Roasted corn and cauliflower tossed in chili powder and cumin and topped with fresh avocados, lime juice and cilantro.
Servings6-8 tacos (serves 2-4 people)
1head of cauliflowerchopped into bite sized florets (Leave out the thick stem)
16ouncesby weight corn -- can use freshcanned (drained), or frozen
juice of 1 lime
Diced avocado or guacamole
Other Suggested Toppings:
Sour cream or plain greek yogurt
Shredded cheddar or Monterey jack cheese
Preheat oven to 400 degrees F.
In a large bowl combine cauliflower pieces and corn, set aside.
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.
Roast in oven until cauliflower is tender and golden brown, about 30-40 minutes.
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.
Roasted Corn and Cauliflower Tacos https://www.2teaspoons.com/roasted-corn-cauliflower-tacos/