Wild-caught
Smoky, roasted cauliflower brings bold flavor and satisfying crunch to these easy, plant-forward tacos. Keep them vegan with your favorite dairyfree cheese, or go vegetarian with a sprinkle of crumbled cotija. And don’t skip the romesco. This crave-worthy sauce is the real star.
Serves: 4
Diet: Vegan
Ingredients:
Cauliflower
Stuffed chicken breasts handcrafted by your Market Butchers.
Prep time: 20 minutes
Cook time: 15 minutes
• 1 large head cauliflower, broken into bite size pieces
• 4 T Sebastiano’s extra virgin olive oil
• 1 T cumin
• 2 t chili powder
• 2 t Peppered Earth smoked paprika
• 1 t salt
• Pinch black pepper
Romesco Sauce
• 1 T Lucha Libre HAB hot sauce, or other mild sauce
• 2 T red wine vinegar
• 2 T roasted garlic (Olive Bar)
• ½ c Marcona roasted/salted almonds (or sub another roasted almond)
• 28 oz. fire roasted tomatoes, diced, drained
• 2 T garlic, minced (raw)
• ½ c olive oil
• 1 t Peppered Earth smoked paprika
• 1.5 t cumin
• 1 t salt
• 1 c fresh artisan bread, torn Tacos
• 12 corn tortillas (street taco size)
• 3 T olive oil
• 1 Lime, wedged
• Cilantro leaves
• 1 c red cabbage, shredded
• ¼ c roasted pepitas (pumpkin seeds)
• 1 sliced avocado
Steps:
• Preheat oven. Toss cauliflower with oil and seasonings. Roast cauliflower on parchment lined sheet pan until tips are dark golden brown and crispy, 20 min.
• Meanwhile, make romesco sauce: in blender or processor add all sauce ingredients and blend until smooth. Taste and adjust salt, vinegar and heat as desired.
• Warm tortillas in lightly oiled skillet and top with cauliflower, cabbage, cilantro, avocado, pepitas, and romesco. Serve immediately.
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