Cauliflower Tacos Recipe (with Romesco Sauce)

Quarter and seed bell peppers.

In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, garlic powder and salt.

Add quartered and seeded red bell peppers to bowl and toss.

Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.

Then, to the same mixing bowl, add cauliflower florets and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet and bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.

When red bell peppers are done roasting, finish making your Romesco sauce: combine 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 in food processor. Pulse until well-combined but still chunky.

Add minced parsley and slivered almonds to the food processor and pulse a few times.

Warm flour tortillas in a dry pan until lightly toasted.

Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!