Description
These Buffalo Cauliflower Tacos are a bold twist on a classic, pairing spicy, oven-roasted cauliflower with a creamy blue cheese sauce. Perfect for meatless Mondays, game-day gatherings, or any night you crave a delicious and satisfying taco!
Equipment:
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Small bowl
- Spoon
- Dry skillet or microwave for warming tortillas
Ingredients
For the Buffalo Cauliflower
- 1 medium head cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup buffalo sauce
- 2 tablespoons unsalted butter, melted
For the Blue Cheese Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup crumbled blue cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Tacos
- 8 small tortillas (corn or flour)
- 1 cup shredded lettuce or cabbage
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup crumbled blue cheese
Instructions
Prepare the Cauliflower:
-
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, water, garlic powder, paprika, salt, and pepper until smooth.
- Add the cauliflower florets to the batter, ensuring each piece is well-coated.
- Arrange the coated cauliflower on the prepared baking sheet in a single layer.
- Bake for 20 minutes, flipping halfway through, until the batter is set and the cauliflower starts to crisp.
Buffalo Sauce Coating:
-
- In a small bowl, combine buffalo sauce and melted butter.
- After the initial bake, remove cauliflower from the oven and toss with the buffalo sauce mixture.
- Return the cauliflower to the baking sheet and bake for an additional 10 minutes until crispy.
Prepare the Blue Cheese Sauce:
-
- In a bowl, mix sour cream, mayonnaise, crumbled blue cheese, lemon juice, salt, and pepper until well combined.
- Adjust seasoning to taste. (For a smoother texture, blend the sauce briefly in a food processor.)
Warm the Tortillas:
-
- Warm tortillas in a dry skillet over medium heat for 30 seconds per side or in the microwave for 15-20 seconds.
Assemble the Tacos:
-
- Place a layer of shredded lettuce or cabbage on each tortilla.
- Add a portion of buffalo cauliflower on top.
- Sprinkle with diced celery, carrots, and crumbled blue cheese.
- Drizzle with blue cheese sauce.
Serve:
-
- Serve immediately with extra blue cheese sauce on the side, if desired.
Notes
In this recipe, we’ve added diced carrots alongside the traditional celery for a colorful crunch that enhances the flavor and adds nutritional value. This unique addition gives each taco an extra layer of texture, creating a delightful contrast with the soft, spicy cauliflower. The carrots bring a slight sweetness and balance to the tangy blue cheese sauce, making these tacos even more satisfying.
Make it Vegan: For a vegan version, replace the butter in the buffalo sauce with vegan butter, use plant-based mayonnaise and sour cream for the sauce, and choose a vegan blue cheese substitute.
Storage: Store any leftover buffalo cauliflower and blue cheese sauce separately in the fridge for up to 3 days. Reheat the cauliflower in the oven to keep it crispy.
Tips: For even crispier cauliflower, broil for the last 2-3 minutes, keeping an eye on them to prevent burning.
Nutrition
- Serving Size: 1 Taco
- Calories: 250 calories