Buffalo cauliflower tacos have all the zippy flavors of traditional buffalo wings, complete with a creamy, cooling blue cheese crema for relief from the heat. The prep takes just ten minutes with simple pantry ingredients. Pile them high with all your favorite taco fixings in a toasted flour tortilla, and you’re in for a weeknight dinner favorite.
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Why You're Going to Love These
Vegetarian dinner. This is a satisfying vegetarian dinner that’s hearty and full of flavor. I swear, you won't miss the meat.
Make it with meat. You could definitely add in some grilled chicken or leftover rotisserie chicken for a delicious buffalo chicken taco.
Super easy! Once you break down the cauliflower, all you have to do to make these is toss them in oil, then cornstarch, then sauce. While the cauliflower is roasting, you can whip up the crema, or watch Netflix. Up to you.
Hot and spicy. If you love buffalo wings, these will hit you right in the same place. I don’t use butter in the hot sauce step, but you can add some which will temper down the heat of the sauce a tad. But these are buffalo wings, so there’s a little spice involved.
Cool blue cheese crema. Pairing hot and spicy with cool blue cheese is so lovely and I wouldn’t dream of overlooking that classic combo. This blue cheese crema whips up with Greek yogurt for an extra boost of protein.
How to Make Buffalo Cauliflower Tacos
Preheat your oven to 450. Line one large or two small baking sheets with parchment.
Break down one head of cauliflower into small florets.
In a large bowl, toss cauliflower with oil. Combine cornstarch with paprika and garlic powder. Add cornstarch mixture to bowl and toss until cauliflower is coated.
Roast in the oven for 20 minutes, tossing it halfway through.
Combine hot sauce and honey in large bowl. Remove cauliflower from the oven and toss it in the hot sauce mixture.
Return cauliflower to the oven and roast for 10-20 more minutes. While the cauliflower is roasting, mix up the blue cheese yogurt crema and toast your tortillas.
How to Make Blue Cheese Yogurt Crema
Mix up the blue cheese yogurt crema. Stir together yogurt, garlic, blue cheese, and lime juice.
How to Toast Flour Tortillas
Place taco shells in a cast iron skillet on medium high heat. When the tortilla starts to puff up, flip it over. This takes about 30 seconds per tortilla.
Load up your taco shells with buffalo cauliflower and blue cheese crema. We also like these with this cucumber pico de gallo recipe for another cooling topping.
You can add any of your favorite toppings like black beans, corn, red onions, sliced avocado, crispy iceberg lettuce, tomatoes -- you name it.
Hungry for More Easy Vegetarian Dinners?
Spinach & White Bean Veggie Burgers
Steak & Mushroom Tacos with Crispy Tater Tots
📖 Recipe
Buffalo Cauliflower Tacos
Ingredients
Buffalo Cauliflower Tacos
- 1 head cauliflower
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ cup hot sauce -- like Frank's RedHot or Cholula
- 2 tablespoons honey
- 6 soft flour taco shells
Blue Cheese Yogurt Crema
- 1 cup Greek yogurt
- ½ cup blue cheese crumbles
- 1 clove garlic, minced
- 1 lime, juice and zest
Instructions
- Preheat your oven to 450. Line one large or two small baking sheets with parchment.
- Break down the cauliflower into small florets.
- In a large bowl, toss cauliflower with oil. Combine cornstarch with paprika and garlic powder. Add cornstarch mixture to bowl and toss until cauliflower is coated.
- Roast in the oven for 20 minutes, tossing it halfway through.
- Combine hot sauce and honey in large bowl. Remove cauliflower from the oven and toss it in the hot sauce mixture.
- Return cauliflower to the oven and roast for 10-20 more minutes, or until the cauliflower is brown and crispy.
- Toast taco shells on gas burner or in a cast iron skillet on medium high heat.
- Load up your taco shells with buffalo cauliflower and blue cheese yogurt crema.
Make Blue Cheese Yogurt Crema
- In a small bowl, stir together yogurt, garlic, blue cheese, and lime juice and zest.
This is amazing! We eat it at least once a month and I’ve shared it with almost everyone I know.
Hi, Rebecca, I'm thrilled that you enjoy these fun tacos! And thank you for sharing the recipe -- that really means a lot. Cara 🙂