Happy Taco Tuesday!

Who said veggie tacos gotta be boring? We’re here to blow that theory out of the tortilla. This week’s flavor bomb: spicy, saucy cauliflower tacos that bring the heat and the crave. 🔥 The secret is in the char!

👇 Scroll down and get ready—Taco Night will never be the same.

Cheers,
~the Taco Tuesday crew

Recipe By: Minimalist Baker
Simple, Snappy, and So Good.
Minimalist Baker brings the flavor—fast. Every recipe falls into one of these categories! We’re talkin’ 10 ingredients or less, one bowl, and/or dinner in 30. All eaters welcome. Grab a fork and let’s fiesta. 🌮🥄⏱️

INGREDIENTS
2 small heads cauliflower (chopped into bite-sized pieces // smaller pieces roast more quickly!)
2-4 Tbsp avocado or coconut oil (if avoiding oil, omit or sub with water)
3 tsp ground cumin
2 tsp chili powder
2 tsp smoked paprika
1 tsp sea salt

SAUCE
4 small-medium cloves garlic (skin on)
1/4 cup raw almonds
1 (15-ounce) can diced fire-roasted tomatoes (drained)
1-2 medium cloves raw garlic (peeled)
2 Tbsp olive oil (or sub water)
1 medium lime, juiced (~3 Tbsp or 45 ml as original recipe is written)
1/4 tsp smoked paprika
1/2 tsp cumin
1/4 tsp sea salt (plus more to taste)
1 Tbsp maple syrup (plus more to taste)
1-2 whole chipotle peppers in adobo sauce (more for spicier sauce)

FOR SERVING
12-15 tortillas (corn, flour, whole wheat all work!)
Lime juice / wedges
Fresh cilantro (optional)
Thinly sliced red cabbage (optional)
Pepitas (optional)
Sliced avocado (optional)

INSTRUCTIONS
Preheat oven to 400 degrees F (204 C) and add cauliflower to 2 large baking sheets (use more baking sheets if increasing batch size). Add oil (or omit/sub water), cumin, chili powder, paprika, and salt. Toss to combine and roast on the bottom rack for 20-25 minutes or until golden brown and tender.

To a separate baking sheet, add raw almonds and the 4 unpeeled garlic cloves (amount as original recipe is written // adjust if altering batch size). Roast on the center rack for 10-12 minutes, checking at the 8 minute mark. If the almonds are dark brown and cracking, remove from the oven to avoid burning, but continue cooking garlic until light golden brown and slightly softened. Remove from oven and set aside.

While cauliflower finishes roasting, add drained, fire-roasted tomatoes to a high-speed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), oil (or water), lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers in adobo sauce.

Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more lime for acidity, garlic for kick/zing, salt for saltiness, paprika or cumin for smokiness, maple syrup to offset heat/add sweetness, or chipotle peppers for more heat.

To serve, warm tortillas in the microwave or in the oven directly on the still-warm oven racks until pliable. Then add 1-2 Tbsp of the romesco sauce and a generous portion of cauliflower. Serve as is or garnish with lime juice/wedges, cilantro, cabbage, and/or pepitas (optional).

Best when fresh. Store leftover sauce in the refrigerator up to 1 week (or 1 month in the freezer), and the cauliflower in the refrigerator up to 3 days. Reheat cauliflower in a 350-degree F (176 C) oven until warm (best when fresh).

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