Ingredients
- 1 small head chopped cauliflower
- 2 ears of corn kernels (1.5-2 cups of frozen corn works just fine too)
- 1/2 tsp red pepper flakes
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- olive oil
- salt and pepper to taste
- corn tortillas
- toppings: microgreens (radish microgreens shown here), sour cream (or greek yogurt), queso fresco (or feta), hot sauce
Directions
- Preheat oven to 425 degrees F
- Combine spices, chopped cauliflower, and corn, and drizzle thoroughly with olive oil
- Roast for 15-20 mins on a large baking sheet until golden brown
- Spoon into warm corn tortillas and top as desired with sour cream, cheese, hot sauce, and microgreens
Recipe inspired by Corn & Cauliflower Tacos from The Forest Feast cookbook by Erin Gleeson.
