Roasted Cauliflower Tacos with Chipotle Romesco

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.

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.

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

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

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

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

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

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

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

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

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

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

Delicious… The recipe is perfect and everyone loved them.

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

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

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

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

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

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

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

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

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

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

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

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

My new favourite sauce!

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

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

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

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

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

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

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

This was wonderful! I didn’t think I had enough cauliflower on hand so I roasted some sliced Portobellos beside the cauliflower with the same sauce and had two kinds of tacos. The sauce was amazing and I really liked it with avocado slices on top. Restaurant quality!

This was delicious! I adjusted the sauce a bit to work with what I had on hand, subbing cashews for almonds and 1/2 a serrano pepper for the chipotle peppers, and ommitting the tomaotes. I added in some black beans to the tacos too. The whole meal was fansastic– super flavorful and filling! Caulifour (instead of meat) was a big hit for my family, and the sauce disappeard in an instant. Will definitely make again. Thank you!

Wow, wow, wow! First, you need to know that I live in Hatch, New Mexico, the undisputed “Chile Capital of the World.” We have some form of chile with pretty much every meal. I’ve eaten a lot of chile. I’ve eaten tons of salsa. Now, I was unfamiliar with Romesco sauces until today, but this stuff was incredible! (I did sub roasted homegrown tomatoes for the canned.) I wasn’t sure what to expect with the unusual combination of ingredients, but I was smitten with the first taste! Love it!!! It was the perfect accompaniment for the tacos, but I will be using this romesco again on many other things! Fantastico!

Where have you been all my life??!! These are unbelievable. So delicious and flavor packed. Only changes: toasting the pumpkin seeds and using homemade guacamole. Thank you!!!!!

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

I’ve made this sauce a half dozen times its so delicious. Perfect to elevate peppers & onions, rice & beans or any Mexican food.

For one person I usually freeze half which works well for me :)

Make these immediately! I don’t often leave reviews (ever), but these are so damn good. We’re a nut-free house, so I subbed toasted sunflower seeds for the almonds. I topped with tofu feta, red cabbage and lime . Currently trying to figure what else I can douse in the romesco. My 2 and 4 year olds both devoured them. 11/10

This recipe was so fast and delicious! I had almost all of the ingredients on hand. The only sub I had to make was cashews for almonds because I was out. Still wonderful!! I will make this again!

That sauce! Whoa! It was so tasty! We garnished with quick pickled red onions, avocado, and pepita seed. Make this sauce even if you don’t make the tacos; use it as dressing, dip for roasted veg or quesadillas, or even as a unique salsa. 😋

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

Highly recommend!! They were probably the best tacos I’ve ever made. We added a tiny bit more salt to the sauce, but other than that stuck to the recipe.

We garnished with red cabbage, lime, guac and feta cheese. The feta cheese really complimented this dish well!

I’ve made this a couple of times now. I love, love, love the romesco sauce. I added lime to the cauliflower before I posted them the second time around and I like the flavor it added. I highly recommend this recipe.

This dish was so great – I can’t wait to make it again! My boyfriend and I loved the sauce especially, which really kicked it up a notch. (We added the sauce to an omelette for breakfast this morning, and thinking about sandwiches and other dishes we can use it for). For the tacos, we roasted zucchini along with the cauliflower, and added black beans for protein. LOVE! Thanks for all the great recipes, Kate! You’ve been a staple in our kitchen these last few months, and have made our meals a lot more interesting!

Just made this recipe with my partner! We only had one cauliflower head so after roasting we mixed in some similarly seasoned pinto beans to fill it out and add protein. Delicious! I will say that the garlic took about 20 more minutes to roast than the almonds, and we ended up drizzling it with olive oil and upping oven temp to 425 to get it going faster. We served with radish, cherry tomatoes, diced brussel sprout, and avocado as well as homemade corn tortillas. Would make again!

Wow. I love these. They were a bit of work and totally worth the effort. Now that I have done it once I can organize better and they will be easier to make. I made your handmade two ingredient corn tortilla shells and they made a remarkable difference. They are tender and add flavour without stealing the scene – never using store bought again. I omitted the raw garlic (personal preference) and added a bit extra chipotle in adobo. Winner – Cannot wait to make them again. I posted a pic on insta

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

Delicious recipe and super easy! I also made Minimalist Bakers quick pickled red onion recipe. Served the tacos with sautéd yellow peppers, pickled onion, avocado and cilantro. I froze the leftover sauce to use when I have more cauliflower on hand. Thanks for sharing this wonderful recipe!

Sauce is the key .. love the recipe ! Thanks

Omigosh I’ve died an gone to heaven! Delicious. This sauce is out of this world! I’m gonna put it on alllllll the tacos!

I’ve been lucky enough to travel to Mexico numerous times. These tacos are as good (perhaps better…) as any street tacos anywhere. You simply MUST try them! Thankyou for this amazing recipe :)

The flavor was EXCELLENT. The first bite transported me to the taco’s world, sitting in the passenger’s seat as the taco popped wheelies. I did worry if the dish would be filling enough, but after two hearty tacos I already felt full (I still had a third because it was that good). 7 out of 5 stars! There was a ton of sauce left, and I’d add a third chipotle in adobo for even more heat next time. My steak-loving boyfriend exclaimed, “I don’t even miss meat! It wouldn’t be right in this.” This is going in my forever recipe book. Thank you and Bravo, Minimalist Baker!

Absolutely amazing, the romesco is out of this world. DO NOT use two heads of cauliflower unless you are trying to eat for a week, way too much!

Really delicious and flavorful! Thank you!

I have a tree nut allergy, so toasted Pepitas instead and it turned out great.

We also subbed out a dried chipotle pepper since we didn’t have the chipotle in adobo sauce on-hand and it gave us the same smoky flavor and heat.

Made this twice now and we cannot stop craving it! Such a delicious recipe, quick and easy to follow instructions, and the perfect ingredients to go with my first ever homemade corn tortillas! Will definitely be our go-to taco for the foreseeable future!

DELICIOUS! I threw this cauliflower and sauce on top of cilantro-lime rice, alongside seasoned black beans, sliced avocado, Mexican slaw, and a dollop of plain Greek yogurt. My hubby said it was better than anything he could have gotten at a restaurant. Thanks so much for an amazing and versatile recipe!

I’ve done 10 or so of your recipes, and this one stands out as delicious. With the chipotle taste the sauce is different and unique. The roasted almonds and garlic also add to the smokiness. The roasted cauliflower has a satisfying meatiness to it inside the taco. Love it. Love it.

This was so delicious with the perfect amount of smoky flavor! We didn’t have almonds on hand so I used cashews instead and it was great. Now I just need to decide how to use the leftover sauce. It’s so good I don’t want to waste it!

delicious!! Normally I wouldn’t think to use cauliflower inside tacos. But I love veggies and this is a brilliant idea. The sauce tastes so good. Love it. Gonna use the extra sauce from this as a dip for sweet potato fries.

This vegan recipe is easy, healthy, and delicious. It instantly became a favorite at our house. We get about two meals (three tacos each) out it for our three person household and always end up with extra sauce (which is so unbelievably simple to make and yummy). We are slowly shifting from vegetarian to as vegan as possible so this was just a great find.

AMAZING!! This was a pretty quick assembly/blend and the roasting of the almonds and garlic was super simple.
My husband and I LOVED these. He doesn’t eat cauliflower much but said even though it isn’t a taste/texture he is used to, he would rate this 4.5 and was quite impressed. I am grateful for a quality vegan recipe that is full of flavor and dimension.
We enjoyed fresh squeezed limes and red cabbage on top!

They are delicious, satisfying, and refreshing :)
The sauce would also go well on fish tacos or over some dirty tacos!
Thanks for this tasty one!

This was my first time trying cauliflower tacos and WOW! Will definitely be adding to the rotation. The sauce is amazing, I added an extra chipotle pepper and it had a great kick! The avocado and red cabbage added great texture. Boyfriend approved!

this recipe is soOo dank like wow the flavor is so *chef’s kiss*
SO yummy.
(the first time I made it, I didn’t have chipotle on me so I added a bit more smoked paprika and achiote powder and it still came out good.
but the second time?? I used chipotle and wOw amazing…!)
please try this. <3

This is one of my favorite meals! I’m obsessed with this dish! The flavors dance in your mouth.
Sweet, spicey, tangy, creamy! I could eat this multiple days in a row. The sauce recipe makes a good quantity so you’ll have leftovers and it’s so good you could literally put it on anything and it would be good. It’s filling, satisfying and you don’t feel like you just had a meat-free meal. Try some pickled red onions on top as well for an extra flavor booster.

Omg, incredible!! I didn’t have fire roasted tomatoes on hand, so I used a couple of large red bell peppers that I broiled in the sauce – unreal. Thanks so much for the recipe!

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

OMG! Sooo good! Worth the time, and actually pretty quick to make. I used Trader Joes lightly salted roasted almonds, just roasted the cauliflower and the garlic. Had all the ingredients on hand in my Coronavirus prepared kitchen. Yum, yum, yum!

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

This recipe tastes so good. The sauce is out of this world good! I used cashews, and a few walnuts and pecans too. I omitted the raw garlic from the sauce as many suggested. I didn’t have maple syrup so substituted honey. Great flavor. I roasted the cauliflower as suggested but added one well chopped – almost minced- portobello mushroom and a bit of minced onion. It turned out perfect. We topped the tacos with sliced red onions. Delicious.

My Minimalist Baker all time favorite!! This recipe is SO GOOD. Simple and delicious. The sauce makes a lot, but can be frozen for later, or used as a dip for chips or on a sandwich, etc. etc. etc. I top it with sliced red cabbage and cilantro. I love avocado, so I tried that too, but found that I didn’t really taste it with all the other flavors. Highly recommend! Thank you Minimalist Baker!

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

These were terrific! The sauce and cauliflower pair super well! I ran out of smoked paprika for the sauce and just used regular paprika. They had the nicest, well-bodied taste. Very good, easy to follow recipe.

When I took the first bite of these tacos I was amazed because they were just as good, if not better than meat tacos. The romesco sauce is amazing and I want to put it on everything. The garlic taste lingers for a really long time (which I don’t mind) but I might not put the 2 raw garlic cloves in next time.
I add black beans to these tacos for protein!

So so SO delicious!!! The flavours are beyond and super easy to make! This recipe will absolutely be al part of our regular rotation! Thank you!!!

Just made this and LOVED it! I roasted some chickpeas along with the cauliflower and the texture was incredible. I made the sauce as written and I’m absolutely obsessed. It did make a lot of sauce, but that’s okay because I’m so happy to have extra in my fridge! For toppings I used red cabbage, red onion, sour cream, and cilantro. Incredible. Thank you so much for such a great recipe!

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

This recipe is AMAZING. The sauce is key. The roasted almonds and canned chipotle peppers in adobo add a complexity to the flavor of the sauce. Somehow I had never tried cauliflower in tacos before and the texture is sooo perfect. I agree with a previous commenter- while I love garlic- I would probably just do the roasted garlic. This will 100% be in our meal rotation from now on!

I made this with sunflower seeds, as I have an almond allergy. The picture of the chipotle looks quiet thick, mine turned out pureed with a texture similar to apple sauce. Perhaps I didn’t drain the tomatoes enough? It’s good but something definitely tastes off about the sauce. It’s a little TOO smoky and Idk how to fix it. I am also a novel cook. Trying recipes for the first time, I’d say I get it correct 65% of the time. The ones that turn out right are the ones I tend to make again. Sigh, the failures and successes of learning.

This was excellent! I added red onion to the cauliflower as well as some roasted corn and didn’t have any almonds on hand… definitely will become a staple for us!

I’ve been making this recipe for nearly two years, and everyone who’s eaten it has loved it! I’ve made half batches for just me and my partner, all the way up to quintuple (x5) batches for my gaggle of hungry college friends. This is a go-to in my weeknight dinner rotation – it has all the savory and smoky elements you want in a taco, with none of the meat. The cauliflower also develops an awesome subtle sweetness from roasting. I’m making this again this week, which is why I’m finally commenting. I love this recipe!

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

I made this for dinner for my mom and I and it was SO flavorful and delicious. I was skeptical of the sauce but it was so amazing. I’m so excited to make again

Made the sauce with pine nuts instead of almonds (cuz that’s what I had). Delish!!! Also very happy to have extra sauce to put on pretty much everything over the next day or two!

Made this tonight and it was delicious. I love the sauce especially, which I’m sure will find its way onto other dishes I make going foreword. Loved it. Thanks for the recipe.

Fantastic Recipe! I made it for my family, who were very skeptical when they found out it was Cauliflower, everyone loved it! My 10yr old who hates most vegetables went back for seconds and that only happens with pasta. Next test…. my mother-in-law!