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Rosted Cauliflower Tacos with Chipotle Romesco
MINIMALIST BAKER22Ingredients
30Minutes
770Calories
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Ingredients
US|METRIC
3 SERVINGS
- 2 cups cauliflower (small heads, chopped into bite-sized pieces, smaller pieces roast more quickly)
- 4 Tbsp. avocado oil (or coconut oil, if avoiding oil, omit or sub with water)
- 3 tsp. ground cumin
- 2 tsp. chili powder
- 2 tsp. smoked paprika
- 1 tsp. sea salt
- 4 cloves garlic (small-medium, skin on)
- 1/4 cup raw almonds
- 2 garlic (medium cloves raw, peeled)
- 2 Tbsp. olive oil
- 1 medium lime (juice, 3 Tbsp or 45 ml as original recipe written)
- 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)
- 2 chipotle peppers (whole, in adobo sauce, more for spicier sauce)
- 15 corn tortillas (whole, to keep grain-free, use my Plantain tortillas)
- lime juice (wedges)
- fresh cilantro (optional)
- red cabbage (thinly sliced, optional)
- pepitas (optional)
- avocado (sliced, optional)
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NutritionView More
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770Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories770Calories from Fat410 |
% DAILY VALUE |
Total Fat46g71% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol |
Sodium1090mg45% |
Potassium1080mg31% |
Protein17g |
Calories from Fat410 |
% DAILY VALUE |
Total Carbohydrate84g28% |
Dietary Fiber16g64% |
Sugars12g |
Vitamin A60% |
Vitamin C140% |
Calcium25% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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