I studied them. I inspected them. I devoured them. And then I did what I always do. I came home and tried to make an inspired version for all of you. Let’s do this! This is an easy, 30-minute recipe with smoky, roasted cauliflower and a spicy romesco-inspired sauce*. It’s also plant-based, gluten-free, and oil-free optional and grain-free optional. I do a lot for you people! I must like you a lot (wink, wink). While the cauliflower is roasting, make your sauce, which is comprised of roasted almonds, roasted and fresh garlic, fire-roasted tomatoes, lime juice, spices, chipotle peppers*, and a little maple syrup. The result is a smoky, tangy, spicy, well-balanced sauce that’s thick and creamy and perfect for these cauliflower tacos. *Note: you can learn more about romesco sauce here, chipotle peppers in adobo here, and the origin of tacos here. I hope you all LOVE these tacos! They’re: SmokySpicySavorySatisfyingEasy to makeVersatile& So delicious This would make the perfect healthy, satisfying weeknight meal when you don’t have much time to cook. The cauliflower could be roasted ahead of time and reheated in the oven or stovetop if you’re short on time. And the sauce lasts up to 1 week in the refrigerator, so it can also easily be made ahead of time to enjoy throughout the week. If you’re into Mexican-inspired meals, also be sure to check out our 5-Ingredient Ginger Beer Margaritas, Watermelon Margaritas, 1-Pot Vegan Barbacoa, Black Bean Butternut Squash Enchiladas, Mexican Quinoa Salad with Orange Lime Dressing, Quinoa Black Bean Salad Cups, Vegan Mexican 7-Layer Dip, Easy Red Salsa, Garlicky Guacamole with Plantain Chips, 3-Ingredient Plantain Tortillas, Roasted Jalapeño Vegan Queso, and Mexican Green Chili Veggie Burgers! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram so we can see. Cheers, friends! *Note: quantity of cauliflower doubled on 10/09/2018.
