3.28.17 Cauliflower Tacos - WFSB 3 Connecticut

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3.28.17 Cauliflower Tacos

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Cauliflower Tacos

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

Directions:

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

pliable.

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.