Roasted Cauliflower Tacos with Chipotle Romesco

INGREDIENTS

small head cauliflower, chopped into bite-sizes pieces (smaller pieces roast more quickly!)

1 tbsp

(15-30 ml) avocado or coconut oil (if avoiding oil, omit or sub with water)

1 1/2 tsp

ground cumin

1 tsp

chili powder

1 tsp

smoked paprika

1/2 tsp

sea salt

4 cloves

garlic (12 g), skin on

1/4 cup

raw almonds

(425 g) can fire-roasted tomatoes, drained

2 cloves

raw garlic, peeled

2 tbsp

olive oil (or sub water)

lime, juiced (~3 Tbsp or 45 ml)

1/4 tsp

smoked paprika

1/2 tsp

cumin

1/4 tsp

sea salt, plus more to taste

1 tbsp

maple syrup, plus more to taste

chipotle peppers in adobo sauce (more for spicier sauce)

corn tortillas (to keep grain-free, use my Plantain Tortillas)

Lime juice / wedges

optional: Fresh cilantro

optional: Thinly sliced red cabbage

optional: Pepitas