Salsa Verde Cauliflower Tacos
Roasted cauliflower, potatoes, poblano pepper, and yellow bell pepper folded into corn tortillas with salsa verde. A simple plant-based sheet-pan dinner with bright, tangy flavor.
- cauliflower
- dinner
- one-pan
- plant-based
- salsa verde
- sheet-pan
- tacos
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Yukon Gold potatoes · 1 Pound
Yukon Gold Potatoes
100%
Details
Cauliflower florets · 1.5 Pound
Kroger® Cauliflower Florets Bag BIG DEAL!
100%
Details
Yellow bell pepper · 1 Count
Fresh Yellow Bell Pepper
100%
Details
Poblano pepper · 1 Count
Fresh Poblano Peppers
100%
Details
Salsa verde · 1 Cup
Herdez® Salsa Verde Mild
Sale
50%
Details
Corn tortillas · 12 Count
Kroger® Soft Traditional White Corn Tortillas
40%
Details
Fresh cilantro · 0.5 Cup
Soli Organic™ Cilantro Bunch
29%
Details
Olive oil · 3 Tablespoon
Kroger® Pure Olive Oil
9%
Details
Ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
5%
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Garlic powder · 0.5 Teaspoon
McCormick Garlic Powder
3%
Details
Kosher salt · 1 Teaspoon
Morton Coarse Kosher Salt Coarse Salt for Cooking, 3 lb.
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- cauliflower florets-1 1/2 lb
- Yukon Gold potatoes-1 lb
- poblano pepper-1 large
- yellow bell pepper-1 large
- salsa verde-1 cup
- fresh cilantro-1/2 cup
- olive oil-3 tablespoons
- ground cumin-1 teaspoon
- corn tortillas-12 count
- kosher salt-1 teaspoon
- garlic powder-1/2 teaspoon
Preheat to 425°F with racks in upper and lower thirds. Use 18-by-13-inch rimmed pans. Cut cauliflower into 1-inch pieces, potatoes into ½-inch dice and peppers into ½-inch strips. Chop cilantro.
Cut potatoes on a stable cutting board and keep fingers clear of the knife blade.
Line pans with heat-rated parchment. Divide vegetables and oil, cumin, salt and garlic powder among pans. Toss and spread in single layers.
Roast for 20 minutes, stir and swap rack positions. Roast 15–20 minutes more, until potatoes and cauliflower are fully tender with browned edges.
Use oven mitts when handling the hot sheet pan.
Keep the pan level so hot oil and vegetables do not slide.
Transfer vegetables to a covered heatproof 4-quart bowl. Reduce oven to 350°F. Warm tortillas in small foil packets on an empty pan for 8–10 minutes, until center tortillas are warm and pliable; follow package directions if different.
Use oven mitts when moving the hot sheet pan.
Fill warm tortillas with roasted vegetables, salsa verde and cilantro. Serve extra vegetables alongside and cool hot filling briefly before eating.
Let the hot fillings cool slightly before eating.
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