Can a person stalk a cookbook? I feel like posting twice in the span of a month about dishes I’ve tried from The Forest Feast  is a bit excessive, but I wanted to share these delicious corn and cauliflower tacos (recipe here and below) before fresh sweet corn is out of season. The nuttiness of the roasted cauliflower, sweetness of the nearly caramelized corn, kick of the spices and saltiness of the feta makes for an awesome combination. Read on for more about these fabulous and fresh tacos, and why I find them so surprisingly good.

A pretty dish, made even prettier by this Anthropologie plate.

Simple ingredients of sweet corn, cauliflower, and spices. I use these Pottery Barn shatterproof melamine (a.k.a. plastic) platters all the time. With cement floors I tend to go with plastic (er, I mean shatterproof melamine) whenever I can.
To cut the corn, place one end in a bowl and slice off the kernels. If you are doing more than a few ears of corn, turn a second, smaller bowl upside down within the larger one, and slice (so the kernels fall into the larger bowl).
Mix the corn with the chopped cauliflower, toss in olive oil and roast for 15-20 minutes in 425 degree heat.
Key toppings include plain Greek yogurt (or sour cream, if you prefer) and hot sauce, but feel free to add other sauces and cheeses.
Assorted Anthropologie bowls here and here.
One more look at this lovely dish.

Reality Check. I was drawn to this recipe because I love anything with roasted cauliflower, but I honestly did not think it would go over that well with my meat and potatoes family (and by meat and potatoes I mean the meat and potatoes burrito at Taco John’s). As you can see from the picture with the condiments, I had plenty of things on hand to dump, melt and spread on the tacos. To my surprise, it was a huge hit with everyone with just the simple, fresh ingredients.

Recipe (for approx. 4 tacos)

2 ears sweet corn
1 medium cauliflower
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
1/2 teaspoon garlic powder

Olive oil to toss; salt and pepper to season
Greek yogurt, feta cheese and hot sauce for topping
Tortillas of your choice

Preheat the oven at 425 degrees
Slice kernels off of cobs
Chop cauliflower

Toss corn and cauliflower in olive oil and spices, then top off with salt and pepper (for extra kick I added a dusting of the other spices as well)

Roast for 15 to 20 minutes; spoon into warm tortillas; top as desired and enjoy!

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