Friday, November 24, 2017
Cauliflower Tacos with Romesco Sauce
I ordered these unique tacos at Bartaco in Nashville and let me tell you, they were good! The description on the menu simply said Cauliflower Tacos with Romesco Sauce so in order to recreate I had to find a recipe for the sauce. I added coleslaw as a bottom layer but you can just keep it simple and add a bit of cilantro and let the cauliflower be the star.
1 head of Cauliflower, cut into small pieces.
Roast the cauliflower pieces in a 350 degree oven until slightly browned (15-20 minutes). Take out and put aside.
While cauliflower is roasting, make the Romesco Sauce, or make the sauce the day before.
Pour the Romesco sauce onto the cauliflower and mix to make sure every piece is coated. When ready to serve, just heat up the mixture and make the tacos. I suggest
adding a bit of your favorite hot sauce for a little extra kick.
Spanish Romesco Sauce
Bon appétit – web
1 large roasted red bell pepper from a jar
1 garlic clove, smashed
1/2 cup slivered almonds, toasted
1/4 cup tomato puree
2 tablespoons chopped flat-leaf parsley
2 tablespoons Sherry vinegar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
fresh sea salt and freshly ground black pepper
Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper.
Romesco can be made 1 week ahead . Cover and chill.