Roasted Cauliflower Tacos with Chipotle Romesco Sauce

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This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

Delicious Roasted Cauliflower Tacos with Chipotle Romesco Sauce, served on Mission® Gluten Free Soft Taco Tortillas. This easy meatless soft taco recipe is perfect for vegetarians and those who have a gluten-free diet. These cauliflower tacos are so flavorful! I seasoned the cauliflower florets with ground cumin, chili powder, smoked paprika powder and salt. The simple seasoning brings a smoky flavor to the cauliflower.  To spice up the flavor, I also made some spicy chipotle romesco sauce.

The sauce is made of roasted red bell peppers, tomatoes, garlic, almonds, cayenne peppers, smoked paprika, parsley, oil and some chipotle peppers to add a spicy kick. This sauce can be made a week ahead. Just be sure to store the sauce in an airtight jar container and put it in the fridge until it’s ready to serve. To speed up the cooking time of this Roasted Cauliflower Tacos with Chipotle Romesco Sauce recipe, I used two baking pans, one for cauliflower and the other one for romesco sauce ingredients. I roasted both at the same time for about 30 minutes of roasting time.

My husband is a big fan of Mexican foods, and serving delicious gluten-free recipes without sacrificing flavors can often be challenging. Being gluten-free doesn’t mean flavor-free. Luckily, gluten-free products are much easier to find than ever before, just like this product from Mission.  They feature all of the goodness and softness of a great tasting tortilla, but without the gluten. They also taste delicious on any recipes from snacks to a complete meal like burritos, quesadillas or tacos.  Mission has been a huge name in the tortilla business for years, and my family has been buying their products for as long as I can remember.  I think it’s great that they have a gluten-free option for their products. I have many friends who have a restricted, no-gluten diet and with products like Mission’s certified gluten-free Soft Taco Tortillas they don’t have to miss a beat in creating the same great recipes and dishes as the rest of the people out there that do eat gluten.  The more I learn about eating gluten-free meals the more I’m intrigued, and especially for my husband it is an outstanding option.

We live in San Diego, where on every block it seems like there’s a Mexican restaurant, some with very authentic tastes.  While they have amazing tacos and burritos with tasteful meats and sauces, the vegetarian option is always lacking. Vegetarian tacos and burritos mostly consist of shredded iceberg lettuce, a few tomatoes and beans.  A better bet is to make them at home! With both the vegetables that you choose and the sauces to accompany them with, you can take the dish in so many flavorful directions. You could swap out the sauce for more of a green sauce, or change up the vegetable for a squash or zucchini.  With the Mission Gluten Free Soft Taco Tortillas as a start you can get your creative juices flowing. You don’t have to sacrifice flavor to meet your dietary needs! As fun as it is to take things in your own direction, I do think you’ll really enjoy this particular Roasted Cauliflower Tacos with Chipotle Romesco Sauce recipe, let me know!

Visit the Mission Gluten Free homepage for more delicious recipes and a store locator to find the products: www.glutenfreemission.com. You can find them nationwide in the tortilla or gluten-free aisle. 

Roasted Cauliflower Tacos with Chipotle Romesco Sauce Ingredients and Cooking Methods:

4.88 from 8 votes

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Author: Rika Livingston

Ingredients

  

Base:

• 1 Mission® Gluten Free Soft Taco Tortillas 6 count

Cauliflower Taco:

• 2 whole cauliflowers cut into bite pieces
• ¾ teaspoon sea salt
• 3 tablespoons oil
• 2.5 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika powder

Chipotle Romesco Sauce:

• 1 whole red bell pepper
• 3 whole tomatoes
• 1 whole garlic - cut in half
• 1 tablespoon olive oil
• 1/2 cup toasted unsalted almond
• ⅛ - ¼ teaspoon cayenne pepper
• 1 tablespoon smoked paprika
• 2 pieces whole chipotle peppers in adobo sauce store bought {add more according to your liking}
• 2 tablespoons chopped fresh parsley leaves
• ⅓ cup olive oil
• ½ teaspoon sea salt add more according to your liking
• 1 tablespoon lemon juice add more according to your liking

Instructions

• Preheat the oven 425 F.

To Make Chipotle Romesco Sauce:

• Place red bell peppers, tomatoes and half of the garlic head into a baking sheet pan. Drizzle with one tablespoon olive oil and roast.
• Bake the garlic until brown (do not burn) for about 15 minutes, remove from the heat.
• Continue baking the red bell pepper and tomato until the skins starting to blister, for about 25-30 minutes. Remove from the heat.
• In a high speed blender or food processor. Add roasted red bell peppers, tomatoes, half of the garlic head, almonds, cayenne pepper, smoked paprika, chipotle peppers in adobo sauce, parsley leaves, and olive oil. Puree until smooth. Season to taste with salt and lemon juice if needed.

Roasted Cauliflower:

• In a large mixing bowl or large zip lock, combine sea salt, oil, ground cumin, chili powder, and smoked paprika powder. Stir in the cut cauliflower and toss until well coated.
• Transfer the cauliflower to a baking sheet pan and roast for about 25 minutes or until golden and tender.

To build your tacos:

• Place a generous amount of roasted cauliflower on each one of Mission® Gluten Free Soft Taco Tortillas. Serve with desired toppings and homemade chipotle romesco sauce. I used fresh cilantro, instant pot black beans, lime, and jalapenos as toppings.

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