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Roasted Cauliflower and Squash Tacos

Roasted Cauliflower and Squash Tacos

with Yogurt Crema

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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.

Tags:SpicyVeggie
Allergens:MilkWheat

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Cauliflower Florets

8 ounce

Butternut Squash

1 teaspoon

Cumin

1 teaspoon

Chili Flakes

½ ounce

Honey

1 teaspoon

Chili Powder

½ cup

Feta Cheese

(ContainsMilk)

¼ ounce

Parsley

1 unit

Lime

2 clove

Garlic

6 unit

Flour Tortilla

(ContainsWheat)

1 unit

Yogurt

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2418 kJ
Calories578 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate74 g
Sugar13 g
Dietary Fiber8 g
Protein20 g
Cholesterol20 mg
Sodium853 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Finely chop parsley. Cut lime into wedges, reserving 2 wedges for serving. Mince ¼ tsp garlic.

4

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.

5

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

6

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.