Roasted Cauliflower and Squash Tacos

• Vegetable Filling

  • 10 oz. Cauliflower Florets
  • 8 oz. Butternut Squash
  • 1 tsp Cumin
  • 1 tsp Chili Flakes
  • Honey
  • 1 tsp Chili Powder

• Yogurt Crema

• 0.25 ounce Parsley
• 1 Lime
• 2 cloves Garlic
• 1/3 C Greek Yogurt or Sour Cream
• 4 tsp Olive Oil
• Salt and Pepper
• 6 Flour or Corn Tortillas
• 1/2 C Feta Cheese

Wash and dry all produce. Preheat oven to 425 degrees. Place cauliflower on one baking sheet and squash on another. Sprinkle chili powder and cumin evenly over both baking sheets. Drizzle squash with 2 tsp honey and as much of the chili flakes as you’d like.

Toss cauliflower and squash with a large drizzle of olive oil and a pinch of salt and pepper. Put baking sheets in oven and roast until veggies are golden brown and tender, 20-25 minutes, tossing once halfway through.

Finely chop parsley. Cut lime into wedges, reserving 2 wedges for serving. Mince 1/4 tsp garlic.

In a medium bowl, combine 1/3 cup yogurt (we sent more), minced garlic, half the parsley, and a few squeezes of lime (to taste). Season with salt and pepper. Stir in 1 TBSP water to thin out crema.

With 5 minutes left to go on veggies, wrap tortillas in foil and place in oven to warm.

Spread each tortilla with yogurt crema and top with cauliflower, squash, feta cheese, and a sprinkle of parsley. Plate tacos and serve with a lime wedge for squeezing.