Roasted Cauliflower Tacos with Chipotle Romesco

Quick and easy! I didn’t have almonds so I improvised with raw pepitos. Still delicious! I can’t wait to put the extra romesco over everything this week.

Delicious recipe. A bit more time intensive than I thought it would be, but turned out great!

Delicious. Added some match stick radishes but otherwise followed the recipe as written. Served it with the black bean quinoa orange salad as have a family of big eaters. Everyone loved.

Made the tacos and added toppings such as quick pickled carrot strips, pickled cabbage, pepitas and so on… Tacos were great but the sauce is the star. It turned out super tasty, followed everything exactly but didn’t have the peppers in adobo sauce so I used 2 jalapeños from the jar. Delicious.
Thanks for the lovely recipe!

Even my friend who say they don’t like vegetables love these! To be safe I used some of the cauliflower mix with some diced chicken, which worked well. For the sauce, I threw in three chipotle peppers in adobe as we like a bit of extra spice. The added smokiness was a hit.

My go to veggie tacos! The cauliflower is tasty on its own, but it’s the sauce that makes these next level. It makes quite a bit though, so you can easily freeze half for next time. I’m also going to experiment with it and see if I can mix it with Mayo and transform it into patatas bravas sauce.

Dana, I love ALL your recipes. They are solid, well-designed and I always refer to your site when someone is looking for a tasty, foolproof plant-based recipe. Simple, smart and always a good return on the flavour for the effort. And I have your cookbook.

I’ve been following you for years however, this is the recipe that inspired me to leave a comment and rating. And it’s because of the Romesco sauce. I can’t stop thinking about it. It’s going to go on pasta, it’s going to be a dip, and of course it’s a sauce for anything almost, steamed veggies, fried tofu… Brilliant!

Loved this! The roasted cauliflower especially, and the sauce was great too. I didn’t have almonds and subbed walnuts for the sauce, and skipped the raw garlic. Served with green cabbage, feta, pan-toasted pepitas, sliced green onions, chopped cilantro, and lime wedges. I also added some seasoned black beans in with the cauliflower in the last 10 minutes in the oven. Will definitely make this again.

These are some of the best tacos I have had! Even my meat-loving fiancé keeps asking for them!

Delicious… The recipe is perfect and everyone loved them.

Delicious and easy! Added chickpeas when I roasted the cauliflower and topped the tacos off with an onion cilantro mix and a slice of avocado. Husband did think the cauliflower was a bit on the dry side but he isn’t a big fan of cauliflower and my daughter and I thought it was damn near perfect

Dana keeps knocking it out of the park! I added some left over fire roasted tomatoes to the tacos and they were on point. Plenty of sauce left over I’m gonna try on rice and some gluten free pasta.

The romesco sauce was insanely delicious! These tacos are a great vegan option.

Wow, just wow. This recipe is next level delish. I made the cauli in the air fryer and added a bit of corn starch in addition to the spices listed. I also didn’t have time to roast the garlic and almonds and used walnuts instead. The sauce is SO good!

This is my favorite recipe for cauliflower tacos. The sauce is flavorful and the tacos are filling. I usually add an avocado to add another depth of flavor.
Thanks for sharing!

Love, Love, Love these tacos!! They were absolutely amazing. We had them for dinner on Sunday night, but we didn’t have almonds for the sauce; used almond butter instead. So good! We have left over sauce, so purchased more cauliflower today; plan to have tacos again for dinner tonight.

I’ve made these a few times and they are always amazing. I made them last night using homemade corn tortillas (so easy!) and WOW!!!!!! They made an already amazing meal even better. Served with shredded purple cabbage and avocado. Lots of flavor and texture. A six-star restaurant-worthy meal for sure.

Hello, i made this recipe last night and i have to say it is really good and tasty! being mexican I was curious to see how will the salsa turn out with so many different ingredients and it was worth it, all the flavors blend together! I only had slivered almonds so I used those other than that followed the recipe. The only regret i should have made extra there was no left overs. Excellent recipes!!!! easy to follow.

Absolutely delicious! i did not have the chipotle peppers in adobo but I subbed chipotle and smoked paprika seasoning. This sauce is amazing! I printed this recipe. I will be remaking this for sure. The tacos were so good and I will be reusing this sauce as a side for everything else! It IS SOOO GOOD!!!!

The family made this dish and it was amazing, 11 out of 10 rating. It’s going in our collection of favorite recipes. We made homemade tortillas, added guacamole and refried black beans to the tacos for additional protein. Didn’t miss the meat at all and was very filling. Thank you for sharing this recipe- we loved it!

We made this tonight (a vegan and a non vegan couple) and both loved it! Made it exactly by the directions and no changes needed. That sauce specifically is going in the recipe index. Delicious!

Wonderful recipe. The sweet tangy spicyness of the chipotle romesco makes this receipe – and it was so easy to prepare, and plenty left over. I only used one head of cauliflower and sub’d a cup of portobello mushrooms. Along with El Milagro Maiz corn tortillas that were still warm on the shelf when I bought them – this was fantastic!

My new favourite sauce!

This romesco sauce is one of my most favorite things to eat. I eat with all types of tacos, taco salad, as a dip, or quite frankly just on it’s own by the spoonful. THANK YOU!

This is one of my all-time favorites! I love it with 2 chipotle peppers, and a clove or two less raw garlic. The recipe makes way more sauce than I use on the tacos, but the leftover sauce is great on eggs, or on a wrap… Dana, I’m curious what else you use the sauce on/in? I love to make this within the same couple of weeks as the 1 Pot Smoky Lentil Vegan Taco “Meat” so I can use up all of the chipotle peppers in the can- that’s another one of my go-to recipes. Thank you!

WOW OH WOW!! Mexican Heaven on a plate. The sauce is yummo.
Thanks Dana your recipes leave me speechless time and time again
xx

Just used the seasoning part of this recipe, relied on Herdez pablano salsa to to it. The seasoning is perfect, will make a big batch and stash for other uses. My daughter thinks the seasoning was similar to Internet Shaquile (YouTube) used in a chickpeas recipe.

This chipotle romesco sauce has become a fan favorite in our house! We love it on top of eggs on toast in addition to on these tacos!

I absolutely loved this! This is a keeper, so flavorful. I love the Pepitas it’s perfect amount of crunch.

These are delicious! And easy and fast to make, we had a great dinner! I will definitely be making this over and over again, thank you!

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.