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.

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
4.95 from 245 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 small-medium cloves garlic (skin on)
  • 1/4 cup raw almonds
  • 1 15-ounce can fire-roasted tomatoes (drained)
  • 1-2 medium cloves raw garlic (peeled)
  • 2 Tbsp olive oil (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, checking at the 8 minute mark. If the almonds are dark brown and cracking, remove from the oven to avoid burning, but continue cooking garlic until light golden brown and slightly softened. 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. Sophie says

    So delicious. We couldn’t get canned fire roasted tomatoes (not sure if that’s a thing in Aus) but used plain tinned tomatoes and added char grilled capsicums (peppers) to the sauce and it was great. My partner added grilled prawns to his. Thanks for the great recipe!

  2. Amber says

    These were SOOOO good with 2 peppers. Used one for the kids, then blended in one more for my husband and I. I’ll be tasting garlic for days!! ❤️❤️
    Wondering if the sauce could be canned?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it, Amber! We haven’t experimented much with canning, so we’re not sure. Thank you for the lovely review!

  3. Maggie says

    The romesco sauce was delicious! I’ll probably use a bit less chipotles next time (1.5 instead of 2, maybe?) And I’ll definitely be making these tacos again. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aracely, the taste won’t be quite the same as a typical romesco, but that should work, yes! Let us know how it goes!

  4. Lindsay says

    I made this for dinner last night and it turned out so good! The sauce was amazing. I’ll definitely be making this again.

  5. Helen A Bierman says

    Made these last nite, served w a mango Mezcal cocktail. Outstanding! Scrumptious! Perfect heat! and I have leftover sauce! An easy meal to go along w NBA plaoff games.
    Thank you ~

  6. Jessica says

    I am sorry. I do love cauliflower, but I wasn’t crazy about this recipe. My 2 teens and husband was not wild about it either. We didn’t like the spice blend for the roasted cauliflower and the sauce was not for us.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry you and your family didn’t enjoy it, Jessica. Did you make any modifications? We ask because this recipe is a reader favorite so we wonder if something could have gone wrong?

    • Amanda says

      Was it the almonds and the sweetness in the sauce ? I saw this and it looked so tasty I think I’ll try it with a different sauce . The cauliflower looks tasty

  7. Maddie says

    This is literally one of the best things I have ever eaten and made. I never leave reviews but thats how good this was. Seriously eat this you will not regret it is freaking delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it, Maddie! Thank you for taking the time to leave a review! xoxo

  8. Dana says

    I made these earlier and they were delicious! They were super easy to throw together. Thank you for the great recipe!

  9. Julia says

    This was really good. The rest of the family was less enthused at the idea of it and, yet, they were pleasantly surprised how much they liked it. It sounds odd, but it actually tastes a little bit like shrimp! I’m putting in our rotation.

  10. Suzy says

    This is a new fav to be a permanent meal each month! The sauce too was a hit for a chicken batch we made for the non-cauliflower lovers in the house.

  11. Chloe says

    I think this is legitimately the best recipe I’ve ever come across, and this is the first recipe review I’ve ever done. I’ve been making it consistently for a couple years. I make a whole bunch of the romesco sauce ahead of time and freeze it alongside some corn tortillas so I can make this whenever I want. I have to make it when I’m eating alone because eating it – topped with cilantro and diced raw onion with liberal amounts of Tabasco and lime juice – I’m an absolute mess, blissfully stuffing it into my face. I cannot thank the creator of this recipe enough and 100% recommend it to anyone and everyone.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you SO much for the lovely review, Chloe! We are so glad you enjoy the recipe so much! xoxo

  12. Julie says

    Delicious recipe! Everyone enjoyed – made it exactly as written. The chipotle romesco sauce is superb. This tastes better than a similar version at our local favorite taco restaurant. We will definitely be making this again.

  13. Laura says

    Made exactly as stated. A flavor bomb! My husband and I both thought they were so delicious–I’ll be adding this one to my arsenal!! Easy and so super healthy. I love the sauce! Can put on nearly anything!! Thank you!

  14. Frinchetti Base Camp says

    I never review recipes, but this one is so good I had to comment. I would give this recipe 10 stars. It is super easy, flavorful, healthy, and delicious! I recommend using the “cheese trick” from chef Saul Montiel (Epicurious Pro Chef vs Home Cook).
    The sauce is versatile and great on anything.
    Make these tacos, you won’t be disappointed!

  15. Kelly says

    On my list to try this week!! What alternative would you suggest to make the sauce nut-free (peanut and nut allergy). Apple butter or perhaps 1/4 cup chickpeas plus a bit of liquid from can? Thanks!

  16. CarolAnne says

    Actually, I didn’t make this. But my sister did. My daughter and I went to her house for a girls weekend. After a long drive, we had these for supper. YUM! She doubled the recipe for the 3 of us, and we gorged ourselves. Ate it all. Fantastic. Stupendous. Delicious. I’ve never enjoyed meat free tacos so much. Today, I printed this recipe. Tomorrow I’m off to Wegman’s to get all the ingredients I don’t already have in my house. This weekend, it’s TACO time!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, love this, CarolAnne! We’re so glad you and your family enjoyed the recipe so much! Thank you for the lovely review! xo

  17. Pam S says

    This was a very good recipe, it turned out great and prep wasn’t hard at all. I used cashew instead of almond in the sauce, because I need to use what I had on hand before buying new, and I had to use diced roasted tomatoes since that’s all they had at the store. The sauce was BONKERS DELICIOUS! I had a leftover too, so I can use it on other stuff too. The cauliflower was great too, a nice mix of a soft and crunchy bite if that makes sense. I used homemade flour tortillas, since I’m not gluten-free, and I highly recommend since they are way better quality than store brand, and don’t take more than 20 minutes extra time if you are making them along with the recipe. Next time, I think I will add black beans or chickpeas to this, since the cauliflower alone feels a bit light.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oooh – delish! Love the idea of adding some beans. Thanks so much for the lovely review and for sharing your experience, Pam!

  18. Aman says

    Girl!!! You knocked it out of the park with this one. My husband immensely enjoyed it. My 6 year old son wanted to drink the romesco sauce. He only stopped because I told him he could use it for lunch the next day. Flavors are amazing. Cauliflower by itself was sooo delicious! We paired it with your Black bean salad with orange lime dressing. Soooooooo darn good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad to hear you and your family enjoyed it, Aman! Thank you so much for sharing! xo

  19. Erin says

    These were fantastic!!! Definitely adding to our dinner rotation as well. The only think I altered was using pecans instead of almonds since that was what I had. We topped ours with red cabbage, avocado chunks and a little Greek yogurt for more creaminess. Delish! Thank you for another winner!

  20. Sally says

    Preparing for a Tex-Mex themed family reunion dinner and tested this recipe as a possible menu addition – a definite winner and I’m anticipating lots of praise from my family when they taste these oh-so-delicious tacos! Side note: when my hubby tasted them at lunch today he asked that I add these to our regular rotation :). Thanks for another fantastic recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We hope everyone loves it at the reunion =) Thank you for sharing, Sally! xo

  21. Lanna says

    Dana – I pretty much migrate to your site every day and pick out supper. Everything you make is EXCELLENT. But these tacos? Almost brought tears. Phenomenal. They will forever be on our meal roster. Signed with love from Canada.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We so love to hear this. Thanks for the lovely compliments and wonderful review, Lanna! xo

  22. Sherri Neil says

    These were the bomb. Granted every taco idea you have given me has turned out great, but seriously that romesco sauce was insane. Thanks again Dana for developing recipes that are healthier and always delish.

  23. Gabrielle Sedor says

    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.

  24. Pat says

    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.

  25. Susie says

    Made these tacos tonight, they were a HUGE HIT!!! Everyone loved them. Like most others, the sauce was a big blast of flavor. How can you store the leftover sauce? How long will it last in the fridge, or can you freeze it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad to hear it, Susie! The leftover sauce can be stored in a sealed container in the refrigerator up to 1 week (or 1 month in the freezer). Hope that helps!

  26. Dora says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum – those topping sound great! Thank you for the lovely review, Dora! xo

  27. Nan Gesche says

    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.

  28. Mary S says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mary. We are so glad you enjoy these tacos! And love the patatas bravas sauce idea! xo

  29. Lori says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for taking the time to write a review, Lori! We love hearing all of this! xoxo!

  30. Nicole says

    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.

  31. Monta says

    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

  32. Rich R says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed them, Clara. Thanks so much for the lovely review! xo

  33. Pri says

    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!

  34. Sonya says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  35. Denise says

    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.

  36. Sbakes says

    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.

  37. alei says

    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.

  38. candice says

    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!!!!

  39. Montana says

    hello! I really want to make this but here in the UK it’s not super easy to get your hands on chipotle peppers in adobo sauce without ordering from specialist shops online / buying on amazon, which I’m keen to avoid. Are there any good subs or does it only really work with the chipotle peppers?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Montana, it’s a pretty key flavor here, so we’d recommend using if possible! The next best options would be dried, rehydrated chipotle peppers, a little bit of chipotle chili powder, or more smoked paprika. Hope that helps!

      • Montana says

        Thanks! I ended up buying chipotle peppers in adobo sauce online and made this dish this evening! Turned out so well! What would you recommend doing with leftover sauce?

        Also any recommendations for what to do with the chipotle peppers in adobo sauce I have leftover too?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoyed it! The leftover sauce is delicious with breakfast potatoes, scrambles, or on bowls. We like to freeze the leftover chipotle peppers + adobo sauce in ice cube trays, then transfer to a sealed container in the freezer.

        • Rebecca says

          Montana, I am a Texan living in the UK. I find that chipotle paste (which is often sold in Tesco, M&S) is an easy sub if you don’t want to go through the trouble of buying online next time. That said, I do have a few cans of peppers in reserve!!

  40. Karen Track says

    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!

  41. Kelly says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kelly. We are so glad everyone 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

  42. Sharon says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the portobello addition, Sharon! Thanks 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

  43. Erin E says

    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!

  44. Lisa says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Lisa! Thanks for sharing! The sauce is super versatile- it goes well with roasted potatoes (or other veggies), on grain/bean/veggie bowls, and (vegan) scrambled eggs. Hope that helps!

  45. sandra forte says

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

  46. Charles Deetz ;) says

    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.

  47. Karyn says

    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!

  48. VICKY says

    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!

  49. 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!

  50. 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!

  51. 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!

  52. 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!

  53. 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!!!!!

  54. 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.

      • Kaleb says

        Super good and flavorful. Girlfriend and I both loved this recipe. Only problem is it’s too spicy for us. Will be adding more maple syrup next time.

  55. 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 :)

  56. 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!

  57. 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!

  58. 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. 😋

  59. 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!

    • MrsCollazo says

      So yummy! I don’t EVER leave reviews but definitely had to for this one! We made a lime creama to top them and literally had them for dinner two nights in a row because they were so good. Top 10 ever for sure.

  60. 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!

  61. 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.

  62. 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?

  63. 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

  64. 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!

  65. 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!

  66. 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!

  67. 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.

  68. 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

  69. 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 :)

  70. 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!

  71. 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!

  72. 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.

  73. 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.

  74. 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!

  75. 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!

  76. 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!

  77. 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 =)

  78. 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!

  79. 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 :)

  80. 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.

  81. 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!

  82. 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!

  83. 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

  84. 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!

  85. 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!

  86. 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!

  87. 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

  88. 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.

  89. 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.

  90. 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!

  91. 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

  92. 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!

  93. 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!!!

  94. 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!

  95. 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.

  96. 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.

  97. 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!

  98. 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

  99. 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!

  100. 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

  101. 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!

  102. 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!

  103. 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!

  104. 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!

  105. 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

  106. 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!

  107. 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.

  108. 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!

  109. 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.

  110. 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!!

  111. 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!

  112. 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

  113. 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!

  114. 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

  115. 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!

  116. 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!

  117. 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!

  118. 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.

  119. 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.)

  120. 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.

  121. 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!

  122. 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

  123. 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

  124. 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!


  125. 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.

  126. 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.

  127. 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.

  128. 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!

  129. 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!

  130. 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.

  131. 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!

  132. 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!

  133. 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.

  134. 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!

  135. 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.

  136. 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

  137. 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!

  138. 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!

  139. 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!

  140. 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!