Salsa Verde Cauliflower Tacos

Ingredients

• 1.5 Pound Cauliflower florets - 1 1/2 pounds, Cut into 1-inch pieces.
• 1 Pound Yukon Gold potatoes - 1 pound, Cut into 1/2-inch dice.
• 1 Count Poblano pepper - 1 large, Cut into 1/2-inch strips.
• 1 Count Yellow bell pepper - 1 large, Cut into 1/2-inch strips.
• 3 Tablespoon Olive oil - 3 tablespoons
• 1 Teaspoon Ground cumin - 1 teaspoon
• 1 Teaspoon Kosher salt - 1 teaspoon
• 0.5 Teaspoon Garlic powder - 1/2 teaspoon
• 12 Count Corn tortillas - 12 count
• 1 Cup Salsa verde - 1 cup
• 0.5 Cup Fresh cilantro - 1/2 cup

Instructions

1. Preheat and prep vegetables

   1. *Preheat oven to 425°F*. Cut cauliflower into *1-inch pieces*, potatoes into *1/2-inch dice*, and peppers into *1/2-inch strips*.

2. Season on the sheet pan

   2. Line the rimmed sheet pan with parchment. Add vegetables, olive oil, cumin, salt, and garlic powder; *toss on the pan* until *evenly coated*.

3. Roast until tender

   3. Spread vegetables in a single layer. Roast for *20 minutes*, then *turn with a spatula* and roast until *browned and tender*, 15 minutes more.

4. Warm the tortillas

   4. 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*.

5. Assemble and serve

   5. Fill tortillas with the roasted vegetables. Spoon on *salsa verde* and finish with *fresh cilantro* before serving.