Charred Cauliflower Tacos with Romesco Salsa

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

Make the Romesco Salsa

1. 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.
2. Make the Tacos
3. 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.
4. 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.