Ingredients
  • 1 medium head cauliflower, trimmed and thinly sliced

  • 1 medium bell pepper, sliced

  • 1 medium onion, sliced

  • 3 tablespoons extra-virgin olive oil

  • 1 ½ teaspoons chili powder

  • 1 teaspoon ground cumin

  • ½ teaspoon ground coriander

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper

  • ½ cup salsa

  • ¼ cup chopped pickled jalapeño peppers

  • Chopped fresh cilantro for garnish

  • 12 corn tortillas, warmed

 

Procedure

1. Preheat oven to 425°F.

2. Combine cauliflower, bell pepper, onion and oil in a medium bowl and toss to coat. Sprinkle with chili powder, cumin, coriander, salt and pepper and toss until well coated. Carefully add the mixture to the hot pan. Roast, stirring once, until the vegetables are tender, about 30 minutes.

3. Set broiler to high. Broil the vegetables until lightly browned, about 2 minutes.

4. Top the vegetables with salsa, jalapeños and cilantro, if desired. Serve with tortillas.