Toasted Pecan Cauliflower Tacos with Pecan Romesco Sauce
AmericanMexican

Toasted Pecan Cauliflower Tacos with Pecan Romesco Sauce

I always make homemade corn tortillas when I make this recipe. They are easy and worth the effort.

By Chef Laura Bonicelli

corn tortillaspeppers

Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Servings

4 servings

Ingredients

Romesco Sauce

  • 3 medium-sized red bell peppers
  • 1 medium-sized tomato
  • 3/4 cuptoasted pecans
  • 1/2 cupcilantro leaves
  • 4 clovesgarlic (peeled and roughly chopped)
  • 3 tablespoonsfresh lemon juice
  • 2 tablespoonsred wine vinegar
  • 1 tablespoonsmoked paprika
  • 1/2 teaspooncayenne pepper
  • 1/2 cupextra-virgin olive oil
  • 1 1/2 teaspoonsKosher salt
  • 1 medium-sized head cauliflower (cut into small florets)
  • 1/4 cupextra-virgin olive oil
  • 8 6- inchcorn tortillas
  • 1 cupqueso fresco (crumbled)
  • 1 cuploosley packed cilantro leaves
  • 1/3 cupgreen onions (sliced, white and light green parts only)
  • 1/2 cuptoasted pecans (roughly chopped)
  • Malden Sea Salt
  • lime wedges

Instructions

  1. 1

    Put peppers and the tomato on a baking sheet. Put under a broiler and char, turning, until charred on all sides. Transfer the vegetables to a bowl; cover with plastic wrap, and let stand for 30 minutes. Frequently, I char my peppers on my stovetop by placing one directly in the flame of each burner.

  2. 2

    Remove the skin from the tomato and chop. Remove the skin, stem, and seeds from the peppers and chop.

  3. 3

    Put the tomatoes and peppers in the bowl of a food processor fitted with a metal blade along with the pecans, cilantro, garlic, lemon juice, vinegar, paprika, and cayenne. Process until smooth, 30 seconds. Slowly pour in the oil with the processor running. Add the salt, process to combine, and taste for adjustment.

  4. 4

    Toss the cauliflower with the olive oil and put it on a baking sheet. Broil, stirring every 5 minutes, until charred and relatively soft, about 15 minutes.

  5. 5

    Heat the tortillas wrapped in damp paper towels for 30 seconds in a microwave. Top each tortilla with 1/4 cup roasted cauliflower, romesco, queso fresco, cilantro, green onions, and pecans. Finish with salt and squeeze lime juice over the top.

Nutrition (per serving)

467

Calories

13g

Protein

36g

Carbs

33g

Fat

9g

Fiber

1551mg

Sodium