About
A light take on tacos, perfect for autumnal lunches
These tacos are ideal for a laptop boxset marathon- they don't need cutlery and can be kept in the fridge and made up ready for you next Nextflix binge.
To make the smaller tacos, just find a bowl or mug that will fit twice on a tortilla wrap, and cut around with a sharp knife. I also used a large cookie cutter to make the even smaller tacos, which are perfect for snack-sized party food or with drinks. To stop from wasting too much of the tortilla, you can use a mix of both, like I did, to get the most out of each wrap.
Tags
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KelliDroze added Butternut Squash, Cauliflower And Pomegranate Tacos to Food
29 Jan 02:37
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Calah L. added Butternut Squash, Cauliflower And Pomegranate Tacos to FOOD
18 Jan 15:47
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Ava S. published her project Butternut Squash, Cauliflower And Pomegranate Tacos
05 Oct 18:45
You Will Need
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Step 1Start by preheating the oven to around 220°C. In a small roasting pan, drizzle in olive oil, salt and pepper, and add in the cauliflower florets. Roast in the oven for about 20 minutes.
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Step 2In the meantime, start preparing your squash to roast too. Grab a bigger try and again drizzle over with olive oil, add salt and pepper, and finally mix in with the squash. Roast for 20 minutes also. Keep an eye on the cauliflower as it will burn easily and may need taking out before the squash. You don't want either to have blackened edges but to be soft and just cooked the whole way through.
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Step 3While they're roasting, add the chickpeas, pomegranate seeds and parsley to a serving dish. Once the cauliflower and squash is cooked, stir into the mix and serve with warm tacos. Eat straight away.
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