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
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
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 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 . Frequently, I char my peppers on my stovetop by placing one directly in the flame of each burner.
- 2
Remove the skin from the tomato and chop. Remove the skin, stem, and seeds from the peppers and chop.
- 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, . Slowly pour in the oil with the processor running. Add the salt, process to combine, and taste for adjustment.
- 4
Toss the cauliflower with the olive oil and put it on a baking sheet. Broil, stirring every , until charred and relatively soft, about .
- 5
Heat the tortillas wrapped in damp paper towels for 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.