Roasted Corn and Cauliflower Tacos - 2Teaspoons

Roasted Corn and Cauliflower Tacos

Roasted corn and cauliflower tossed in chili powder and cumin and topped with fresh avocados, lime juice and cilantro.
Servings 6 -8 tacos (serves 2-4 people)
Author 2Teaspoons



  • 1 head of cauliflower chopped into bite sized florets (Leave out the thick stem)
  • 16 ounces by weight corn -- can use fresh canned (drained), or frozen
  • ΒΌ cup olive oil
  • juice of 1 lime
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 6-8 corn tortillas


  • Diced avocado or guacamole
  • Lime juice
  • Chopped cilantro

Other Suggested Toppings:

  • Salsa
  • Sour cream or plain greek yogurt
  • Shredded cheddar or Monterey jack cheese


  1. Preheat oven to 400 degrees F.
  2. In a large bowl combine cauliflower pieces and corn, set aside.
  3. In a small bowl stir together olive oil, lime juice, chili powder, cumin, and salt. Pour over cauliflower and corn and toss until well coated. Arrange in a single layer on a baking sheet.
  4. Roast in oven until cauliflower is tender and golden brown, about 30-40 minutes.
  5. When cauliflower and corn are done, warm tortillas in microwave until softened and easy to bend, about 20 seconds. Fill with roasted cauliflower and corn. Top with avocado, lime juice, cilantro, and any other of your favorite toppings. Serve immediately.