52m$14.67Salsa 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.
- Energy
- 407 calories per serving
- Protein
- 9.5 g per serving
- Carbs
- 65.5 g per serving
- Fat
- 12.8 g per serving
- Sodium
- 797 mg per serving
Shopping options
Olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Cauliflower florets
1.5 Pound
Kroger® Cauliflower Florets Bag BIG DEAL!
100%
Salsa verde
1 Cup
Kroger® Mild Tomatillo Salsa Verde
50%
Garlic powder
0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
Ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Poblano pepper
1 Count
Fresh Poblano Peppers
100%
Kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Fresh cilantro
0.5 Cup
Soli Organic™ Cilantro Bunch
29%
Corn tortillas
12 Count
Kroger® Soft Traditional White Corn Tortillas
40%
Yukon Gold potatoes
1 Pound
Yukon Gold Potatoes
100%
Yellow bell pepper
1 Count
Fresh Yellow Bell Pepper
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- cauliflower florets-1.5 lb
- Yukon Gold potatoes-1 lb
- poblano pepper-1 large
- yellow bell pepper-1 large
- salsa verde-1 cup
- fresh cilantro-0.5 cups
- olive oil-3 tbsp
- ground cumin-1 tsp
- corn tortillas-12 count
- kosher salt-1 tsp
- garlic powder-0.5 tsp
Preheat oven to 425°F. Cut cauliflower into 1-inch pieces, potatoes into 1/2-inch dice, and peppers into 1/2-inch strips.
Cut potatoes on a stable cutting board and keep fingers clear of the knife blade.
Line the rimmed sheet pan with parchment. Add vegetables, olive oil, cumin, salt, and garlic powder; toss on the pan until evenly coated.
Spread vegetables in a single layer. Roast for 20 minutes, then turn with a spatula and roast until browned and tender, 15 minutes more.
Use oven mitts when handling the hot sheet pan.
Keep the pan level so hot oil and vegetables do not slide.
Push vegetables to one side of the pan. Add corn tortillas in a stack to the open side and warm for 2 minutes until soft and pliable.
Use oven mitts when moving the hot sheet pan.
Fill tortillas with the roasted vegetables. Spoon on salsa verde and finish with fresh cilantro before serving.
Let the hot fillings cool slightly before eating.
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