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American Recipes
Roasted Cauliflower and Squash Tacos

Roasted Cauliflower and Squash Tacos

with Yogurt Crema

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Rated 3.6 / 4out of 793 ratings
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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Cauliflower Florets

8 ounce

Butternut Squash

1 teaspoon


1 teaspoon

Chili Flakes

½ ounce


1 teaspoon

Chili Powder

½ cup

Feta Cheese


¼ ounce


1 unit


2 clove


6 unit

Flour Tortilla


1 unit



Not included in your delivery

4 teaspoon

Olive Oil





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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat and prep
Preheat and prep

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.

Roast cauliflower and squash
Roast cauliflower and squash

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.

Prep remaining ingredients
Prep remaining ingredients

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

Make yogurt crema
Make yogurt crema

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.

Warm tortillas
Warm tortillas

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

Finish and plate
Finish and plate

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.