Spiced Cauliflower and Potato Street Tacos

• 1 medium cauliflower, cut into florets
• 2 medium potatoes, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Optional toppings: diced onion, shredded lettuce, salsa, sour cream

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cauliflower and potatoes with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper.
3. 3 Spread the vegetables on a baking sheet and roast for 25 minutes, stirring halfway through.
4. 4 Warm tortillas directly on a gas stove over medium heat for about 30 seconds per side, or wrap in foil and heat in the oven.
5. 5 To assemble, place a scoop of the roasted veggie mixture in the center of each tortilla.
6. 6 Garnish with cilantro and serve with lime wedges.
7. 7 Add any optional toppings you desire.

Equipment

• baking sheet
• oven
• skillet

Variations

• Add crumbled cooked tempeh or tofu for extra protein.

Substitutions

• Use flour tortillas if corn tortillas are unavailable.

Pairings

• Fresh guacamole
• Pico de gallo

Nutrition

Tips

• For extra crispiness, you can finish the cauliflower under the broiler for 1-2 minutes.
• Keep tortillas warm in a clean kitchen towel while you assemble the tacos.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or skillet to maintain taco crispiness.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a skillet.

Serving Suggestions

• Serve with a side of black beans or Mexican rice for a complete meal.

FAQ