Potato and cauliflower tacos

Name: Potato and cauliflower tacos
Ingredients: 1 generous tsp cumin; 1/4 tsp ancho chili powder; 1 tsp smoked paprika; 4 tbsp extra virgin olive oil; 1 lb Yukon gold potatoes, peeled and cut into bite sized wedges; 1 head of cauliflower, cored and florets cut into medium size (they will shrink when roasted); 1 tsp fine sea salt; 1/4 tsp fresh ground pepper; corn or flour taco sized tortillas, warmed; 1 1/2 to 2 cups queso fresco, crumbled (or feta cheese; or Vegan feta cheese for plant-based); bunch of cilantro, chopped for garnish; can of pickled jalapenos, optional for garnish

northwestspoonblog.wixsite.com

Veggie lovers will love these roasted potato and cauliflower tacos with queso fresco. Potato and cauliflower tacos with queso fresco are easy to make and taste

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Ingredients

1 generous tsp cumin
1/4 tsp ancho chili powder
1 tsp smoked paprika
4 tbsp extra virgin olive oil
1 lb Yukon gold potatoes, peeled and cut into bite sized wedges
1 head of cauliflower, cored and florets cut into medium size (they will shrink when roasted)
1 tsp fine sea salt
1/4 tsp fresh ground pepper
corn or flour taco sized tortillas, warmed
1 1/2 to 2 cups queso fresco, crumbled (or feta cheese; or Vegan feta cheese for plant-based)
bunch of cilantro, chopped for garnish
can of pickled jalapenos, optional for garnish