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