Veggies | Corn and Cauliflower Tacos
Posted on March 30, 2016
These were really good!
Yield: 4 to 5 servings
1 small head cauliflower, chopped
2 ears corn kernels (or frozen)
red pepper flakes, to taste
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Preheat oven to 425°F.
Mix corn and cauliflower with red pepper flakes, chili powder, garlic powder, olive oil, salt and pepper. Roast for 15 to 20 minutes or until golden.
Spoon into warm tortillas and top each with Greek yogurt, feta and hot sauce.
(Ref. "Corn and Cauliflower Tacos" recipe, The Forest Feast cookbook, page 156.)