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

Toppings/Extras

• Corn tortillas
• Cojita cheese
• Cilantro

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!