These roasted cauliflower tacos with chipotle romesco are a smoky, spicy, and satisfying plant-based meal I can whip up in about 30 minutes. The combination of tender, well-seasoned cauliflower and a rich, tangy romesco sauce makes every bite feel indulgent while still being healthy.

Why You’ll Love This Recipe

I love how this recipe layers bold flavors with minimal effort. The cauliflower roasts beautifully with a smoky spice mix, while the chipotle romesco sauce adds a creamy, spicy kick that ties everything together. It’s naturally vegan, gluten-free, and can easily be made without oil or grains. I find it perfect for weeknights because the sauce can be made ahead, and the cauliflower reheats wonderfully.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cauliflower

• 2 small heads cauliflower, chopped into bite-sized pieces

• 2–4 tbsp avocado or coconut oil (or omit/sub 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)

• Juice of 1 medium lime (~3 tbsp)

• 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 extra heat)

for serving

• 12–15 whole corn tortillas

• Lime wedges or juice

• Fresh cilantro (optional)

• Thinly sliced red cabbage (optional)

• Pepitas (optional)

• Sliced avocado (optional)

directions

1. Preheat the oven to 400°F (204°C). Spread the cauliflower on two large baking sheets. Drizzle with oil (or water) and toss with cumin, chili powder, smoked paprika, and salt. Roast on the bottom rack for 20–25 minutes until golden and tender.

2. On a separate baking sheet, roast the almonds and unpeeled garlic cloves for 10–12 minutes, checking at the 8-minute mark to avoid burning. Remove almonds when they are cracking; keep garlic until lightly golden. Peel roasted garlic once cooled slightly.

3. In a high-speed blender, combine drained tomatoes, roasted almonds, roasted garlic, raw garlic, olive oil (or water), lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.

4. Warm tortillas in the oven or microwave until pliable. Spread 1–2 tablespoons of romesco sauce on each tortilla, top with cauliflower, and finish with desired garnishes.

5. Serve immediately for the best flavor and texture.

Servings and timing

This recipe makes 4 servings, with about 3 tacos per person.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

• Swap almonds for cashews, sunflower seeds, or pepitas for a nut-free twist.

• Add roasted bell peppers to the sauce for a sweeter, milder flavor.

• Use plantain tortillas or lettuce wraps to keep it grain-free.

• Mix in roasted sweet potatoes or black beans with the cauliflower for added substance.

• Dial up the heat with extra chipotle peppers or a sprinkle of cayenne.

storage/reheating

I store leftover cauliflower in the fridge for up to 3 days and reheat it in a 350°F (176°C) oven until warm. The romesco sauce keeps for 1 week in the fridge or up to 1 month in the freezer. I use the sauce cold from the fridge for tacos, but it can also be gently warmed if preferred.

FAQs

How can I make this recipe nut-free?

I replace the almonds with sunflower seeds or pepitas. Both work well and still give the sauce body.

Can I roast the cauliflower in an air fryer?

Yes, I do this sometimes. It cooks faster—around 15 minutes at 400°F—and still develops a nice char.

What if I can’t find fire-roasted tomatoes?

I use regular canned tomatoes and add a bit more smoked paprika or a roasted red pepper for a similar flavor.

Is the sauce spicy?

It has a moderate heat from the chipotle peppers. I use one for mild, two for spicy, and more if I want it extra hot.

Can I make the components ahead of time?

Yes, I roast the cauliflower and make the sauce in advance, then store them separately. The sauce keeps beautifully, so weeknight assembly is quick.

Conclusion

These roasted cauliflower tacos with chipotle romesco are one of my go-to meals when I want something fast, flavorful, and nourishing. The combination of smoky cauliflower and creamy, spicy sauce is a winner every time, and I love how customizable they are. Once I tried them, they became a regular in my kitchen—and I’m sure they’ll earn a spot in yours too.