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

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.

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:

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!

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
Print
Wood board filled with Roasted Cauliflower Tacos made with Adobo Romesco
4.95 from 270 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (3-taco servings)
Course Entrée
Cuisine Gluten-Free, Mexican-Inspired, Spanish-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days

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

*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) serving 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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  1. Kim says

    So Yummy!!! My family really enjoyed these tacos & we will be working them into dinner rotation. Followed the recipe except I added some nutritional yeast to the sauce. Pickled red onion on top was a nice touch. Can’t wait to have leftovers for lunch tomorrow.

  2. Rebecca says

    I used a can of diced tomatoes because I didn’t have fire roasted. Other than that I followed the recipe. I’m still sitting at the table finishing my last taco but had to get on and leave a comment while my tastebuds celebrated. This is SO full of flavor. Great easy recipe. Hard to believe something this tasty was this easy! Thank you for a keeper!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you love the recipe, Rebecca. Thank you for taking the time to leave a review! xo

  3. sonia says

    made some tweaks to the sauce – making notes here for myself:
    – used cashews
    – used roasted red peppers
    – used regular tomatoes
    – only used roasted garlic and no raw garlic

  4. Sapna says

    This is hands down my favorite recipe of yours! Genius!! Going to make it again tomorrow. Wondering if you have any recommendations on what to pair it with? Any salads or sides you would recommend?

  5. Chris says

    I just made this for the 3rd time! Ugh….it’s just TOO good. It feels so amazing to eat food that not only tastes divine, but is also incredibly nourishing. The star of the show here is the Romesco sauce! It’s spicy and oh so flavorful. I ate mine on cassava tortillas with avocado, pepitas and cilantro because that’s what I had on hand. I am so grateful for these recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Chris. The romesco totally is the star! Thank you for the lovely review! xo

  6. JESSICA RIVERA-RUDAK says

    These are absolutely delicious and so flavorful. I forgot a lime and substituted a lemon and it turned out great. Thank you!

  7. Erica Shane says

    Hello! How many cups of chopped cauliflower is this? I’m not sure I know what a small head of cauliflower is. Thanks so much!

  8. Sharon says

    I made this several times and it’s a great recipe, but the sauce is what makes it special. Recently, we realized that one member of the family is allergic to almonds so I made it with cashews and it was equally successful. Unfortunately, he seems to also react to cashews now so I’ve started making it with sunflower seeds and honestly, it works. There might be a slightly bitter edge from the sunflower seeds but you have to be looking for it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Sharon! That’s great to hear you’ve been able to make it work with other nuts/seeds. Thank you for sharing! xo

  9. Judy says

    Winner …Winner… Chicken Dinner!!!
    These tacos are phenomenal, the flavors are simple yet complex and the recipe is just downright simple. Congratulations to you guys and thank you so much for sharing!

  10. Robyn says

    I am not the best home cook but I made this for my husband for dinner tonight and it was a hit! I followed the recipe exactly and WOW!!! We will keep this in the dinner rotation. If I was served this at a restaurant how I was able to make it I would be pleased. I wish I had made more but I only had 1 cauliflower head. 10/10 will make again and again.

  11. kt says

    difference between regular tomatoes and fire roasted? thinking of substituting fire roasted tomatoes with regular petite diced in a can. i also have jalapeños that can be added.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kt, fire roasted have a more smoky taste, but you can sub regular! And maybe add a bit more smoked paprika? Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sydney, maybe a pinch of asafoetida? Or leaning more into the smoky flavor with more cumin/smoked paprika. Hope that helps!

  12. Ruthann says

    This recipe is great and easy enough that I’ve made it a few times on a weeknight. The romesco sauce is quite nice.

    One thing I struggle with though is getting the spices on the cauliflower to integrate. It tastes good but also like they are sitting on top of the cauliflower / didn’t “bake in”. Anyone have some thoughts on how to overcome this?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ruthann, we’re so glad you enjoy it overall! We’d suggest cutting the cauliflower into smaller pieces. Hope that helps!

  13. Lisa Fratepietro says

    Hi there,
    I would love to try and make this recipe, can you suggest a brand of the fire roasted tomatoes? I’ve only seen fire roasted tomato sauce, which cannot be drained.
    Thank you!

  14. Josie says

    This is delicious, especially with homemade corn tortillas and black beans on the side! The texture reminded me of fish tacos. The whole family loved it- I’ll be making it again for sure.

  15. Laura says

    Made this last night, it is unbelievably easy. This recipe is being added to the weeknight meal rotation. If pinched for time or feeling unmotivated, I’d probably skip the garlic and almond roasting and just toss it all in the NutriBullet. Served it with sliced avocado. Filling, healthy and yummy. Thanks as always MB :)

  16. Robin Miller says

    This was excellent! Some differences/substitutions. I used roasted red bell pepper in place of tomatoes in the sauce. I also subbed sherry vinegar for lime and did not roast the nuts or garlic. I only used 3 raw cloves. I tossed the red cabbage with some lime. The cauliflower was excellent and the sauce amazing! This will go into the rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Robin!

  17. Karen B says

    I don’t usually comment on recipes but I made an exception for this one. It was so delicious and easy to make. I’ll definitely add it to my rotation of tacos.

  18. Jill says

    This was my favorite recipe before having a child. My young toddler went through a vegetables are gross phase, which was really hard as a vegetarian family. Thankfully, this one one of the recipes that brought them around to cauliflower!! Pretty sure it’s one of those recipes that I have memorized now. ❤️

  19. Alysse says

    Wow these are so good! I made them exactly as written and I wouldn’t change a thing. My husband even loved them and was disappointed we didn’t have leftovers! Definitely will be making this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  20. Claire Padvaiskas says

    I was wondering if I’m still able to use leftover cauliflower from a week ago? And the sauce too 😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claire, if you’re talking about raw cauliflower, it might be okay after 1 week, but it will depend on storage conditions and freshness when you purchased it. If the sauce/cooked cauliflower are 1 week old, that might be pushing it too much!

  21. Claire Padvaiskas says

    Hi! I made these tacos yesterday! They were AMAZING and my entire family ADORED THEM! I was planning on eating leftovers and I was wondering how to best heat up the cauliflower and for how many minutes? As well, is the sauce used cold from the fridge or is it warmed too?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claire, you can reheat the cauliflower in the oven for about 10 minutes until warmed though! The sauce can be enjoyed cold. xo

  22. Claire Padvaiskas says

    Hello! I was wondering if there is something I could sub in for the almonds? (It doesn’t need to be vegan)! ☺️ As well, is the 440 calories per taco or per three tacos? Thank you so much!! I love your page!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claire! If you can have other nuts you can use a different one like cashews! The calories reflect 3 tacos! Hope this helps. xo

  23. Andi says

    Holy Moly, these are delicious. That romesco sauce is amazing. I used an immersion blender for the sauce and it worked great, made a thicker sauce.

  24. Kari Collins says

    I made this with cashews instead of almonds and my husband thought the sauce was fantastic! I served it with cilantro and a little lime on top. It was simple and tasty. I definitely think the cilantro sprinkled liberally added a little something. Another tasty recipe!! Thank you for being so consistent!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your husband enjoyed it, Kari. Thanks so much for the lovely review! xo

  25. Kari Collins says

    This is an odd question, but I don’t have any almonds. Would it be best to sub cashews, or use the leftover almond meal from making almond milk? The almond meal isn’t going to add creaminess anymore as the fat content is basically gone, but maybe the flavor is still there??

  26. Caitlin Detter says

    I’ve made these several times, and each time they are fantastic. My husband is an avid meat eater, and this is one of the only vegan meals he gets excited about. The chipotle romesco sauce is also really great to use for breakfast burritos later on!! :)

  27. Clare says

    Sooo tasty! My oven isn’t working so I roasted the cauliflower on the stovetop in the cast iron. I didn’t make the sauce either, since I don’t have a blender. Warmed up the tortillas and had all the fixings for delicious tacos, that just so happen to be vegan. Second time making it already! Super easy, will keep this recipe in my rotation!

  28. John says

    Loved it! However, my sauce came out runny and not as thick as you show. What could be the reason? I’m thinking the tomatoes may have been very juicy?

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi John, so glad you enjoyed this recipe! Did you drain your canned tomatoes? If so, perhaps they were just more juicy. Thanks for sharing your experience!

  29. Christina says

    One of my favourite recipes from MB for taste, speed, and simplicity. Made this tonight, used olive oil instead of coconut/avocado oil for the cauliflower, walnuts instead of the almonds (didn’t roast these obviously) and omitted the fire roasted tomato, only using a slightly higher quantity of roasted red peppers (in brine, not in adobo). Also added kimchi as a topping, along with the avocado, lime, cilantro and red cabbage. Delicious!

  30. Msmoo says

    Loved this recipe, needed to use up a bit of cauli! Didn’t have fire roasted tomatoes so just added a roasted pepper to the sauce.with a tin if chopped tomatoes. Shredded some cabbage and carrot, with a little grated cheese, avo and fresh mint to serve, as I had no coriander. Definitely on the make again list.

  31. 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!

  32. 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!

  33. 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!

  34. 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.

  35. 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 ~

  36. 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

  37. 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

  38. Dana says

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

  39. 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.

  40. 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.

  41. 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

  42. 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.

  43. 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!

  44. 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!

  45. 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!

  46. 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

  47. 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!

  48. 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

  49. 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!

  50. 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