Charred Cauliflower Tacos with Romesco Salsa

Charred Cauliflower Tacos with Romesco Salsa

These tacos rework humble cauliflower right into a smoky, pleasing centerpiece, paired with a colourful Romesco salsa that bursts with flavor. Perfect for a vegetarian meal that feels indulgent but sparkling.

 Ingredients (Serves four)

For the Cauliflower:

1 huge cauliflower, cut into florets

2 tbsp olive oil

1 tsp smoked paprika

½ tsp cumin

Salt and pepper, to taste

For the Romesco Salsa:

2 roasted purple bell peppers (jarred or clean)

¼ cup almonds, toasted

1 clove garlic

1 tbsp crimson wine vinegar

2 tbsp olive oil

½ tsp smoked paprika

Salt and pepper, to taste

For the Tacos:

eight small corn tortillas

1 cup shredded crimson cabbage

Fresh cilantro leaves

Lime wedges, for serving

Instructions

1. Prepare the Romesco Salsa:

In a meals processor, combine roasted crimson peppers, toasted almonds, garlic, red wine vinegar, olive oil, smoked paprika, salt, and pepper. Blend until easy. Taste and alter seasoning if important. Set aside.

2. Roast the Cauliflower:

Preheat the oven to 220°C (425°F). Spread on a baking sheet in a unmarried layer. Roast for 20–25 mins, flipping midway, till the edges are well charred and the cauliflower is soft. For more smokiness, finish under the broiler for 2–three minutes, looking cautiously to save you burning.

3. Warm the Tortillas:

Heat corn tortillas in a dry skillet over medium warmness for about 30 seconds consistent with aspect, until heat and slightly golden.

4. Assemble the Tacos:

Place a few cauliflower florets on every tortilla. Drizzle generously with Romesco salsa, then top with shredded cabbage and fresh cilantro.

Tips & Variations

Extra spice: Add a pinch of chili flakes to the cauliflower or Romesco for warmth.

Protein increase: Sprinkle toasted pumpkin seeds or crumbled queso fresco on top.

Make beforehand: Romesco sauce maintains properly inside the fridge for up to 5 days and tastes even higher as the flavors meld.

These Charred Cauliflower Tacos with Romesco Salsa are smoky, tangy, and sparkling, supplying a super stability of textures and flavors. The crisp cabbage contrasts the soft cauliflower, at the same time as the Romesco adds a nutty, barely sweet depth that makes every chunk unforgettable.