Once upon a time, my roommate/photographer ranted and raved about how Bartaco has the best tacos, specifically the cauliflower tacos, and she challenged me to recreate them. The tricky thing is that I have never been to Bartaco, so I know nothing about these particular tacos. So I asked her what they were like and she said that they have cauliflower and some kind of red sauce on them. And this was not supremely helpful to me, so I decided to do some research, and I pulled up the Bartaco online menu. Turns out, that red sauce is Romesco sauce, and I thought YES, that’s great, I know what that is, we are in BUSINESS!
So I threw some Mexican spices and things on some cauliflower and onions and roasted them. And then for the sauce – which is the part I was really pumped about – I made a fairly basic romesco sauce and THEN I added some chipotle peppers in adobo sauce because I am convinced they are THE secret ingredient to any truly wonderful Mexican-inspired recipe.
And then I sprinkled some cojita cheese and some cilantro on those tacos, and let me tell you something, I have historically been very against cilantro BUT my heart has recently been opened to it because of these tacos. It worked.
These were such a hit, I tried to re-create the portabello tacos from Bartaco, and that was not quite as much of a hit. It wasn’t a disaster or anything, just not fantastic. So stay tuned for when I figure that one out.Print
Super awesome Mexican seasoning on crispy cauliflower with a to-die-for chipotle romesco sauce! I’m serious, you’re going to want to eat that sauce by the spoonful!
For the Cauliflower
- 1 head cauliflower, chopped
- 1 onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper, optional
- A healthy drizzle of olive oil
For the Chipotle Romesco Sauce
- 1/2 cup slivered almonds
- 2 roasted red peppers
- 1 can roasted, diced tomatoes
- 4 chipotle chilies in adobo sauce, minced (or fewer if you don’t like it spicy)
- 4 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup olive oil
- 2 Tablespoons white vinegar
- Corn tortillas
- Cojita cheese
Preheat the oven to 425 degrees.
To make the cauliflower tacos, toss all of the ingredients with a healthy splash of olive oil (don’t skimp!) and place it all on a large baking pan. Make sure the pan isn’t crowded, or they won’t get nice and crispy!
Bake the cauliflower for 25 minutes, or until brown and crispy.
To make the sauce, combine all of the ingredients in a blender, and blend until smooth. Then pour the mixture into a sauce pan. Bring it to a boil, and then reduce the heat and let it simmer on low for 20 minutes.
To assemble, first heat the tortillas on the stove. Fill them with cauliflower, top with the romesco sauce, cheese, cilantro, and any other toppings of your choice, and voila!
Keywords: cauliflower, tacos, chipotle, romesco, vegan, vegitarian, mexican