Taco nights with friends and family are fun, even more so when the tacos are on the lighter side. This recipe uses a colorful mix of roasted and raw veggies. The roasted, crispy bits on the cauliflower and sweet potato add a heartiness that make you not miss the classic seasoned ground meat filling, even for a second. Experiment with different vegetables. I bet it will be great. Serve a salad on side and will feed four hungry humans.
Preheat oven to 375 degrees. Combine cauliflower, sweet potato, and tomatoes with olive oil, a four-finger pinch of salt, and a few grinds or a pinch of ground black pepper. Toss together, place on baking sheet and roast until caramelized, about 25-30 minutes. Set roasted veggies aside in a bowl to cool.
Meanwhile, slice the red onion and start the vinegar soak for quick-pickled red onions. Prepare the squash, corn, and remaining ingredients and combine everything together in a large bowl, including drained pickled red onions, and fold to incorporate. Spoon into warm tortillas and serve.