Buffalo Cauliflower Taco

Buffalo Cauliflower Taco

David Venable

Prep Time: 20 minutes

Serves: 8

Ingredients

  • 1 small head cauliflower, broken down into small, bite size pieces
  • 2 Tbsp neutral oil
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 cup buffalo hot sauce
  • 1/4 cup ranch dressing
  • 1/2 tsp fresh dill, chopped
  • 8 (6”) flour tortillas
  • 1/4 Spanish onion, diced fine
  • 1 stalk celery peeled and sliced thin
  • 1 (4”) piece of cucumber, peeled and sliced thin
  • 1/2 cup crumbled blue cheese
  • Celery leaves for garnish

Preparation

Heat oven to 350°F.

Toss cauliflower with oil, salt and pepper, and bake for 30 minutes on a cookie sheet, or until just tender. While cauliflower is in the oven, make the dressing by whisking buffalo sauce, ranch dressing and dill together.

To build the tacos: Toss the hot, cooked cauliflower with the Buffalo dressing. Wrap the tortillas in a clean kitchen towel and microwave for 20 to 30 seconds. Divide the cucumber slices between all the tortillas, followed by the cauliflower.

Finish by dividing the blue cheese, onion and celery evenly between the tacos and garnish with a few celery leaves on each.

Cook's Notes

This recipe is versatile enough to try with most roasted vegetables.

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