8 totortillasheated (I like oil free corn tortillas for these tacos)
Instructions
Preheat the oven to 400 degrees Fahrenheit. Get out 2 sheet pans, and line one with parchment paper. Position one oven rack about 4-5 inches from top, and the second rack about 4-5 inches below the top rack.
Toss the cauliflower in a little sea salt, and spread out evenly over the baking sheet with the parchment paper. Place the tomatoes (cut side dowand the garlic cloves on the second baking sheet with no parchment paper.
Place the tomatoes and garlic in the oven on the top rack, and place the cauliflower on the second rack. (Offset the baking sheets so the cauliflower doesn't burn.) Roast for 15 minutes.
If using dried peppers, while the vegetables are roasting, rehydrate them in boiling hot water. When softened, remove the seeds and roughly chop.
After 15 minutes, remove the cauliflower from the oven, and set to broil-high. Center the tomatoes under the flame, and broil for 3-5 minutes until the skin is charred and loosened. While the tomatoes are charring, turn over the cauliflower. Remove the charred tomatoes and garlic from the oven, set the oven back to 400 degrees, and place the cauliflower back in the oven. Continue to roast for another 5 minutes or until the cauliflower is tender but al dente.
When the tomatoes and garlic have cooled slightly, remove the tomato skins and peel the skins off the garlic.
In a food processor, add the garlic cloves and almonds. Pulse well until finely ground. Add the tomatoes, peppers and sherry vinegar, and process until well blended but still chunky. Add the avocado (if using), and blend just long enough to combine, but don't over blend. (Over blended avocado can develop and unappetizing texture.)
In a mixing bowl, toss together the roasted cauliflower florets with the romesco sauce--or if desired, serve the sauce on the side.
Serve in heated tortillas with diced onion, lettuce or cabbage, chopped cilantro, shredded carrots--or whatever you like on your tacos!
Notes
About the peppers. Nora pepper are a traditional romesco ingredient, but can be hard to find. I like to use ancho (chipotle) peppers for this taco recipe. However you could also use jarred roasted red pepper, canned chipotles in adobo sauce or roast a fresh red bell pepper alongside your tomatoes. Dried ancho peppers can be hot, so may want to wear rubber gloves and be careful not to touch your nose, mouth or eyes after handling. To decrease the heat, remove the seeds before placing in the food processor.
About the almonds. This recipe calls for roasted almonds. If you can't find unsalted roasted almonds, you can roast whole, raw almonds by cooking them for 10-15 minutes, either in the oven at 350 degrees, or in a dry pan on the stove top. Almonds add fat and are problematic for people with nut allergies. I have not personally attempted this, but I believe you could get good results substituting chickpeas for some or all of the nuts. Rolled oats may be another good option.
About the avocado. Traditional romesco sauce is made with oil. I like to use some avocado to keep this oil free. It's delicious and rich, but again, if you wan't to reduce the fat, don't go with this option. The sauce will be delicious without it. You can also reduce the nuts if desired if you go with this option.
About the texture. Romesco sauce should be fairly think and chunky, not runny or watery. But tomatoes can really vary in water content, so you could get a runny sauce. If so, try adding a little more nuts, some rolled oats, or just pouring it into a pan and cooking off some of the water before serving. (I use the 3rd option.)