Sometimes I just want my taco to
look a little more dazzling. And Romanesco cauliflower definitely does the
trick when it comes to dazzling a plate. These tacos are actually not much of
a taco, being that they contain mostly Mediterranean flavors and components.
But even though, the tortilla, albeit made of potatoes, is still a tortilla!
So I’m calling them tacos anyway. Now that we got that out of the way, enjoy
making this super simple, vegan, recipe!
Roasted Delicata Squash, Fennel & Onions
Okay,
admit it. I’ll bet that more times than not, when you glance at the delicata
squash at the market you think, “Wow that would make a lovely table
decoration.” Don’t feel in the dark. It is a cool looking squash. And I
am sure you are not alone. Here is the great news though. It tastes better
than it looks, and you can eat the whole thing, skin and all. I guess that’s
why they call it “Delicata,” although I have done no research to
back this notion– just a hunch. This recipe is extremely easy, bringing
delicata squash and fennel together like soul mates. Add this to your
Thanksgiving menu or serve it as a quick and easy weeknight vegan meal. I
recently featured winter squash on my nutrition blog in an article titled 10
Superfoods for your Autumn Grocery List. So dig in, and know you
are getting some awesome nutrition. Oh, and you can serve this right out of
the oven, or make it a couple hours ahead and enjoy it at room
temperature.