It’s no surprise that I love tacos and buffalo cauliflower. So, guess what I did? I married the two! Here’s an easy vegetarian recipe for buffalo cauliflower tacos. These babies can easily be made vegan by omitting the crema. Enjoy!
Buffalo Cauliflower Tacos
Ingredients
- 1 head cauliflower
- 1/2 cup Frank's Red Hot (or your fav buffalo sauce)
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp onion powder
- 1/4 cup fresh cilantro
- 1/2 cup diced onion
- 1 cup shredded cheese
- 1/2 cup diced pineapple
Instructions
- Preheat oven to 375 degrees. Wash, strain, and break up one head of cauliflower into bite size florets
- Toss in olive oil and roast in oven for 25 min
- Take out, flip and add seasoning
- Toss with Frank's Red Hot
- Put back in the oven for another 15 min or until golden brown (be careful not to burn)
- Take out cauliflower, set aside and prep toppings (onion, pineapple, cilantro, cheese)
- Assemble tacos and enjoy!
Notes
Chop up your favorite toppings. I went with thinly sliced (julienne) carrots, diced onion, fresh cilantro, diced pineapple, and grated some mild Cheddar.
If you prefer flour tortillas, you don’t need to toast these in a pan, but they’ll taste better! Or do it the way I did growing up: just heat up directly on the burner of a gas stove. But be careful not to burn yourself (or catch the tortilla on fire) when dealing with an open flame.
I whipped up a quick sauce to go with the tacos. Top tacos with the jalapeno cilantro crema for a cool compliment to the spicy tacos. Also great for dipping chips!
Jalapeno Cilantro Crema
Ingredients
- 1 cup plain Greek yogurt or sour cream
- 1 lime
- 1 small jalapeno
- 1/4 cup fresh cilantro
Instructions
- Combine all ingredients into blender/food processor
I love these tacos because most of the work is chopping and you only dirty one sheet pan. Leave me a comment, post your pics on Instagram, tag @thebitetonight, and let me know how they turned out!
