HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Cauliflower And Squash Tacos
Crispy Cauliflower and Squash Tacos

Crispy Cauliflower and Squash Tacos

with Yogurt Crema and a Chili Honey Drizzle

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Dinnertime just got a seasonal upgrade with the addition of creamy butternut squash and roasted cauliflower inside these tortillas. The spices used to season the veggies bring lively flavors that ensure that this is one festive feast, especially when balanced with yogurt sauce and tangy lime. It’s so memorably tasty, we think you’ll still be raving about it for days and days.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Cauliflower Florets

8 ounce

Butternut Squash

1 teaspoon

Chili Powder

1 teaspoon


½ ounce


1 teaspoon

Chili Flakes

¼ ounce


1 unit


¼ teaspoon


⅓ cup



6 unit

Flour Tortillas

(ContainsSoy, Wheat)

½ cup

Feta Cheese


Not included in your delivery

2 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2092 kJ
Calories500 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate71 g
Sugar15 g
Dietary Fiber8 g
Protein17 g
Cholesterol20 mg
Sodium910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Spread out cauliflower on one baking sheet and squash on a second sheet. Sprinkle chili powder and cumin evenly over both. Drizzle squash with honey and sprinkle with as much of the chili flakes as you’d like.


Toss cauliflower and squash with a drizzle of olive oil and a pinch of salt and pepper each. Roast both veggies in oven until tender and lightly browned, 20-25 minutes, tossing halfway through.


Finely chop parsley. Cut lime into wedges. Mince garlic until you have ¼ tsp.


In a medium bowl, combine ⅓ 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 give mixture a drizzly consistency.


About 5 minutes before veggies are done roasting, wrap tortillas in foil. Place in oven to warm, about 5 minutes. TIP: Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.


Spread yogurt crema onto tortillas and fill each with cauliflower and squash. Sprinkle with feta cheese and remaining parsley. Divide between plates and serve with lime wedges for squeezing over.