Corn and Cauliflower Tacos

February 28, 2013

Author Notes: You can tell it’s summer when corn shows up in your CSA box. Sweet and crunchy- nothing like it! Roast it up with a little cauliflower to make a tasty, light taco filling (no beans, rice or meat needed!). Flour or corn tortillas work, and you could use sour cream instead of greek yogurt. For hot sauce, I used good ol’ Tapatio. Enjoy!Erin Gleeson

Serves: 2-4


  • 1 small head of cauliflower
  • 2 ears of corn
  • 1 tablespoon feta per taco
  • 2 teaspoons greek yogurt per taco
  • 4-6 corn tortillas
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • dashes salt and pepper to taste
  • dashes hot sauce to taste
In This Recipe


  1. Preheat the oven to 425 degrees.
  2. Chop the small head of cauliflower into bite-size pieces and de-kernel the corn.
  3. Place the corn and cauliflower in a roasting pan and season with the red pepper flakes, chili powder, garlic powder, salt, pepper, and olive oil.
  4. Roast them for about 15 minutes.
  5. Spoon the filling into warm corn tortillas and top with feta, greek yogurt, and hot sauce.

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Reviews (2) Questions (0)

2 Reviews

Author Comment
Erin G. March 20, 2013
Thanks for catching that typo! Yes! There should be chili powder as well. 1/2tsp or 1tsp depending on how spicy you like it is perfect.
ceeteebee March 20, 2013
This is a delicious and simple dish, but just a note: the recipe mentions chili powder, but it isn't listed among the ingredients (I used around a teaspoon when I made it).