![Charred Cauliflower Tacos with Romesco Salsa](https://cdn.statically.io/img/www.foodandwine.com/thmb/siypvzFGrhMLEmho6NtU2AAeJG0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Charred-Cauliflower-Tacos-with-Romesco-Salsa-FT-RECIPE1021-f57c3ff7103d41e7b6d5c05f4312524f.jpg)
"Before we opened our restaurant, my husband, Edgar, and I were newly self-employed and looking for ways to stay afloat," says Sara Mardanbigi, co-owner of Nixta Taqueria in Austin, a 2020 Food & Wine Best New Restaurant. "We started hustling Airbnb Experiences at our house with cooking classes. One of the most-popular items guests raved about was the romesco salsa. Once Nixta opened, we ran the cauliflower taco topped with romesco salsa as a seasonal option, and then, because it was in such high demand, we made it a menu staple. To this day, we'll get Airbnb guests coming by to see our taqueria baby in real life — and to try the cauliflower taco, of course!"
Ingredients
Romesco Salsa
-
3 medium-size red bell peppers
-
1 (3 1/2-ounce) plum tomato
-
¾ cup toasted pecan halves
-
½ bunch fresh cilantro
-
3 large garlic cloves
-
3 tablespoons fresh lemon juice
-
2 tablespoons red wine vinegar
-
1 tablespoon smoked paprika
-
½ teaspoon cayenne pepper
-
½ cup extra-virgin olive oil
-
1 tablespoon kosher salt
Tacos
-
1 medium head cauliflower, cut into 1 1/2-inch florets (about 6 cups)
-
¼ cup canola oil
-
12 (6-inch) blue corn tortillas, warmed
-
4 ounces queso fresco, crumbled (about 1 cup)
-
1 cup loosely packed fresh cilantro leaves
-
2 tablespoons toasted pine nuts
-
1 tablespoon cold-pressed extra-virgin olive oil
-
Flaky sea salt (such as Maldon), for sprinkling
-
1 lime, cut into wedges
Directions
Make the Romesco Salsa
-
Preheat oven to broil with oven rack about 6 inches from heat. Place bell peppers and tomato on a large rimmed baking sheet. Broil, turning twice, until charred on all sides, 10 to 15 minutes. Transfer charred peppers to a bowl, and cover with plastic wrap; let stand 30 minutes. Remove skin from tomato; quarter tomato. Remove skin, seeds, and stem from bell peppers. Process bell peppers, tomato, pecans, cilantro, garlic, lemon juice, vinegar, smoked paprika, and cayenne in a blender until smooth, about 2 minutes. With blender running on low speed, gradually add oil; process until smooth, about 30 seconds. Stir in salt.
Make the Tacos
-
Preheat oven to high broil with oven rack about 6 inches from heat. Toss together cauliflower florets and canola oil on a large rimmed baking sheet. Broil, stirring twice, until cauliflower is browned, 10 to 15 minutes.
-
Top each tortilla with about 1/4 cup roasted cauliflower, 2 tablespoons romesco salsa, and 1 tablespoon queso fresco. Garnish with cilantro and pine nuts, and finish with olive oil, a sprinkle of flaky sea salt, and a squeeze of lime juice.
Make Ahead
Romesco can be made up to 5 days ahead and stored in an airtight container in refrigerator.
Suggested Pairing
Mexican pilsner: Modelo Especial