From Kevin Clewes at bartaco
FOR THE CAULIFLOWER:
3 cups bite-sized cauliflower florets
(from 1 medium head)
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
FOR THE TACOS
12 (4-inch) white corn tortillas
¼ cup diced white onion
10 sprigs cilantro
2 limes, sliced into 12 wedges
FOR THE PIQUILLO ROMESCO:
½ cup raw blanched almonds
20 ounces canned piquillo peppers,
drained, rinsed and dried
6 chipotle peppers in adobo
5 garlic cloves
¼ cup extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon hot pimentón
1. Preheat oven to 350°
2. Spread almonds out on a sheet pan and roast in
oven until honey-brown and fragrant, about 10
minutes. Remove from oven and let cool. Increase
oven temperature to 425°.
3. Once cool to touch, combine almonds and remaining
ingredients in a food processor; pulse until it’s
a course pesto (should have texture and bits of
almonds still visible); set aside.
4. Toss cauliflower florets with oil and salt, spread out
on a sheet pan, and roast until tender and golden
brown, 35-40 minutes.
5. Stack tortillas, wrap them in a damp paper towel
and microwave for 30-45 seconds, until warm and
6. Spread tortillas out on a serving tray or plates. Evenly
distribute roasted cauliflower among the tortillas.
Top each taco with 2 tablespoons piquillo romesco,
1 teaspoon diced onion and a sprig of cilantro. Serve
immediately with lime wedges.