Preheat oven to 400 levels F (204 C) and add cauliflower to 2 massive baking sheets (use extra baking sheets if rising batch measurement). Add oil (or omit/sub water), cumin, chili powder, paprika, and salt. Toss to mix and roast on the underside rack for 20-25 minutes or till golden brown and tender.
To a separate baking sheet, add uncooked almonds and the 4 unpeeled garlic cloves (quantity as authentic recipe is written // regulate if altering batch measurement). Roast on the middle rack for 10-12 minutes, checking on the 8 minute mark. If the almonds are darkish brown and cracking, take away from the oven to keep away from burning, however proceed cooking garlic till mild golden brown and barely softened. Take away from oven and put aside.
Mix on excessive till creamy and easy, scraping down sides as wanted. Style and regulate taste as wanted, including extra lime for acidity, garlic for kick/zing, salt for saltiness, paprika or cumin for smokiness, maple syrup to offset warmth/add sweetness, or chipotle peppers for extra warmth.
To serve, heat tortillas within the microwave or within the oven straight on the still-warm oven racks till pliable. Then add 1-2 Tbsp of the romesco sauce and a beneficiant portion of cauliflower. Function is or garnish with lime juice/wedges, cilantro, cabbage, and/or pepitas (non-obligatory).
Greatest when contemporary. Retailer leftover sauce within the fridge as much as 1 week (or 1 month within the freezer), and the cauliflower within the fridge as much as 3 days. Reheat cauliflower in a 350-degree F (176 C) oven till heat (finest when contemporary).