It may be controversial to call these tacos, but we are always exploring veggie options in different styles. Tacos are just terrific comfort food and these were a simple way to embrace that style alongside our vegetarian desires. This can obviously be adjusted for just about any type of roasted veggies not to mention the countless options there are for squash.
For this you’ll need: 1/2 head of cauliflower (cut into small florets, 1″), 1 medium delicata squash (cut in half, seeds removed, cut into 1/4″ half moons), cheddar cheese (grated), sour cream, guacamole, 2 Tbs olive oil, 1/2 Tbs ground cumin, 1/2 Tbs ground chipotle chili, salt, pepper, and corn or flour tortillas.
Preheat the oven to 425.
Toss the chopped cauliflower and squash in a large bowl with the olive oil, cumin, chili powder, salt and pepper. Spread into a single layer on a roasting sheet and place into the preheated oven. Roast until browned on all sides, turning with a spatula once or twice, about 12-15 mins.
Remove the veggies from the oven, turn the oven off and place your tortillas, in a single layer, into the oven on a large baking sheet to warm them. No need to leave them in there more than a minute or two. Remove and place on a serving plate with a towel over the top to keep them warm.
Serve with sour cream, grated cheese and guacamole and enyoy.
Dinner at Our Place 