Monday, August 28, 2017

Copycat Recipe: Bartaco's Cauliflower Tacos


Bartaco is one of my very favorite restaurants. It's so easy for a celiac girl, like myself, to eat there, since nearly everything on the menu is gluten free. In fact, they mark the items that contain gluten with a * rather than marking the GF items (hint: it's the quesadilla, and the desserts) . It's a taco loving, celiac's dream! Surprisingly, even though I'm totally a carnivore, the cauliflower taco there is my absolute favorite. It's really, really simple, so I decided to recreate it at home!


Step 1: Roasted Cauliflower
  • two heads of cauliflower
  • 2-3 tablespoons of avocado oil
  • salt, pepper
  • hot hungarian paprika (optional)

Preheat the oven to 450. Break down the cauliflower into bit sized pieces and discard the leaves and stems. Place the cauliflower on a baking sheet and toss with the avocado oil. Then season generously with salt, pepper, and paprika. Bake for 20-35 minutes, tossing after 15 minutes.

Step 2: EASY Romesco Sauce
  • 1 jar of roasted red peppers
  • 1/2 cup of slivered almonds
  • 1 teaspoon chopped garlic (I buy jarred, but you could sub 3 cloves, minced)
  • 2 teaspoons of sriracha sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons olive oil
  • cilantro

Toast the almonds over medium heat in a dry frying pan for about 10 minutes. I use my pampered chef food chopper to make this, but you could also use a food processor. Chop the peppers, garlic, cilantro with the food chopper then combine in a bowl with the vinegar and sriracha. When the almonds are toasted, chop those and combine with the rest of the ingredients. Then slowly add the oil while stirring. This sauce should be tart and just bit spicy, so adjust the vinegar and sriracha to taste. It's best second day, so make it ahead if you can!

Step 3: Toasted Corn Tortillas

Pampered Chef again has the perfect tool for heating up corn tortillas to perfection.... The pizza stone!! Simply pop your pizza stone into the warm oven for the last 10 minutes that your cauliflower roasts and place 4 tortillas on the pizza stone and flip them after 2 1/2 minutes. If you're making more than 4 tacos, place the warmed tortillas, wrapped in a cloth napkin, in the microwave to stay warm. Wait? I'm not the only one that uses their microwave as an insulator, am I?

And Now, TACOS

This part should be common sense, now that everything is done, build your tacos! Just fill each tortilla with cauliflower, top with romesco sauce (be generous!), and garnish with cilantro. You could also add chopped onion on top, but it's just a bonus! Bartaco also has some amazing hot sauces that you can buy to take home that take these tacos to the next level. But they're so yummy on their own that I always gobble them up before I remember to top them with hot sauce! Let me know what you think of my Bartaco copycat recipe!

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