Preheat the oven to 400F or 200C. Place chopped Cauliflower florets on a baking sheet. Drizzle Canola Oil and the Spices over it. Season it with salt Toss well to combine. Keep it on the bottom rack for 20-25 minutes or until the Cauliflowers are golden brown and tender. Once the Cauliflower gets roasted keep it separately on a paper-lined plate
In a separate baking dish, place raw almonds and garlic cloves with skin on. Place it on the center rack and roast it for 8-10 minutes until the garlic is light golden brown and the Almonds are dark brown (but not burnt).
To make Chipotle Romesco Sauce, take a blender and add Diced Tomatoes, Roasted Almonds, Roasted Garlic (which has been peeled), Canola oil, Honey, Smoked Paprika, Ground Cumin, Salt, Chipotle Hot Sauce, and Lime Juice. Blend on high speed until it is smooth and creamy. Scape down the sides as per your needs. Taste the sauce. If it feels like it needs any adjustment, then adjust it as per your taste.
Warm your tortillas in the microwave or in a skillet until they get soft and light brown on the sides. Take about 2-3 tablespoon of Romesco Sauce and smear it on your Warm Tortillas.Add the Roasted Cauliflower and top it off with some chopped cilantro and lime wedges. If you want you can also add some Romaine Lettuce or Cole Slaw.
You can make the Romesco Sauce and Store it in a jar in the refrigerator for about 1 week.
You can even roast the Caufliwer and keep it in an air-tight container such as Tupperware for 2-3 days.
When you're about to eat, warm it through in the oven, place them in warm tortillas, and serve right away.
You can store the Romesco Sauce in the freezer for up to 1 month. However, make sure to label it.
Do not store the Roasted Cauliflower in the Refrigerator for more than 3 days.
Crispy Roasted Cauliflower Tacos with Chipotle Romesco
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
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