With a full-time job, motherhood duties, and managing our farm, I am occupied 110% of the time. When my family wants a guaranteed way to get me to take a break, tacos are always the solution! And these vegan Cauliflower Tacos with Romesco Sauce are a winning hit for us! The roasted cauliflower is ideally tender yet crisp, and the homemade romesco sauce is tangy and super easy to prepare. Honestly, this is a flavor pairing you need to try—trust me!
What is Romesco Sauce?
Romesco is an utterly delicious sauce from the Catalonia area of Spain. It’s customarily made with red peppers, tomatoes, garlic, and almonds and was initially created by fishermen to accompany their daily catch. I take this already tasty sauce up a notch by adding smoked paprika, lemon juice, and cayenne pepper, imparting a bright, smoky tang. My simple romesco sauce recipe also utilizes canned tomato sauce, so we only need to roast some bell peppers and blend everything in a food processor! I keep the texture chunky since I love the crunch the almonds bring to these roasted cauliflower tacos.
Here’s what you’ll require to craft this cauliflower tacos recipe:
- Cauliflower: Pick the largest cauliflower available at the market. More cauliflower florets = more tacos! Steer clear of cauliflower with soft or brown sections, as this indicates it’s past its best.
- Flour Tortillas: I prefer the smaller street-style tortillas, but feel free to use any tortillas you like.
- Red Bell Pepper: Roasted to perfection, adding a delightful sweetness to the romesco sauce.
- Olive Oil: Assists the bell peppers and cauliflower florets in crisping up when roasted. It is also added to the sauce to enhance flavor and emulsify it.
- Parsley: Italian flat-leaf parsley introduces a fresh and herbaceous taste to the tacos. Mince some for the sauce, then sprinkle whole parsley on top as garnish.
- Lemon: Brings brightness and acidity to the sauce. Reserve some lemon wedges to serve alongside.
- Seasonings: Smoked paprika, garlic powder, salt, black pepper, and cayenne pepper deliver the best flavor to the cauliflower florets and sauce. They are also pantry staples you probably already have!
- Garlic Cloves: Fresh garlic cloves are essential for the romesco.
- Slivered Raw Almonds: This classic addition to the sauce contributes a delicious nutty flavor. Slivered almonds are blanched to remove the tannic skins and offer a light crunch. You’ll likely find these in the baking aisle at your supermarket. Regular unsalted almonds will also suffice. If you dislike almonds or have a nut allergy, you can substitute with sunflower seeds—refer to my note in the recipe card below!
- Tomato Sauce: Canned tomato sauce is an effortless shortcut for infusing extra tomato-y flavor. I use an 8-ounce can of plain tomato sauce, but homemade can also be used.
- White Vinegar: Adds a slight tanginess (and is budget-friendly!). Red wine vinegar or apple cider vinegar can also be used. Vinegar is one of my favorite secret ingredients to make flavors really pop in almost any dish!
What Else Can I Add?
I could gladly eat these tacos all day as they are, but I’d never decline extra toppings or fillings! Here are a few ideas to get you going:
- Avocado slices, pickled red onions, or chopped Kalamata olives for added toppings
- Shredded cheese (cheddar, Monterey Jack, Mexican blend, or a vegan option) for a melty finish
- Boost the content of each cauliflower taco with black beans, white beans, pinto beans, tofu, or your favorite protein
- Grilled corn kernels for extra smokiness
- Or skip the tortilla and serve everything in a lettuce wrap or a roasted cauliflower taco bowl!
- Crush the garlic cloves before adding them to the food processor. This intensifies the garlic flavor! To crush garlic, place the peeled clove on a cutting board and lightly press down on it with the flat side of your knife (be cautious!). You can also use the bottom of a heavy glass or jar.
- You can toast the slivered almonds in a dry skillet over medium heat for 2-3toasty flavor if desired. It’s not my usual step, but it can add a pleasant roasted note.
- I prefer my almonds to be relatively whole in the romesco, so I only pulse the mixture a few times in the food processor. The goal is to chop them slightly and mix the ingredients together, but you can blend it longer if you seek a smoother texture—romesco is quite adaptable!
- Attempt to maintain the cauliflower florets in somewhat uniform sizes. This ensures even cooking in the oven. Cut larger florets into halves or quarters and monitor the smaller ones to prevent burning. (Although, some of the extra crisp ones can be irresistibly tasty!)
How to Store Leftovers
Each element of this recipe preserves well, so jumpstart your meal prep and make a double batch! Easy lunches for days with minimal effort? Yes, please! Store the roasted cauliflower in an airtight container in the refrigerator for up to 4 days and the romesco in a sealed container for up to a week. Both can be reheated in the microwave, but for the crispiest cauliflower, warm it up in the oven or an air fryer at 350°F for a few minutes. Romesco sauce is also delightful when served cold.
Cauliflower Tacos Recipe (with Romesco Sauce)
My vegan Cauliflower Tacos with Romesco Sauce are perfectly tender-yet-crisp with an effortless, tangy sauce. Simple, fresh, and budget-friendly!
Stop your monitor from going dark
- 1 large cauliflower, broken into bite-sized pieces ($2.86)
- 1 pack flour tortillas (preferably small, street taco size!) ($1.68)
- 2 red bell peppers ($2.96)
- 2 Tbsp olive oil, split ($0.19)
- 1 ¼ tsp smoked paprika, divided ($0.04)
- ¼ tsp garlic powder ($0.01)
- ¼ tsp salt ($0.01)
- 2 large garlic cloves, minced ($0.09)
- ½ cup sliced raw almonds* ($1.53)
- 1 8oz can tomato sauce ($0.48)
- 2 Tbsp white vinegar ($0.04)
- ½ Tbsp lemon juice, about ½ of a lemon** ($0.64)
- ½ tsp cayenne pepper ($0.13)
- 2 Tbsp flat-leaf parsley, chopped ($0.09)
- 1 Tbsp fresh parsley, for adornment ($0.09)
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Quarter bell peppers and remove seeds.
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In a medium bowl, blend 1 Tbsp olive oil, ¼ tsp smoked paprika, garlic powder, and salt.
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Combine bell pepper quarters with the mixture in the bowl.
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Move red bell pepper pieces to a baking sheet and bake at 375 degrees for 35-40 minutes on the top rack.
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In the same bowl, toss cauliflower florets until they are covered. Sprinkle with some extra salt, then spread the florets on a lined baking sheet. Bake at 375 degrees on the bottom rack for 30 minutes, shaking or flipping halfway through, until tender and golden brown.
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Once the bell peppers are roasted, finish the Romesco sauce: in a food processor, blend roasted bell peppers, 1 Tbsp olive oil, garlic cloves, tomato sauce, white vinegar, lemon juice, 1 tsp smoked paprika, cayenne pepper, salt, and black pepper until combined but chunky.
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Add chopped parsley and slivered almonds to the food processor, then pulse a few times.
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Heat flour tortillas in a dry skillet until lightly toasted.
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Remove the cauliflower from the oven. Place 3-4 florets on each tortilla, top with warm Romesco sauce, and garnish with more fresh parsley and slivered almonds if desired. Enjoy with a squeeze of fresh lemon or lime!
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**Reserve the other half of your lemon and cut it into small wedges for serving with your tacos! The full price of the lemon is included for this purpose.
Serving: 1serving (about 3 tacos each)Calories: 438kcalCarbohydrates: 57gProtein: 13gFat: 20gSodium: 1108mgFiber: 9g
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how to prepare Cauliflower Tacos featuring Romesco Sauce – detailed images
Quarter and remove seeds of two red bell peppers. Blend together 1 Tbsp olive oil, ¼ tsp smoked paprika, ¼ tsp garlic powder, and ¼ tsp salt in a medium mixing bowl.
Add the cut and seeded bell peppers to the bowl and stir.