Toasted Pecan Cauliflower Tacos with Pecan Romesco Sauce
Golden roasted cauliflower meets the rich, smoky depth of pecan romesco in these vibrant tacos that celebrate the nuttiness of toasted pecans twice over. A perfect weeknight dinner that feels special enough for company, with layers of flavor from charred peppers and bright cilantro.
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.