"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spicy roasted Corn & Cauliflower Taco's Recipe

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This recipe for Spicy roasted Corn & Cauliflower Taco's, by , is from Alka and Sachin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mugdha Tipnis

Category:
Category:

Ingredients:  
Ingredients:  
1 small head chopped cauliflower
2 corn kernels (or 1 can of sweet crisp corn, drained)
Chili powder
Garlic powder
Olive oil
Salt & Pepper

Directions:
Directions:
Sprinkle finely chopped cauliflower and corn (canned is fine too!) with chili powder, garlic powder, salt & Pepper and Olive Oil. Roast at 425 degrees for 15 minutes.

Spoon into warm tortillas. Top with feta, Greek yogurt and hot sauce. Also can serve with my yummy guacamole.

Guacamole
2 avocados
1 big, juicy lemon
1/4-1/2 chopped sweet onion

Mash avocadoes with onions, sprinkly with salt and chili powder (optional), pour lemon juice and mix. hint: keep the avocado pit aside and store with the guacamol;e to stop it from browning.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
I love this quick vegetarian taco filling recipe. You can add other veggies you like while roasting. To make it "really" fancy (not really) heat some butter and saute frozen (or fresh) onions and colored peppers for fajita's.

 

 

 

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