Charred Cauliflower Tacos with Romesco Salsa
A smoky, mildly-spicy romesco salsa seeps into the filling of charred cauliflower florets in this well-balanced vegetarian taco. Pine nuts add crunch and richness to each bite. "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, a2020 Food & Wine Best New Restaurant共享这个食谱。“我们开始躁动不安bnb 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!"
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Recipe Summary
Ingredients
Directions
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
