Corn and Cauliflower Tacos

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An easy and delicious vegetarian meal that is bursting with flavor.

slightly adapted from: Forest Feast
makes: about 4 or 5 tacos

1 small cauliflower head, cut into small florets
corn kernels from 2 ears (or about 1 cup frozen corn kernels, thawed)
1/2 teaspoon red pepper flakes

1/2 teaspoon chili powder (I used ancho with a dash of cayenne)
1/2 teaspoon garlic powder
olive oil
salt and pepper
warm tortillas
Greek yogurt
feta cheese, crumbled
hot sauce

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Toss the cauliflower and corn with enough olive to coat and add the pepper flakes, chili powder, garlic powder, and some salt and pepper. Roast on a rimmed baking sheet at 425 for 15-20 minutes, or until the cauliflower is starting to get nicely browned around the edges.

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Spoon into warmed tortillas and top each taco with a dollop of Greek yogurt, some feta cheese, and a few dashes of hot sauce.

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