Roasted Cauliflower and Squash Tacos

🥘 Ingredients

• butternut squash
  1 unit
• cauliflower florets
  1 unit
• chili flakes
  1 tsp
• chili powder
  1 tsp
• cumin
  1 tsp
• feta cheese
  ½ cup
• flour tortillas
  4 unit
• garlic
  2 cloves
• honey
  1 tbsp
• lime
  2 unit
• olive oil
  1 tbsp
• parsley
  1 unit
• pepper
  1 pinch
• salt
  1 pinch
• water
  1 tbsp
• yogurt
  1 c

🍳 Cookware

• baking sheet
• medium bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Place cauliflower florets on one baking sheet and butternut 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 would like.

   cauliflower florets: 1 unit, butternut squash: 1 unit, chili powder: 1 tsp, cumin: 1 tsp, honey: 1 tbsp, chili flakes: 1 tsp
2. 

   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 minutes , tossing once halfway through.

   olive oil: 1 tbsp, salt: 1 pinch, pepper: 1 pinch
3. 

   3

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

   parsley: 1 unit, lime: 2 unit, garlic: 2 cloves
4. 

   4

   In a medium bowl , combine 1/3 cup yogurt , minced garlic, half the parsley, and a few squeezes of lime. Season with salt and pepper. Stir in 1 TBSP water to thin out crema.

   yogurt: 1 c, water: 1 tbsp
5. 

   5

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

   flour tortillas: 4 unit
6. 

   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.

   feta cheese: ½ cup