Buffalo Cauliflower Tacos

5 from 3 votes

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.

Prep Time20

Cook Time40

Total Time1

Course: Appetizer, Main Course

Cuisine: American

Servings:

Calories: 227kcal

Author: Cara Lanz

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.

Nutrition