Cauliflower-Corn Tacos With Pico Verde Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400��F and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, toss the cauliflower florets and corn kernels with olive oil, cumin, paprika, salt, and pepper.
• STEP 3.Spread the cauliflower and corn mixture on the prepared baking sheet and roast for 20-25 minutes, or until golden brown and tender.
• STEP 4.While the cauliflower and corn are roasting, prepare the pico verde by combining the tomatillos, jalapeno, onion, cilantro, lime juice, and salt in a blender or food processor. Blend until smooth.
• STEP 5.Heat the tortillas in a dry skillet or on a griddle until warm and pliable.
• STEP 6.To assemble the tacos, spread a spoonful of pico verde on each tortilla, top with the roasted cauliflower and corn mixture, and garnish with additional toppings of your choice.
• STEP 7.Serve the cauliflower-corn tacos with pico verde immediately and enjoy!

Cooking Tips

• You can customize the toppings for these tacos based on your preferences. Some options include avocado, shredded lettuce, diced tomatoes, and crumbled queso fresco.
• If you prefer a spicier pico verde, you can add an additional jalapeno or some diced serrano peppers.
• Leftover roasted cauliflower and corn can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• These tacos are best served immediately after assembling to maintain the crispness of the roasted cauliflower and corn.
• If you have any leftover pico verde, it can be stored in the refrigerator for up to 5 days.
• To reheat the roasted cauliflower and corn, you can place them in a preheated oven at 350��F for about 10 minutes, or until heated through.