Roasted Corn Cauliflower Tacos

A New American twist on a classic Mexican dish: Roasted corn and cauliflower tacos topped with fresh avocados, lime juice and cilantro. Tap any photo to Pin

I love classic taco combinations, like:

• hard shells, ground beef, cheese, and salsa, or
• soft flour tortilla, chicken, black beans and guacamole tacos

But I also love experimenting with new types of tacos. My rule of thumb: if you like all the fillings and think they will taste good together, it will probably make a good taco! It’s like make your own pizza but with tortillas instead of pizza dough.

As any reader of my blog already knows, I love roasting veggies – carrots, Brussels sprouts, sweet potatoes, asparagus? You name it, I’ve roasted it. Corn and cauliflower are certainly no exceptions, and so I set out to make a roasted corn and cauliflower taco around this veggie-pair. I tossed the corn and cauliflower in a little oil and coated them evenly with taco spices like chili powder and cumin. I roasted them in the oven until the corn was blackened and the cauliflower was tender and golden brown.

I used small corn tortillas for these roasted corn and cauliflower tacos, but you can use flour tortillas or hard taco shells. You can even bake the small corn tortillas to make them more like tostadas.

Top these tacos with your favorite Mexican toppings. My absolute favorite is fresh avocados. If you don’t have any ripe avocados, I’d recommend using guacamole instead. It will add that great avocado taste along with a little extra jalapeño, lime, and cilantro flavor. Salsa, sour cream, shredded cheese, lime juice, and cilantro topping will also all be delicious – let you taste buds guide you 🙂