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Cauliflower Tacos with Romesco Sauce

1 hr

4 Servings

Cauliflower Tacos with Romesco Sauce


Knife, peeler, chopping board, 2 x roasting trays, blender.


Set the oven to roast (200 c/ 400 f/ gas 6)

  • Chop the tomatoes into halves, and peppers into strips approx 1 inch thick. Take 4 garlic cloves, leaving skin on.

  • Arrange veg on half a roasting tray, with the nuts on the other half.

  • Roast in oven for 10  minutes.

  • Meanwhile, Chop the cauliflower into florets and sweet potatoes into bite size cubes

  • Arrange on a roasting tray and sprinkle with fajita mix, & mix in the garlic and oil.

  • Roast in the oven for 20 mins, or until soft and slightly crispy at the edges.

  • Prep the Romesco sauce by removing the skin from the garlic, then in a food processor add, along with the tomatoes, peppers, smoked paprika, cayenne pepper, maple syrup, zest and juice of 1/2 lime, 2 tbsp oil and salt and pepper. Blend until smooth.

  • Thinly slice the avocado and slice the red onion (seeping in a little cyder vinegar first to turn them bright pink and remove the raw taste)

  • Chop the fresh herbs, and serve up your fillings in soft tacos, with a good squeeze of lime.


Roast Veg

1 cauliflower

2 sweet potatoes

2 cloves garlic

1 tbsp oil

1 tbsp fajita mix (or make your own by mixing 1/2 tsp each: paprika, cumin, coriander, chilli, and oregano)

Romesco Sauce:

3 cloves garlic

1/2 cup nuts (almonds/ brazils/cashews)

4 tomatoes

2 long red peppers

1 tsp smoked paprika

1/2 tsp cayenne pepper

1 tsp maple syrup

zest and juice of 1/2 lime

2 tbsp oil

To serve:

6 wheat/ corn soft wraps

1 avocado

salad leaves

red onion

Fresh coriander

1/2 lime


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