Roasted Corn and Cauliflower Tacos


  • 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


  1. Preheat oven to 425 degrees F
  2. Combine spices, chopped cauliflower, and corn, and drizzle thoroughly with olive oil
  3. Roast for 15-20 mins on a large baking sheet until golden brown
  4. 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.