Day 18 of Lent - A Recipe For You

It’s just an ordinary supper on a Saturday. But it’s one of our favorites. Every time I make it, The Preacher remarks that he could eat it every night.

1 head of cauliflower, chopped

1 bag frozen, loose roasted corn

Place these on a cookie sheet, one layer, spread across. Add a drizzle of olive oil, a couple pinches of coarse salt, and sprinkle some smoked paprika and some chili powder over all.

Roast at 425 degrees for about 20 minutes…

Meanwhile, warm/brown some corn tortillas, chopped some washed fresh cilantro, and load some small bowls with all the good stuff your family loves. For us, that would be either cheddar cheese or feta (I prefer feta, but we were out today), sour cream, smashed avocado, and salsa verde.

When the roasted veggies are done, build your taco.

It’s a guaranteed home run.

I have totally made this for guests. The only thing I do differently is amp it up a little, adding two kinds of cheeses, some red salsa to go with the green, and some black bean soup.