Cauliflower Tacos with Hazelnut Romesco Sauce

Cauliflower Tacos with Hazelnut Romesco Sauce Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 20 minutes


2 ½ cups Hazelnut Romesco Sauce

2 Tbsp smoked paprika, divided

⅛ tsp chipotle pepper

juice of 1 lemon, divided

1 medium head cauliflower, cut into florets (about 6 cups)

¼ cup pepitas (pumpkin seeds)

12 6-inch corn tortillas

1 cup loosely packed cilantro leaves

2 limes, cut into wedges


1Preheat the oven to medium-high broil. On a baking sheet lined with parchment paper or a silpat mat, toss the cauliflower with half of the lemon juice and 1 tablespoon of the smoked paprika. Broil for 10 to 15 minutes, until slightly charred, stirring halfway through the cooking time.

2Meanwhile, in a medium pot, add the Hazelnut Romesco Sauce, remaining tablespoon of smoked paprika, the chipotle pepper and remaining lemon juice. Simmer until heated through.

3While the sauce simmers, place a small fry pan over medium low heat. Add the pepitas and cook until slightly toasted.

4Warm the tortillas on a stove burner.

5To serve, top each tortilla with about ¼ cup roasted cauliflower and 2 tablespoons Hazelnut Romesco Sauce. Garnish with the toasted pepitas, cilantro leaves, and a lime wedge.

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