Phenomenal Phoods

Roasted Corn & Cauliflower Tacos

Ingredients:

• Roasted Corn & Cauliflower Tacos
• 2 ears corn, cut off of the cob
• 1 head cauliflower, chopped into bite sized florets
• 1 Tablespoon chili powder
• 3 Tablespoons flaxseed oil (or olive oil)
• 1 teaspoon garlic salt
• Juice of 1 lime
• 1 bunch of cilantro, chopped
• 1/3 cup lime juice
• 1/2 cup plain Geek yogurt
• 1/2 jalapeno, diced
• Salt & pepper, to taste
• Corn or flour tortillas
• Avocado, green onions and any other toppings you like

Instructions:

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with parchment paper and spread out the cauliflower and corn in an even layer.
3. Sprinkle with flaxseed oil, garlic salt, chili powder and juice of 1 lime. Mix around until all are evenly coated.
4. Roast at 400 degrees F for 30 minutes or until the cauliflower is tender and golden.
5. Meanwhile, combine the cilantro, 1/3 cup lime juice, Greek yogurt, jalapeno and salt & pepper in a small bowl until smooth.
6. Serve the roasted corn and cauliflower on corn or flour tortillas, topped with the cilantro-lime sauce and any other toppings (we used avocado and green onions).