FANTASTIC! I made it this evening, bit into it and swooned! My boyfriend and I just loved this recipe! Thank you so much. I have lots of sauce left and and am wildly in love with it, so I am going to use it on lots of things. One thing being roasted Brussel sprouts. I even think it would work on a vegan hot dog. Brilliant.

  151. Jessica says

    Made this tonight for dinner for myself and my dad and we somewhat altered it (no precious measurements, replaced certain things with what was available) but nevertheless, I think this was probably the best homemade dinner I’ve made ever! will definitely be making again!!

  152. Lovelina says

    This was absolutely delicious! I’ve been wanting to make tacos at home and this recipe blew me away. My hubbie is a picky eater and he devoured these. so good! And I have plenty of the sauce leftover to drizzle over other meals to help take it to the next level. LOVE

  153. Cathy says

    This is one of our favorite go to weeknight meals. It’s been in regular rotation for awhile now. I like to serve it with some pico

  154. Michelle Owens-Martin says

    Delicioso! Just made it for the third time! Don’t think I’ll bother with attempting fish tacos ever again! This latest time I was lazy and just tossed the cauliflower in 365 tandoori masala spice mix (which works pretty well). A layer of sour cream was magical with the sauce :)

  155. Angelica says

    This recipe is SO good! The sauce is amazing! I want to slather it on everything. Your taste is spot on. Thank you so much for your tasty recipes. All of my favorite vegan dishes are from you!

  156. Danielle Adel says

    This recipe is so mind blowingly good. I was told “You WILL be making this for me again”again by my boyfriend as soon as he swallowed the first bite, he was so in love with the flavours. In fact I’m making it again this week. When I first made this recipe served mine with a side of grilled red pepper and red onion together with a side of vegan friendly Mexican inspired cabbage slaw for a few extra veggies. You’re the best Dana!

  157. Cody says

    Thank you for this delicious recipe! It was truly fantastic! I would like to make this for my wife to try but she is allergic to nuts. Any suggestions for an almond substitute in the romesco? Keep on doing what you’re doing! This is my favorite plant based recipe site! Thank You! :)

  158. Sara says

    Thank you so much for sharing this recipe! I’m brand new at trying a vegan diet and this is the first recipe I’ve tried from your wonderful website. It also might just be the most delicious meal I’ve ever made. I added a little baby arugula, some red cabbage, and some sliced avocado. Amazing!

  159. Courtney says

    “Chicken, who?”
    These tacos are so tasty that I think I can finally break up with meat! The romesco is fantastic – hearty, earthy, smoky (the chipotle!) and I just want to smother it on everything. I used only one chipotle pepper because it lends just enough heat so that it doesn’t overpower the other flavors. What stood out was the flavor of both the raw and roasted garlic, and the mouth-feel of the cabbage crunch! The only addition I made to an otherwise perfect recipe, was the addition of a chopped onion to roast along with the cauliflower. I was so impressed that I made this two nights in a row. This will be a weekly-repeat.

  160. Kim says

    Just made for dinner and it is amAzing!!!!!
    Saving the leftover sauce and making it again tomorrow.
    Well done!!!
    Thank you!!

  161. Tracey says

    Loved this recipe – the spices on the cauliflower bring out such great flavors. I also added roasted sweet potato! One question – I made the romesco sauce pretty exactly by the recipe, but mine came out pretty watery. Is there a way to thicken it, or any idea why mine did not come out like a thick paste?

  162. Julie Ann says

    My (meat loving) husband and I made these today and they were a hit! We loved the sauce, and I cannot wait to use it on pretty much everything. We enjoyed these tacos topped with cilantro and chopped red onions with a side of guacamole.

  163. Danielle says

    Hands down the best vegan tacos I have ever had!! The chipotle romesco is to die for and if you have left over sauce it’s great a great dip for corn chips ! 10/10 recipe!!

  164. Susan says

    Made the roasted cauliflower tacos this evening for dinner – fantastic!
    Had to substitute some of the ingredients I don’t have here in rural France – half a tin of tomato purée instead of a tin of fire-roasted tomatoes and five ground birds’-eye chilis instead of the chipotle peppers. This gave a sauce that was too thick, so thinned with about half a tin of water.
    I hardly ever cook, so was surprised by how quick and easy this recipe is.
    Served with green salad in homemade dressing (walnut oil, lemon juice, honey, garlic), lime wedges and chunks of ripe tomato.
    This is the first recipe I’ve tried from Minimalist Baker and it was a huge hit!!

  165. Kristi says

    Dana! Another win! I made this recipe tonight and basically ate the sauce out of the blender. I used some garden tomatoes that I broiled and a whole jalapeño because I didn’t have chipotle peppers. It was amazing! Thanks to all the other reviewers who wrote about how great this dish is. You convinced me to make it. So happy I did.

  166. Janelle says

    OMG! These are, hands down, the best tacos I’ve ever had. First of all, the cauliflower is ridiculous. You could make that all by itself as a snack. But when you pair it with the chipotle romesco sauce…holy moly! So good! I didn’t have red cabbage so used arugula instead and it was super tasty. I can’t wait to make this recipe again.

  167. Hayley says

    Made these tonight and followed the recipe exactly. Let me just say, THEY WERE AMAZING!!!! They were devoured! Served with shredded cabbage and sliced avocado. Had a lot of sauce left over (no complaints!) so will be making them again for this coming Taco Tuesday…except this time doubling the cauliflower in hopes of having more for lunch one day next week ? Your recipes NEVER let me down!

  168. Leslie says

    This recipe was ridiculously great. The sauce was to die for! Perfectly flavorful and not overly spicy as written, tonight’s dinner was one of the best new recipes I’ve tried in some time. We had both corn and flour tortillas, and I have to say I preferred the flour over the corn, hands down.

  169. Vicky says

    The romanesco is honestly the best version of this sauce I’ve ever had (and not just because I don’t like bell peppers)! Excellent + convenient/easy recipe!

  170. Danielle says

    I made this for the first time tonight and they were delicious! My carnivore husband asked when he could have these again and ate two helpings. These were amazing; if you’re on the fence about trying them, hop off and run to buy cauliflower!

  171. Ties says

    Loved this recipe. Made it today. Sometimes ingredients are difficult to get in the Netherlands (like chipotle in adobe sauce) so had to wing it in some parts. Luckily I had plenty of smoked chili powder and smoked paprika but it was delicious. Thanks again for inspiring to eat healthy and supertasty.

  172. Cindy says

    I love your website / blog. It’s so pretty and informative. Thank you! I began my journey and lifestyle transition to plant-based diet about 6 weeks ago. It’s been wonderful, I’m so grateful, I feel so much better about myself, life, and my role in honoring Mother Nature / God.

    I had some anxiety about actually starting to cook. I’ve been mostly eating out (alot of Gusto! (awesome restaurant in Atlanta, I get the half and half wrap with mushrooms), smoothies, veggie sushi rolls, and guacamole and chips). I decided to start my vegan cooking with this recipe… in fact I made this about an hour ago– they were delicious! I cannot wait to share with my sister and mom.

    I substituted the corn tortilla for whole wheat pita bread (with pockets, I got them from Trader Joes). I also made some brown jasmine rice. I put the rice on first. Once I finished with everything I cut a small slit in the pita bread and filled it with brown jasmine rice, sauce, cauliflower, then the salad. Omg — yesssss. Very filling and lots more left to share.

    Thanks for being a blessing!

    PS – Do you offer a list of budget friendly recipes? I know your main focus is easy, one-bowl, under 30 minutes recipes which is so so amazing in and of itself.

  173. Kimberly says

    Hi Dana, I made this last night– it was great. Thank you for sharing the recipe. I have recently become a vegan and your recipes have made the transition so much easier. Your cookbook has been really indispensable, too!

    Any grand ideas for leftover romesco? We halved the recipe but I made the whole recipe of the sauce since I had the open can of tomatoes. On tacos or burrito bowls is pretty obv but I didn’t know if you or your readers had found a perfect way to use it up.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kimberly! The sauce can be stored in the refrigerator up to 1 week, or 1 month in the freezer, that way you can have it for next time!

      • Kimberly says

        Oh now I see that suggestion was was in the recipe! Thank you I don’t know why it never occurs to me to freeze things!

  174. EMILY LANG says

    My husband and I made this for dinner last week! We loved this meal so much! We ended up with a lot of leftover romesco sauce (not entirely a bad thing, may have had a smaller cauliflower or just sauced them more lightly) and are going to remake this recipe for dinner this week to use it up! Love your recipes.

  175. Eva says

    Made this for dinner tonight and my 6-year-old said, “mama I don’t just like this dinner, I love it! You’re the best cook ever.” So I’d say it was a hit. The whole family loved it – and I left out the chipotles because my 6-year-old is not a fan of spicy food and it was delicious. Thanks for another winner recipe!

  176. Sarah says

    Wow! Made these tacos tonight and they were a hit with my meat-lover husband and nine year old. They both went light on the sauce (I made it a tad too spicy) so I have a ton left over. Plan to roast more cauliflower mid-week. Any more suggestions for using up the sauce?

  177. Jessica says

    My husband went nuts for these. The romanesco sauce was amazing – my seven year old made it in the Vitamix! Your recipes are the bright spot to our family dinners. Yum!

  178. Jacqueline says

    Wow!!! I could not find a decent head of cauliflower because I live in Japan and this must not be the season for cauliflower. I tried 3 Japanese grocery stores and the military commissary. So I improvised and used a butternut squash. It was amazing. The chipotle romanesco sauce was to die for and the smoky paprika on the squash was out of this world. My husband and I both ate 4!!! Thank you so much for all your great recipes. I ordered your book today!!

  179. Becca says

    Hi Dana! I love your recipes, and plan to make this soon. Just a question: what’s the purpose of the almonds? I don’t plan to leave them out, just curious!

  180. Pam says

    The tacos are great but the sauce is spectacular!!! I want to put it on everything. Made a bowl of black beans, red peppers and cauliflower rice….covered with the sauce, so tasty! Although I’m sure Dana’s brain would come up with something even better. Can’t wait to share this taste sensation.

  181. Kiersten says

    I’m from KC, but have yet to make it to Port Fonda and definitely want to go now! These tacos were amazing. We recently went vegan and my husband raved about these. Recipe makes a ton of sauce and was a little too spicy for the kids, but they ate the cauliflower and I’ll freeze the sauce to eat later this month. Thanks!

  182. AC says

    We’ve made this recipe twice now, and it is DELICIOUS! The sauce is so flavorful, and you can adjust how spicy it is by adding or subtracting the number of chilies (we did 2 the first time, and 4 the second—it was at least medium-hot level the second). The cauliflower is quick to prepare and the entire meal can easily be put together in under 30 minutes. I second another comment that said the sauce could be used as a dip, it could also be great over roasted veggies.

  183. Alyssa says

    I have a really tough time finding raw almonds for recipes… could I by chance use roasted almonds with a similar result?

  184. Corey says

    Made this tonight and turned out great! I made the sauce with 1/4 tsp of chipotle powder (in lieu of the chipotle peppers) and 2 Tbs maple syrup and the heat was just right. Will have a bunch of extra to use during the week. I served this with vegetarian refried beans and sprouted rice. This made 6 tacos instead of 12 for me (will have enough cauliflower for 2 leftover tacos). I am a runner and my partner has a physical job…just something others may want to factor in. I’ll probably make it with two heads of cauliflower next time. Love your recipes!!