← All recipes
Charred Cauliflower Tacos with Romesco Salsa
30 mins
1 hr 20 mins
4
Steps
- 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
- 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.
- 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.
Originally published at foodandwine.com. Reproduced for personal collection.
