Name: Roasted Cauliflower Tacos with Chipotle Romesco
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 (3-taco servings)
Ingredients: 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; 4 cloves garlic ((skin on)); 1/4 cup raw almonds; 1 15-ounce can fire-roasted tomatoes ((drained)); 2 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)); 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))