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!
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, chipotle peppers in adobo here, and the origin of tacos here.
I hope you all LOVE these tacos! They’re:
Smoky
Spicy
Savory
Satisfying
Easy to make
Versatile
& 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!
*Note: quantity of cauliflower doubled on 10/09/2018.
Roasted Cauliflower Tacos with Chipotle Romesco
Ingredients
CAULIFLOWER
- 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
SAUCE
- 4 small-medium cloves garlic (skin on)
- 1/4 cup raw almonds
- 1 (15-ounce) can diced 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)
FOR SERVING
- 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)
Instructions
- 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).
Video
Notes
*Prep time does not indicate total hands-on prep time, but also includes prep completed while other items are cooking.
Macaela says
We love these tacos so much- they are a regular in our house! Easy to make, economical recipe, and very tasty!
Yay! Glad they’re a hit!
Jessica says
Made this tonight for dinner for myself and my dad and we somewhat altered it (no precious measurements, replaced certain things with what was available) but nevertheless, I think this was probably the best homemade dinner I’ve made ever! will definitely be making again!!
Lovelina says
This was absolutely delicious! I’ve been wanting to make tacos at home and this recipe blew me away. My hubbie is a picky eater and he devoured these. so good! And I have plenty of the sauce leftover to drizzle over other meals to help take it to the next level. LOVE
Christine Pereira says
This is a fantastic recipe beautiful one.
I shall try it tomorrow
Cathy says
This is one of our favorite go to weeknight meals. It’s been in regular rotation for awhile now. I like to serve it with some pico
Candi Brooks-Williams says
Oh WOW this was insanely good, my whole family loved it.
Michelle Owens-Martin says
Delicioso! Just made it for the third time! Don’t think I’ll bother with attempting fish tacos ever again! This latest time I was lazy and just tossed the cauliflower in 365 tandoori masala spice mix (which works pretty well). A layer of sour cream was magical with the sauce :)
Angelica says
This recipe is SO good! The sauce is amazing! I want to slather it on everything. Your taste is spot on. Thank you so much for your tasty recipes. All of my favorite vegan dishes are from you!
Danielle Adel says
This recipe is so mind blowingly good. I was told “You WILL be making this for me again”again by my boyfriend as soon as he swallowed the first bite, he was so in love with the flavours. In fact I’m making it again this week. When I first made this recipe served mine with a side of grilled red pepper and red onion together with a side of vegan friendly Mexican inspired cabbage slaw for a few extra veggies. You’re the best Dana!
Cody says
Thank you for this delicious recipe! It was truly fantastic! I would like to make this for my wife to try but she is allergic to nuts. Any suggestions for an almond substitute in the romesco? Keep on doing what you’re doing! This is my favorite plant based recipe site! Thank You! :)
Hi Cody! You could try sunflower or hemp seeds!
Sara says
Thank you so much for sharing this recipe! I’m brand new at trying a vegan diet and this is the first recipe I’ve tried from your wonderful website. It also might just be the most delicious meal I’ve ever made. I added a little baby arugula, some red cabbage, and some sliced avocado. Amazing!
Courtney says
“Chicken, who?”
These tacos are so tasty that I think I can finally break up with meat! The romesco is fantastic – hearty, earthy, smoky (the chipotle!) and I just want to smother it on everything. I used only one chipotle pepper because it lends just enough heat so that it doesn’t overpower the other flavors. What stood out was the flavor of both the raw and roasted garlic, and the mouth-feel of the cabbage crunch! The only addition I made to an otherwise perfect recipe, was the addition of a chopped onion to roast along with the cauliflower. I was so impressed that I made this two nights in a row. This will be a weekly-repeat.
Kim says
Just made for dinner and it is amAzing!!!!!
Saving the leftover sauce and making it again tomorrow.
Well done!!!
Thank you!!
Tracey says
Loved this recipe – the spices on the cauliflower bring out such great flavors. I also added roasted sweet potato! One question – I made the romesco sauce pretty exactly by the recipe, but mine came out pretty watery. Is there a way to thicken it, or any idea why mine did not come out like a thick paste?
Julie Ann says
My (meat loving) husband and I made these today and they were a hit! We loved the sauce, and I cannot wait to use it on pretty much everything. We enjoyed these tacos topped with cilantro and chopped red onions with a side of guacamole.
Danielle says
Hands down the best vegan tacos I have ever had!! The chipotle romesco is to die for and if you have left over sauce it’s great a great dip for corn chips ! 10/10 recipe!!
Jackie Wells says
This was an awesome recipe! Super easy and super yummy! It was a perfect dinner and very filling.
Riley says
So excited to try this recipe! I am from KC and loveeee Port Fonda
Susan says
Made the roasted cauliflower tacos this evening for dinner – fantastic!
Had to substitute some of the ingredients I don’t have here in rural France – half a tin of tomato purée instead of a tin of fire-roasted tomatoes and five ground birds’-eye chilis instead of the chipotle peppers. This gave a sauce that was too thick, so thinned with about half a tin of water.
I hardly ever cook, so was surprised by how quick and easy this recipe is.
Served with green salad in homemade dressing (walnut oil, lemon juice, honey, garlic), lime wedges and chunks of ripe tomato.
This is the first recipe I’ve tried from Minimalist Baker and it was a huge hit!!
Julie Standard says
Ten out of ten, family favorite for sure. Made this to go with https://minimalistbaker.com/roasted-jalapeno-vegan-queso-7-ingredients/ the entire combo was a hit with everyone.
Kristi says
Dana! Another win! I made this recipe tonight and basically ate the sauce out of the blender. I used some garden tomatoes that I broiled and a whole jalapeño because I didn’t have chipotle peppers. It was amazing! Thanks to all the other reviewers who wrote about how great this dish is. You convinced me to make it. So happy I did.
Janelle says
OMG! These are, hands down, the best tacos I’ve ever had. First of all, the cauliflower is ridiculous. You could make that all by itself as a snack. But when you pair it with the chipotle romesco sauce…holy moly! So good! I didn’t have red cabbage so used arugula instead and it was super tasty. I can’t wait to make this recipe again.
Hayley says
Made these tonight and followed the recipe exactly. Let me just say, THEY WERE AMAZING!!!! They were devoured! Served with shredded cabbage and sliced avocado. Had a lot of sauce left over (no complaints!) so will be making them again for this coming Taco Tuesday…except this time doubling the cauliflower in hopes of having more for lunch one day next week ? Your recipes NEVER let me down!
Mary says
Ideas for using up leftover sauce? It was so delicious-I want to use it all up!
Mary says
So delicious! We gobbled them all up and wanted more!
Kelly says
Delicious! I used only 1 pepper to decrease the level of spice.
Heidi Altree says
Another great recipe! Especially enjoyed the romanesco sauce!
Leslie says
This recipe was ridiculously great. The sauce was to die for! Perfectly flavorful and not overly spicy as written, tonight’s dinner was one of the best new recipes I’ve tried in some time. We had both corn and flour tortillas, and I have to say I preferred the flour over the corn, hands down.
Vicky says
The romanesco is honestly the best version of this sauce I’ve ever had (and not just because I don’t like bell peppers)! Excellent + convenient/easy recipe!
Danielle says
I made this for the first time tonight and they were delicious! My carnivore husband asked when he could have these again and ate two helpings. These were amazing; if you’re on the fence about trying them, hop off and run to buy cauliflower!
Ties says
Loved this recipe. Made it today. Sometimes ingredients are difficult to get in the Netherlands (like chipotle in adobe sauce) so had to wing it in some parts. Luckily I had plenty of smoked chili powder and smoked paprika but it was delicious. Thanks again for inspiring to eat healthy and supertasty.
Cindy says
I love your website / blog. It’s so pretty and informative. Thank you! I began my journey and lifestyle transition to plant-based diet about 6 weeks ago. It’s been wonderful, I’m so grateful, I feel so much better about myself, life, and my role in honoring Mother Nature / God.
I had some anxiety about actually starting to cook. I’ve been mostly eating out (alot of Gusto! (awesome restaurant in Atlanta, I get the half and half wrap with mushrooms), smoothies, veggie sushi rolls, and guacamole and chips). I decided to start my vegan cooking with this recipe… in fact I made this about an hour ago– they were delicious! I cannot wait to share with my sister and mom.
I substituted the corn tortilla for whole wheat pita bread (with pockets, I got them from Trader Joes). I also made some brown jasmine rice. I put the rice on first. Once I finished with everything I cut a small slit in the pita bread and filled it with brown jasmine rice, sauce, cauliflower, then the salad. Omg — yesssss. Very filling and lots more left to share.
Thanks for being a blessing!
PS – Do you offer a list of budget friendly recipes? I know your main focus is easy, one-bowl, under 30 minutes recipes which is so so amazing in and of itself.
Amy says
Where can I find theses lovely corn tortillas
Kimberly says
Hi Dana, I made this last night– it was great. Thank you for sharing the recipe. I have recently become a vegan and your recipes have made the transition so much easier. Your cookbook has been really indispensable, too!
Any grand ideas for leftover romesco? We halved the recipe but I made the whole recipe of the sauce since I had the open can of tomatoes. On tacos or burrito bowls is pretty obv but I didn’t know if you or your readers had found a perfect way to use it up.
Hi Kimberly! The sauce can be stored in the refrigerator up to 1 week, or 1 month in the freezer, that way you can have it for next time!
Kimberly says
Oh now I see that suggestion was was in the recipe! Thank you I don’t know why it never occurs to me to freeze things!
EMILY LANG says
My husband and I made this for dinner last week! We loved this meal so much! We ended up with a lot of leftover romesco sauce (not entirely a bad thing, may have had a smaller cauliflower or just sauced them more lightly) and are going to remake this recipe for dinner this week to use it up! Love your recipes.
Eva says
Made this for dinner tonight and my 6-year-old said, “mama I don’t just like this dinner, I love it! You’re the best cook ever.” So I’d say it was a hit. The whole family loved it – and I left out the chipotles because my 6-year-old is not a fan of spicy food and it was delicious. Thanks for another winner recipe!
Sarah says
Wow! Made these tacos tonight and they were a hit with my meat-lover husband and nine year old. They both went light on the sauce (I made it a tad too spicy) so I have a ton left over. Plan to roast more cauliflower mid-week. Any more suggestions for using up the sauce?
Jessica says
My husband went nuts for these. The romanesco sauce was amazing – my seven year old made it in the Vitamix! Your recipes are the bright spot to our family dinners. Yum!
Christy says
oops I forgot the stars !
Christy says
This was so delicious we will definitely make it over and over. Thank you!
Laura says
This was SO good! Thanks for sharing :)
Jacqueline says
Wow!!! I could not find a decent head of cauliflower because I live in Japan and this must not be the season for cauliflower. I tried 3 Japanese grocery stores and the military commissary. So I improvised and used a butternut squash. It was amazing. The chipotle romanesco sauce was to die for and the smoky paprika on the squash was out of this world. My husband and I both ate 4!!! Thank you so much for all your great recipes. I ordered your book today!!
Dakota says
This recipe is the best. Doesn’t take long to make and it’s so good! The sauce is to die for
Becca says
Hi Dana! I love your recipes, and plan to make this soon. Just a question: what’s the purpose of the almonds? I don’t plan to leave them out, just curious!
Pam says
The tacos are great but the sauce is spectacular!!! I want to put it on everything. Made a bowl of black beans, red peppers and cauliflower rice….covered with the sauce, so tasty! Although I’m sure Dana’s brain would come up with something even better. Can’t wait to share this taste sensation.
Kiersten says
I’m from KC, but have yet to make it to Port Fonda and definitely want to go now! These tacos were amazing. We recently went vegan and my husband raved about these. Recipe makes a ton of sauce and was a little too spicy for the kids, but they ate the cauliflower and I’ll freeze the sauce to eat later this month. Thanks!
AC says
We’ve made this recipe twice now, and it is DELICIOUS! The sauce is so flavorful, and you can adjust how spicy it is by adding or subtracting the number of chilies (we did 2 the first time, and 4 the second—it was at least medium-hot level the second). The cauliflower is quick to prepare and the entire meal can easily be put together in under 30 minutes. I second another comment that said the sauce could be used as a dip, it could also be great over roasted veggies.
Alyssa says
I have a really tough time finding raw almonds for recipes… could I by chance use roasted almonds with a similar result?
Corey says
Made this tonight and turned out great! I made the sauce with 1/4 tsp of chipotle powder (in lieu of the chipotle peppers) and 2 Tbs maple syrup and the heat was just right. Will have a bunch of extra to use during the week. I served this with vegetarian refried beans and sprouted rice. This made 6 tacos instead of 12 for me (will have enough cauliflower for 2 leftover tacos). I am a runner and my partner has a physical job…just something others may want to factor in. I’ll probably make it with two heads of cauliflower next time. Love your recipes!!
Christy says
Oh man. I made the tacos earlier this week and they were a bit hit! I wasn’t sure my hubby would find them filling enough, so I threw some chickpeas in with the roasted cauliflower (roasted on the same tray) and by worked great. I also had some leftover sauce, so tonight I used it in place of regular pizza sauce as part of our regular pizza night and WOW was it amazing!! Next time I make this (and there will definitely be a next time) I’m doubling the sauce recipe so I can freeze more for pizza.
Elise says
Just made this and it was fantastic! Do you have any recommendations of what to do with the leftover sauce?
Vanesss says
Made this tonight and it was a hit! People were even dipping chips in the romesco sauce! I doubled the cauliflower and spices for roasting it after I saw how much sauce I had. There is still some romesco left over to freeze too. Thanks for another great recipe.
Jackie says
Just made this for dinner and it was a hit with the family! My dad and brother are very carnivorous and both of them scarfed them down. Only thing is that it makes a TON of sauce, but I guess that is just a good excuse for more tacos.
Victoria / Justice Pirate says
making the sauce looks so difficult. I wish there were links to each of the items you use so I can buy them from places because I don’t know where to find some of them in the store. This looks so good!!!!
AC says
The sauce isn’t too bad, the two big parts are the nut/garlic roasting (just throw them in on a sheet then take them out 10 minutes later) and then just combining ingredients in the blender. I found the chilies in adobo in the Mexican section of my store and the tomatoes in the pasta/tomato sauce section.
Sophie says
The romesco sauce is excellent (I used 4 peppers because I like spicy)! I put the cauliflower and sauce on greens and added crispy chickpeas. Delicious, easy dinner!
Sara says
Made this into a burrito bowl of sorts – layered romaine, quinoa, black beans, sauteed mushrooms/peppers/onions, the cauliflower and tons of sauce (minus the maple syrup). INCREDIBLE.
Love all your recipes Dana!
Lauren says
These came out AMAZING! I have an almond allergy so I subbed pepitas for the romesco sauce and loved the results. Perfect blend of sweet, smoky, a little heat and nice crunch (I used cabbage and roasted pepitas to garnish). Can’t wait to have leftovers!
Cindy says
OMG!!! I went vegetarian on July 30 and it has been VERY difficult. So sick of salads. I made this tonight and ate like a pig! I thank you and my tummy especially thanks you. I have enjoyed eating again! Easy trip to flavortown!
Casey D. says
The sauce got a little “soupy” mostly because I used all the Roma tomatoes I picked the other day from the garden, which was around 500 grams. So, the left over sauce will be tomorrow’s Fire Roasted Tomato Garlic Almond Lime soup. haha yes!
Karin says
This sauce is AMAZING! Spicy, rich, tangy. Romesco + steamed veggies is my new guilt-free snack! A garlic clove exploded in my oven. Should I have cut the end off, as you do when roasting a whole head? I just threw them in as is.
Caitlin says
I really enjoyed this recipe. I don’t care for it much as a taco, but really loved it as sandwich filling. I chopped the roasted cauliflower up very small and mixed it with the sauce to eat on toasted gluten free bread. It turned out really savory and delicious. I’m definitely adding this to my recipe stash.
Lexa says
So good! Just wondering what else I could use the sauce for as I have quite a bit extra :)
Cassie Autumn Tran says
Looks delicious! Cannot wait to try the roasted cauliflower!
Tia Smith says
Made this tonight and we score it 10/10 Absolutely amazing. We substituted tomato with roasted red peppers. And made fresh guacamole and added it in the taco. Delicious. Next time I will do two heads of cauliflower because we have so much cheese left over.
Sarah says
Hi Dana!
I made this for dinner last night. It was the first of your recipes that I have tried. We recently switched to a plant based way of eating and we were struggling to come up with some new ideas. My husband loved this recipe and so did my children (amazing in itself!). I feel so inspired (I am headed out to pick up your book tonight).
Thank you for putting your time into these recipes. I can’t wait to try some more!
Sarah
Janice says
I made this and it was sooooo good! The chipotle romesco sauce was absolutely delicious. Friends who dined with us loved it. One friend who was not a cauliflower fan especially liked it. Thank you, Dana, for my new go-to taco dish!
Kim says
So delicious we made it for dinner two nights in a row! Thank you for another fantastic recipe!
Rachel says
Holy deliciousness! Followed the recipe exactly, with some extra garlic and twice as much chipotles. These might be the best tacos we’ve ever had! Thank you so much!!
Andrea says
Delicious! The spices and flavors were perfect. I topped my tacos with red cabbage, cilantro, extra lime juice, and queso fresco cheese.
Ellen Lederman says
Yum! Yum! Yum! And did I neglect to say Yum!?! We are so happy to have leftovers since these are incredibly delicious. Made it exactly as you suggested, just with tostadas since we find it easier to put stuff on a flat circle than a folded up one. The cauliflower is delicious. The colors are so pretty, with the red/purple cabbage and green of the pepitas and cilantro. But what really makes it is the Romesco sauce. There’s got to be some other ways to use this stuff. Over pasta? Sweet potatoes? Chickpeas?
A local restaurant just opened and does have some vegan tacos on the menu, like cauliflower and portabella. While I’d like to support them in their vegan efforts, there is no way I could be satisfied eating some lackluster restaurant version after having had yours!
Kinara Fender says
We made this recipe with cashews instead of almonds and added avocado, toasted pepitas, sliced cabbage, and pinto beans to the tacos. The romesco sauce is literally one of the most delicious things I’ve ever eaten. I want to put it on my eggs, roasted veggies, fish tacos, nachos, and maybe my cereal. ; )
Smart! Glad you enjoyed it, too!
Cb says
I have so much sauce left! Anything else you recommend using it with/on?
Other tacos or Mexican dishes, or with tofu scrambles or roasted vegetables!
mariah says
Can the sauce be made nut-free? Will it make same result?
Mia says
Made these tonight for hubby and I for dinner. Amazing! Seriously one of the best meals I’ve ever made! Hubby can’t stop raving about them! Seriously restaurant quality meal! Yum!
Julia P says
YUM! I had no idea romesco sauce could be so good. this dish was extremely easy to make and delicious as well. roasted some chickpeas too for extra protein.
just wanted to say Dana that I have completed relied on your recipes these last few years and it has cultivated in me a deep love of cooking and baking. just wanted to thank you for so many delicious recipes, and for making recipes that seem difficult (homemade sauce or yogurt, for example) extremely easy and delicious!
Sarah says
that chipotle sauce! holy yum! I made this last night and my husband and i loved it. having leftovers for lunch today and made it into a cold wrap.
Will says
So good, ate it tonight and I to say it is changing the way I think about cauliflower. Thanks!
Laurie says
I made this tonight and it was OUT OF THIS WORLD DELICIOUS! Thank you for such fantastic recipes!!
Dana says
I made it tonight for our family. I had to make some substitutions for the smoky, spicy sauce. I used fresh tomatoes, added some diced avocado and chipolte powder in place of the whole peppers. So much flavor! The kids ate the tacos with lettuce and no sauce and I added black beans too!
Joan says
Fabulous recipe! Made this for lunch today. Everyone loved it.
Had everything I needed except corn tortillas, so I used whole wheat pita instead.
Very, very tasty.
Thanks so much!
Sarah says
I just made these and they are delicious. I used a can of Muir Glen diced tomatoes with chipotle and omitted the chipotle in adobo and it’s plenty spicy! The sauce recipe makes a ton so I’m trying to think of how to use it up. Definitely freezing some!
Diane says
I made this last night. The sauce is AMAZING and the cauliflower spicing was just as you described! I added some grilled onions and peppers which was really tasty. I will definitely be making this again. Thanks for the great recipe ?
Krithika says
Would love to try this! Do you have a favorite store bought tortilla? I have not liked the ones I’ve tried so far.
Hi Krithika! We don’t have a favorite store bought tortilla but you can check out our homemade tortilla recipe here!
lizbee says
This was great! I altered the recipe a bit due to what I had, but the spice combinations were spot on! I ended up using fresh tomatoes (too many available right now to be using canned tomatoes!), and a mixture of cashews and sunflower seeds in place of the almonds. Perfection.
Thanks for another great recipe!
Christine says
I had a cauliflower taco last weekend at the Taco Festival in Detroit, and wanted to recreate it for my son’s birthday dinner. Thank you for the perfect timing!!!! I’m going to try omitting the almonds for a thinner sauce.
Puck says
Those fire-roasted tomatoes aren’t sold here. Can I replace it with something else? Sundried tomatoes?
Hi! It will change the flavor a bit but you can replace it!
Jennifer says
I just used regular canned tomatoes and added a bunch more smoked paprika.
Gurmeet says
Looks so yummy I can’t wait to cook this roasted cauliflower tacos
Ellen says
Could I possibly omit the almonds for sunflower seeds due to a nut allergy?
Thanks!
lizbee says
I did and it worked great! Actually used a mixture of cashews and sunflower seeds. Yummy.
Hi! We haven’t tried it but it could work! Let us know how it turns out!
Nancy says
My husband and I made this tonight! The sauce is right on point. We will make again! Thanks for the recipe.
Suzanne says
Thank you for your continued inspiration and generosity! I love your creativity and recipes!
Amanda S says
What adobo sauce do you use?
Hi Amanda! Any kind works!
Pam McKinnis says
I made just the cauliflower and put it in a wrap with greens and refried beans. Delicious!
Laura says
Your recipes are so creative! Not sure I can chipotle peppers in adobo though, so may omit altogether when I attempt this.
Pamela says
I don’t like cilantro because that is all I taste and my mouth doesn’t like really spicy stuff. What can I do when the recipe calls for that?
Angela Devine says
I despise cilantro so just leave it out of recipes, but it’s not spicy at all.
Pamela Fein says
thank you! I was hoping I could just skip it!
Megan says
I have an almond allergy – what other nut would be good in the sauce? (I’m not allergic to any other nuts). Thank you!! Can’t wait to try this!!!
How about brazil nuts?
Samantha says
Boy oh boy do those ever look good!! Taco Tuesday here I come!
Kajal says
Is there any subsitute for the almonds that is nut-free?
You could try something like sunflower seeds or hemp seeds?
Deborah says
What about cashews?
Kajal says
I used pepitas instead of almonds. Turmed out so delicious! This is going to be a staple in our house!
Sarah M says
I had the same question. I am gluten free and my son is allergic to peanuts and tree nuts. While we want to eat more vegetarian options, it is very hard finishing yummy things that the kids will eat and are safe for our allergies.
Paul says
Can’t wait to make this!
What can I do to the sauce to avoid spicy? My wife can’t handle spicy…
Thank you!
Draw back or omit the chipotle pepper in adobo!
MCV says
hi, i’ve just made this dish with the sauce chilli and just one clove of raw garlic, it worked very well, lovely taste. Dana, thank you, your site is my favourite food site and has reignited by interest in cooking and food preparation. I have learnt so much, and I have enjoyed even more, thank you, thank you, thank you.
MCV says
i meant without chilli! sorry for the confusion
loh says
I love your food so much, almost every new recipe leaves me salivating behind my devices and have made many with great success but cauliflower… cauliflower truly is a crime against humanity…
haha, really!? But roasted cauliflower is SO good!
Laura Chandler says
Agreed! Roasted cauliflower is just Heaven!!!
loh says
Really… I try everything in every way (so long it’s vegan) and have tried cauliflower from roasted to steamed to crumbled like couscous, as a pizza-base and even as a foam and… well, if I ever am to start a war (no plans) cauliflower will be the weapon of choice.
Jules says
I just tried this recipe and it’s BOMB!! Seriously so good!! Will definitely be doing this again with cauliflower!
Sofia says
Trust her. I NEVER ate cauliflower before her recipes. These are amazing. Just made today for the second time since her original post.
loh says
Cheers Sofia, and while I do trust Dana (frankly, 2 days ago I made way too much of her biscuits and gravy and savoured it somewhere alone while in hiding, they’re that good) I do not, shall not and will not trust cauliflower.
Katie says
LOVE Port Fonda! I can’t wait to try to make these yummy looking tacos!
Jelly says
Made these for my newly vegetarian son and they were a huge success.