Roasted Cauliflower Tacos with Chipotle Romesco

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Winner!!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Thanks!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Fantastic! Will make these again and again!

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

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

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

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

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

I was planning on leftovers, but there were none!

Cheers!

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

So yum!

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

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

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

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

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

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

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

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

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

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

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