Roasted Cauliflower Corn Tacos With Guacamole Yogurt Sauce
Perfect for weeknight dinner!
Ingredients
- 1 tbsp Olive oil for roasting cauliflower
- 1 tsp Olive oil for roasting corn
- 1/2 head Cauliflower florets large
- 1 1/2 cup Corns frozen
- 1/4 cup Red bell pepper chopped
- 1/4 cup Red onion chopped
- 1 large Ripe avocado
- 1/4 Fresh lime
- 5 cloves Garlic chopped
- 1 1/2 Jalapeño
- Cilantro chopped
- Spinach chopped
- 1/4 cup Yogurt
- 1/4 tsp Garlic powder
- 1/4 tsp Chili powder
- 1/4 tsp Cayenne pepper
- 1/8 tsp Turmeric powder Optional
- 1/4 tsp Black pepper powder
- 1 tsp Salt or as required
- 6 Wheat tortillas
Instructions
Roasted Cauliflower
- Cut the cauliflower into bite sized pieces. Soak them in salt water for 10 minutes and wash. Pat them dry.
- Preheat the oven to 400 degrees.
- In a bowl, add cauliflower florets, 1 tbsp olive oil, chili powder, cayenne powder, turmeric powder, and 1/4 tsp salt. Mix well.
- Roast for 30-35 minutes, flipping once after 15 minutes during the process. Set aside.
Roasted corn
- Soak the frozen corn into a bowl of water for 5-6 minutes. Wash it out.
- In a skillet, add 1 tsp oil, onions, bell peppers, chopped Jalapeño and 3 cloves of chopped garlic. Fry for 2-3 minutes.
- Add corn and mix. Cover it with a lid and cook for 5 minutes.
- Switch off the flame. Add 1/4 tsp salt and 1/8 tsp black pepper powder. Set aside.
Yogurt sauce
- In a small bowl, add yogurt and whisk well. Add the remaining black pepper powder, 1/8 tsp salt, 5-6 drops lime juice, and chopped cilantro. Set aside.
Guacamole
- Mash avocados, add finely chopped Jalapeño, 2 chopped garlic cloves, the left over lime juice, and 1/4 tsp salt. Set aside.
Assemble Tacos
- Warm up some tortillas, add some chopped spinach, followed by roasted cauliflower, roasted corn, some yogurt sauce, greens, guacamole, and some yogurt sauce.
Notes
- Soaking the frozen corn helps cook them softer and faster.