Roasted Cauliflower Tacos with Peanut Romesco Sauce
|6 tortillas warm|
|1 head cauliflower|
|1 tbsp olive oil|
|salt and pepper|
|1 jar drained roasted red peppers|
|1/2 cup sundried tomatoes packed in oil|
|1/2 cup toasted peanuts|
|1 clove garlic|
|1/2 tsp salt|
|2 tbsp red wine vinegar|
|1/2 cup olive oil|
|1 tsp paprika|
|1/4 tsp red pepper flakes|
|1/4 cup cilantro|
|3 tiny sliced green onions|
|1/4 cup chopped toasted peanuts|
Roasted Cauliflower Tacos with Peanut Romesco Sauce Directions
1. Preheat oven to 400 degree. Chop cauliflower into bite sized pieces. Toss with olive oil, salt, and pepper. Spread out onto lined baking sheet and roast for 30-40 minutes.
3. Remove cauliflower from oven and set aside for now.
4. To assemble tacos, warm tortillas and spread romesco sauce on the bottom. Top with cauliflower, chopped cilantro, green onions, crushed toasted peanuts, and a squeeze of fresh lime.