Charred Cauliflower Tacos with Romesco Salsa
This week's recipe comes from my "foodie" friend, Keri. She shares, “These are so delicious! Our kids all love them and they are normally hit or miss with veggies.”
Enjoy!
Ingredients
Romesco Salsa
- 3 medium-size red bell peppers
- 1 (3 1/2-ounce) plum tomato
- ¾ cup toasted pecan halves
- ½ bunch fresh cilantro
- 3 large garlic cloves
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ cup extra-virgin olive oil
- 1 tablespoon kosher salt
Tacos
- 1 medium head cauliflower, cut into 1 1/2-inch florets (about 6 cups)
- ¼ cup canola oil
- 12 (6-inch) blue corn tortillas, warmed
- 4 ounces queso fresco, crumbled (about 1 cup)
- 1 cup loosely packed fresh cilantro leaves
- 2 tablespoons toasted pine nuts
- 1 tablespoon cold-pressed extra-virgin olive oil
- Flaky sea salt (such as Maldon), for sprinkling
- 1 lime, cut into wedges
Directions
Make the Romesco Salsa
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Preheat oven to broil with oven rack about 6 inches from heat. Place bell peppers and tomato on a large rimmed baking sheet. Broil, turning twice, until charred on all sides, 10 to 15 minutes. Transfer charred peppers to a bowl, and cover with plastic wrap; let stand 30 minutes. Remove skin from tomato; quarter tomato. Remove skin, seeds, and stem from bell peppers. Process bell peppers, tomato, pecans, cilantro, garlic, lemon juice, vinegar, smoked paprika, and cayenne in a blender until smooth, about 2 minutes. With blender running on low speed, gradually add oil; process until smooth, about 30 seconds. Stir in salt.
Make the Tacos
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Preheat oven to high broil with oven rack about 6 inches from heat. Toss together cauliflower florets and canola oil on a large rimmed baking sheet. Broil, stirring twice, until cauliflower is browned, 10 to 15 minutes.
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Top each tortilla with about 1/4 cup roasted cauliflower, 2 tablespoons Romesco salsa, and 1 tablespoon queso fresco. Garnish with cilantro and pine nuts, and finish with olive oil, a sprinkle of flaky sea salt, and a squeeze of lime juice.
Make Ahead Option: Romesco can be made up to 5 days ahead and stored in an airtight container in refrigerator.
