Almonds – FoodWatcher

Broccoli Cauliflower Salad

Enjoy a colorful and flavorful broccoli cauliflower salad, perfect for summer gatherings or the holiday dinner table. It’s both easy and delicious!

Enjoy a colorful and flavorful broccoli cauliflower salad, perfect for summer gatherings or the holiday dinner table. It's both easy and delicious!

I love making granola. It is easy to make, tastes so much better than store-bought, and it smells amazing while baking. Homemade granola allows for greater quality, customization, and satisfaction compared to many store-bought options. Plus, you can choose high-quality, wholesome ingredients and avoid additives, preservatives, or excess sugars found in many commercial granolas. This…

Cauliflower Tacos with Romesco Sauce

Our vegan Cauliflower Tacos with Romesco Sauce are perfectly tender-yet-crisp with an easy, tangy sauce. Simple, fresh, and budget-friendly!

The post Cauliflower Tacos with Romesco Sauce appeared first on Budget Bytes.

Between working full-time, mom life, and taking care of our farm, I am busy 110% of the time. When my family’s looking for a surefire way to get me to hit the pause button, tacos are always the answer! And these vegan Cauliflower Tacos with Romesco Sauce are a go-to slam dunk for us! The roasted cauliflower is perfectly tender-yet-crisp, and the homemade romesco sauce is tangy and incredibly easy to make. Seriously, this is a flavor combination worth trying—trust me!

Cauliflower tacos with romesco sauce in a parchment lined baking dish

What is Romesco Sauce?

Romesco is a seriously delicious sauce from the Catalonia region of Spain. It’s traditionally made with red peppers, tomatoes, garlic, and almonds and was originally created by fishermen to pair with their catch of the day. I take this already flavorful sauce one step further by adding smoked paprika, lemon juice, and cayenne pepper, which adds a bright, smoky tang. My easy romesco sauce recipe also uses canned tomato sauce, so we only need to roast some bell peppers and whip everything up in a food processor! I keep the texture chunky because I love the crunch the almonds add to these roasted cauliflower tacos.

Here’s what you’ll need to make this cauliflower tacos recipe:

Cauliflower: Choose the largest cauliflower you can find at the grocery store. More cauliflower florets = more tacos! Avoid cauliflower with soft or brown spots, as that’s a sure sign of being past its prime.
Flour Tortillas: I use the smaller street-style tortillas, but feel free to use any tortillas you prefer.
Red Bell Pepper: Roasted to perfection and adds a delicious sweetness to the romesco sauce.
Olive Oil: Helps the bell peppers and cauliflower florets to crisp up when roasted. I also add some to the sauce to add flavor and emulsify it.
Parsley: Italian flat-leaf parsley adds a fresh and herbaceous flavor to the tacos. Mince some for the sauce, then sprinkle whole parsley on top as a garnish.
Lemon: Adds brightness and acidity to the sauce. Save some lemon wedges to serve on the side.
Seasonings: Smoked paprika, garlic powder, salt, black pepper, and cayenne pepper add the best flavor to the cauliflower florets and sauce. They’re also pantry staples that you probably already have on hand!
Garlic Cloves: Fresh garlic cloves are a must for the romesco.
Slivered Raw Almonds: This is a classic addition to the sauce and adds a delicious nutty flavor. Slivered almonds have been blanched to remove the tannic skins and have a light crunch. You’ll probably find these in the baking aisle at your grocery store. Regular unsalted almonds will also work. If you don’t like almonds or have a nut allergy, you can use sunflower seeds—check my note in the recipe card below!
Tomato Sauce: Canned tomato sauce is an easy shortcut for adding extra tomato-y flavor. I use an 8-ounce can of plain tomato sauce, but you can also use homemade.
White Vinegar: Adds a slight tanginess (and is budget-friendly!). You can also use red wine vinegar or apple cider vinegar. Vinegar is one of my favorite secret ingredients to make flavors really pop in almost any recipe!

What Else Can I Add?

I can happily eat these tacos all day long as they are, but I’d never say no to extra toppings or fillings! Here are some ideas to get you started:

Avocado slices, pickled red onions, or chopped kalamata olives for additional toppings
Shredded cheese (cheddar, Monterey Jack, Mexican blend, or a vegan alternative) for a melty finish
Bulk each cauliflower taco up with black beans, white beans, pinto beans, tofu, or your favorite protein
Grilled corn kernels for added smokiness
Or omit the tortilla and serve everything in a lettuce wrap or a roasted cauliflower taco bowl!

Crush the garlic cloves before adding them to the food processor. Doing this makes the garlic flavor even stronger! To crush garlic, place the peeled clove on a cutting board and lightly press down on it with the flat side of your knife (be careful!). You can also use the bottom of a heavy glass or jar.
You can toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes if desired. I don’t normally do this, but it would add a nice toasty flavor.
I like my almonds to remain fairly whole in the romesco, so I only pulse the mixture a few times in the food processor. You just want to chop them up a bit and mix everything together, but you can blend it longer if you want smoother consistency—romesco is very versatile!
Try to keep the cauliflower florets somewhat similar in size. This will help them cook evenly in the oven. Slice larger florets in half/quarters and keep an eye on any smaller ones so they don’t burn. (Although some of the extra crispy ones are addictively delish!)

How to Store Leftovers

Each component in this recipe stores well, so get your meal prep on and make a double batch! Lunch for days with minimal effort? Yes, please! Keep the roasted cauliflower in an airtight container in the fridge for up to 4 days, and store the romesco in an air-tight container for up to a week. You can microwave both to reheat, but for the crispest cauliflower, reheat it in the oven or an air fryer at 350°F for a few minutes. Romesco sauce is also delicious when served chilled.

Side view of cauliflower tacos with romesco sauce

Cauliflower Tacos Recipe (with Romesco Sauce)

My vegan Cauliflower Tacos with Romesco Sauce are perfectly tender-yet-crisp with an easy, tangy sauce. Simple, fresh, and budget-friendly!

Course Dinner

Cuisine Mexican, Spanish

Total Cost ($10.84 recipe / $2.71 serving)

Prep Time 15

Cook Time 40

Total Time 55

Servings servings (depending on the size of your cauliflower) 3 street tacos each

Calories 438kcal

Author Jess – Budget Bytes

Equipment

Ingredients

1 large cauliflower, separated into bite-size florets $2.86
1 package flour tortillas (I like the street taco size, the small ones!) $1.68
2 red bell peppers $2.96
2 Tbsp olive oil, divided $0.19
1 ¼ tsp smoked paprika, divided $0.04
¼ tsp garlic powder $0.01
¼ tsp salt $0.01
2 large garlic cloves, crushed $0.09
½ cup slivered raw almonds* $1.53
1 8oz can tomato sauce $0.48
2 Tbsp white vinegar $0.04
½ Tbsp lemon juice, about ½ of 1 lemon** $0.64
½ tsp cayenne pepper $0.13
2 Tbsp Italian flat parsley, minced $0.09
1 Tbsp fresh parsley, for garnish $0.09

Instructions

Quarter and seed bell peppers.
In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, garlic powder and salt.
Add quartered and seeded red bell peppers to bowl and toss.
Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.
Then, to the same mixing bowl, add cauliflower florets and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet and bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.
When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, garlic cloves, tomato sauce, white vinegar, lemon juice, 1 tsp smoked paprika, cayenne pepper, salt and black pepper in food processor. Pulse until well-combined but still chunky.
Add minced parsley and slivered almonds to the food processor and pulse a few times.
Warm flour tortillas in a dry pan until lightly toasted.
Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!

See how we calculate recipe costs here.

Notes

*Slivered almonds are typically located in the baking aisle. Regular unsalted almonds will work in a pinch. If you have a nut allergy, you can use sunflower seeds, but I would use slightly less so the flavor doesn’t overpower the rest of the sauce.

**Reserve the other half of your lemon and cut it into small wedges to serve with your tacos! I included the full price of the lemon for this purpose.

Nutrition

A hand taking a taco from a baking dish full of cauliflower tacos with romesco sauce

how to make Cauliflower Tacos with Romesco Sauce – step by step photos

Quartered and seeded red bell peppers next to a bowl of seasoning

Quarter and seed 2 red bell peppers. In a medium size mixing bowl, whisk together 1 Tbsp olive oil, ¼ tsp smoked paprika, ¼ tsp garlic powder, and ¼ tsp salt.

Quartered bell peppers being tossed in a seasoning mix for cauliflower tacos with romesco sauce

Add quartered and seeded red bell peppers to bowl and toss.

Roasted red bell pepper quarters for cauliflower tacos with romesco sauce

Transfer red bell pepper quarters to baking sheet and bake in 375 degree oven for 35-40 minutes on the top rack.

Cauliflower floret being toss in a seasoning mix

Then, to the same mixing bowl, add the florets from 1 large head of cauliflower and toss until coated. Add an extra sprinkle of salt and spread florets on a lined baking sheet.

Roasted cauliflower florets on a baking sheet

Bake in 375 degree oven on bottom rack for 30 minutes or until tender and golden brown, stopping to shake/flip half way through.

Ingredients for romesco sauce in a food processor

When red bell peppers are done roasting, finish making your Romesco sauce: combine roasted bell peppers, 1 Tbsp olive oil, 2 crushed garlic cloves, 1 8oz can of tomato sauce, 2 Tbsp white vinegar, ½ Tbsp lemon juice, 1 tsp smoked paprika, ½ teaspoon cayenne pepper, ¼ tsp salt and black pepper in food processor. Pulse until well-combined but still chunky.

Add 2 Tbsp minced Italian flat parsley and ½ cup slivered almonds to the food processor and pulse a few times.

Warm 1 package of flour tortillas in a dry pan until lightly toasted.

Cauliflower tacos with romesco sauce on a parchment lined baking sheet

Remove cauliflower from oven. Place 3-4 florets on top of each tortilla and top with warm Romesco sauce. Garnish with 1 Tbsp extra fresh parsley and slivered almonds if you have them. Enjoy with a squeeze of fresh lemon or lime!

Bring all the street food vibes to your kitchen with these easy vegan cauliflower tacos and romesco sauce. But be warned—you’ll be making this sauce for everything!

This flavorful Taco Rice is packed full of herbs and spices, but is neutral enough to serve as the base for several different recipes, like bowl meals, burritos, and more! BudgetBytes.com

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The post Brown Sugar Granola appeared first on Tastes of Lizzy T.

No Bake Almond Joy Bars

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Risotto that’s bursting with Moroccan flavor and lower in carbs!

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Curry Chicken Salad Recipe with Pasta

Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family…

The post Curry Chicken Salad Recipe with Pasta appeared first on A Well Seasoned Kitchen.

Add a burst of deep, bold flavor to your classic chicken salad with our delicious Curry Chicken Salad with Pasta. Tender chunks of chicken, short pasta, crunchy celery, green onion, tart green apple, toasted almonds, and sweet raisins are perfectly complemented by an earthy, peppery, warm curry dressing. Whether you’re looking for a new family favorite or a crowd-pleasing potluck dish, this Curried Chicken Pasta Salad is a winner!

bowl lined with spinach leaves holding Curry Chicken Pasta Salad with a small bowl of almonds to the side, and a stack of plates in the background

Why This Curry Chicken Salad Recipe Works

This Curry Chicken Pasta Salad recipe isn’t just delicious, it’s a testament to the power of family tradition. It comes straight from my mom’s collection of portable main dish salads perfect for summer gatherings. Like her, I’ve enjoyed bringing these dishes to the Denver Botanic Gardens‘ concerts, and this Curried Chicken Pasta Salad is a guaranteed crowd-pleaser.

Here’s what sets this recipe apart and why it’s a personal favorite:

Bold flavors. Curry powder brings a warm, earthy depth, while the mango chutney adds a touch of sweet, tangy complexity to the creamy dressing. They both perfectly complement the other ingredients.
Easy to prepare. This salad comes together effortlessly with readily available ingredients and straightforward steps.
Make ahead. This recipe is perfect for meal prep, as it can be prepared up to 4 days in advance, reducing stress and allowing for an easy weekday meal.
Portable. Concerts, potlucks, picnics – this salad is a great option for all three as it travels well and holds its shape.
Versatile. Feel free to customize! Don’t have mango chutney? Try chopped dried apricots or a drizzle of honey. Swap the almonds for cashews or peanuts.

CLose up of white bowl, lined with spinach leaved and filled with Curry Chicken Pasta Salad

Ingredients for Curry Chicken Salad with Pasta

Here’s what you’ll need to create this impressive salad, all of which should be available at your local grocery store:

Curry Dressing

Mayonnaise
Sour cream or nonfat Greek yogurt – I use a mix of the two, around half of each
Curry powder – Madras is my personal preference
Tumeric
Ground cinnamon
Cayenne pepper – for just a bit of heat!
Mango chutney – often sold under the brand Major Grey’s

Chicken Pasta Salad

Short pasta – orecchiette (in my photos), farfalle (bow ties), or medium shells all work well.
Cooked chicken – use leftover chicken, store-bought rotisserie chicken, or quickly sauté some boneless chicken breasts
Raisins
Green onions
Celery – try to find stalks with some leaves as they layer in a bit more subtle flavor.
Green apple – Granny Smith is my recommendation.
Kosher salt
Ground black pepper
Toasted slivered almonds

Curry Chicken Salad with Pasta ingredients in a large bowl

Step-by-Step Instructions for Making Curry Chicken Salad with Pasta

Here’s all you have to do to create this easy recipe. No special equipment required!

Curry Dressing

Combine mayo and sour cream.
In a medium bowl, whisk together mayonnaise and sour cream (and/or yogurt).
Add spices.
Whisk in curry powder, turmeric, cinnamon, and cayenne pepper.
Add chutney.
Cut up any large pieces of mango in the chutney and add to the mayonnaise mixture. Mix well.
Refrigerate.
Cover and refrigerate while you prepare the salad.

Chicken Pasta Salad

Cook pasta; drain, and pat dry.
Cook pasta according to package instructions until al dente. Drain, rinse under cool running water, and gently pat dry.
Toss together salad ingredients.
In a large bowl, toss together cooled pasta, shredded chicken, raisins, chopped green onion, celery, and apple (I like to use my hands).
Add dressing.
Add half of the dressing and (using spoons this time!) toss to coat. Add more dressing to your taste (I usually use all of it).
Refrigerate.
Cover and refrigerate for at least 30 minutes, up to 24 hours before serving.
Add almonds; adjust seasonings.
Around 20 to 30 minutes before serving, remove the salad from the refrigerator and stir in almonds. Taste and adjust seasonings with salt, pepper, and cayenne pepper.

Substitutions and Variations

I love this recipe just the way mom always made it, but it is very versatile so feel free to modify it to suit your tastes or the ingredients you have on hand. Here are a few ideas:

Use roasted peanuts or cashews instead of almonds
Substitute chopped red onion for the green onion
Substitute golden raisins for regular
Add chopped bacon
Add chopped fresh tomato
Add chopped jalapeno pepper

bowl lined with spinach leaves holding Curry Chicken Pasta Salad with salt, pepper, and a small bowl of almonds

Serving and Side Dish Suggestions

My favorite way to serve this colorful salad is to line the outer edge of a serving bowl or platter with lettuce or spinach leaves, then spoon the salad into the bowl or onto the platter.

Here are a few other ideas for serving:

In hulled-out large tomato halves
Create a chicken salad sandwich by placing the salad between two pieces of lightly toasted whole-wheat bread
As a lettuce wrap (inside large boston or romaine lettuce leaves)
Stuffed inside a pita half
In individual lettuce-lined bowls

In terms of sides, this salad is fairly rich and filling, so I usually just serve it with one of these chilled soups alongside:

Make Ahead and Storage for Curry Chicken Salad

Curried Chicken Salad can be prepared up to 4 days in advance, placed in an airtight container, and refrigerated. I recommend adding the slivered almonds just before serving, so they stay crunchy. And, I think this salad has the best flavor when served within 24 hours of preparation.

I don’t recommend freezing this dish as it will diminish the flavor and have a funky consistency.

Other Portable Main Dish Salads to Try