• 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.