Charred Cauliflower Tacos with Romesco Salsa

Romesco Salsa

3 medium red bell peppers

1 plum tomato

¾ cup toasted pecan halves

½ bunch fresh cilantro

3 large garlic cloves

3 tbsp fresh lemon juice

2 tbsp red wine vinegar

1 tbsp smoked paprika

½ tsp cayenne pepper

½ cup extra virgin olive oil

1 tbsp Kosher salt

Tacos

1 medium head cauliflower cut into 1 1/2 inch florets

¼ cup canola oil

12 Sonora Soft Taco Tortillas

4 oz queso fresco, crumbled

2 tbsp toasted pine nuts

1 cup loosely packed fresh cilantro

2 tbsp cold-pressed extra virgin olive oil

Flaky sea salt

1 lime, cut into wedges

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.

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.

Romesco can be made up to 5 days ahead and stored in an airtight container in refrigerator.

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Charred Cauliflower Tacos with Romesco Salsa