Roasted Cauliflower Tacos with Chipotle Romesco

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!

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!

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!

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!!!!!

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

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 :)

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

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!

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. 😋

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

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!

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.

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!

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!

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

This recipe is perfect just the way it is. The tacos are delicious and deeply satisfying.

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!

Sauce is the key .. love the recipe ! Thanks

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!

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 :)

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!

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!

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.

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!

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!

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.

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!

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.

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.

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!

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!

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

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.

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!

One of the best dishes I’ve made/tasted! Stupendous!

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!

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

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.

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!

Great! Especially loved it with Greek yogurt and avocado. Thanks for sharing.

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.

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!

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!!!

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!

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

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!

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.

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!

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!

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

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

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!

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.

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!

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.

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!!

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!

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!

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!

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

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!

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!

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!

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.

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.)

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.

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!

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.

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!!

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!

Winner!!

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.

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.

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.

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!

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.

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!

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!!

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.

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!

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.

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.

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!

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!

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!

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

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!

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.

SO GOOD. We used the leftover Romesco sauce as a base for the “simple vegan pizza”

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.

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!

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!

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.

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.

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

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.

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!

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?

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.

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!!!

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.

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 :)

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….

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!!

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.

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!!

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!

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! :)

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??

Thanks!

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! ;)

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!!!

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.

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.

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

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

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.

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.

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!

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

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!

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!

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!!

I absolutely love this one. I’ve made it many times now. It’s a go to one for sure! thank you!!!!

I loved these tacos! I roasted the cauliflower in my Traeger for extra smoke..so good!

Fantastic! Will make these again and again!

I just ate this and I’m speechless! Absolutely amazing! Thanks so much for a fab recipe.

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.

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!

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!

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!

Cheers!

I made this tonight and it’s EXCELLENT!! And really easy. Thanks so much =)

So yum!

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.

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.

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.

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!

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!

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!

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.

We love these tacos so much- they are a regular in our house! Easy to make, economical recipe, and very tasty!

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!!

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

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

Oh WOW this was insanely good, my whole family loved it.

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 :)

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!

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!

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!

“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.

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

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.

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!!

This was an awesome recipe! Super easy and super yummy! It was a perfect dinner and very filling.

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!!

Ten out of ten, family favorite for sure. Made this to go with https://minimalistbaker.com/roasted-jalapeno-vegan-queso-7-ingredients/ the entire combo was a hit with everyone.

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.

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.

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!