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December 21, 2016 / Chris Blum

Cauliflower Potato Tacos

Another winner from Skinny Taste. These veggie tacos have a little Indian spice – oh so good!

Ingredients:
3 1/2 c cauliflower, cut into 1 inch florets
1 medium russet potato, peeled and cut into 1/3 inch cubes
3 cloves garlic, minced
2 tbsp olive oil
1 1/2 tsp tumeric
1 1/2 tsp ground cumin
1/4 tsp red pepper flakes
1 tsp salt
1/2 c cilantro
1 jalapeno
1 1/2 tsp lime juice
1/4 tsp salt
8 corn tortillas
1/4 greek yogurt
1/4 red onion, sliced thin

Preheat oven to 450.

Combine cauliflower, potatoes and garlic in a bowl. Whisk together olive oil, tumeric, cumin, pepper flakes and salt. Toss with cauliflower and spread on a baking sheet. Bake until browned 20 – 25 minutes, stiring several times.

In a mini chopper combine Cilantro, jalapeño, lime juice and salt, process till combined. 

For the tacos: heat the tortillas for 3 min wrapped in a damp towel in the microwave. Fill with potato mixture, chutney, yogurt and onions.

Serves 4.

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