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
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Ingredients
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1
small head of cauliflower
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2
ears of corn
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1 tablespoon
feta per taco
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2 teaspoons
greek yogurt per taco
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4-6
corn tortillas
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1/2 teaspoon
red pepper flakes
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1/2 teaspoon
garlic powder
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2 tablespoons
olive oil
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Dash
salt and pepper to taste
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Dash
hot sauce to taste
Directions
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Preheat the oven to 425 degrees.
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Chop the small head of cauliflower into bite-size pieces and de-kernel the corn.
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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.
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Roast them for about 15 minutes.
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Spoon the filling into warm corn tortillas and top with feta, greek yogurt, and hot sauce.
Erin Gleeson is a food photographer and blogger for The Forest Feast, www.theforestfeast.com, which she started after moving from NYC to a cabin in the woods. Her photos have appeared in numerous magazines, newspapers and cookbooks including The New York Times Dining Section and The James Beard Foundation, and her first cookbook, The Forest Feast, comes out next year (Spring 2014, Abrams). More of her work can be seen at www.theforestfeast.com.
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