I love tacos (who doesn’t?). Any type of taco will do, really – especially if it has lots of delicious toppings. (Ok, maybe I eat tacos primarily for the toppings – so sue me.) And though I’m not a vegetarian, I do love veggies, and am always looking for new ways to eat them. Recently I stumbled on the idea of buffalo cauliflower (cauliflower smothered in buffalo sauce? Yes please!), and even more importantly, buffalo cauliflower IN TACOS.
I found a great-looking recipe on thissavoryvegan.com, and decided to try it out. Of course I had to make a few tweaks, because that’s just what I do. I added Poblano peppers (because yum), a cilantro-lime crema sauce (double yum), and some cucumbers for added crunch. And voila! Buffalo Cauliflower Tacos with Cilantro-Lime Crema were born.
Skeptical that meatless tacos can be delicious? I don’t blame you, but trust me – these are AMAZING. With all that buffalo sauce, cilantro-lime crema, and your favorite taco toppings, you won’t miss the meat at all. I mean, just look at these:
If that’s not drool-worthy I don’t know what is.
I’m off to whip up another batch. If you make them yourself, drop me a line to let me know how they turn out for you!
Enjoy!
Buffalo Cauliflower Tacos with Cilantro-Lime Crema
Ingredients
Buffalo Cauliflower Tacos
- 1/2 head cauliflower cut in bite sized pieces (about 4-5c)
- 1/2 poblano pepper cut into strips
- 4 tsp olive oil
- 1 tsp garlic powder
- 1/2-3/4 c buffalo sauce separated
- salt & pepper to taste
- 8 taco-sized tortillas
- misc toppings: cucumber slices, avocado, jalapeno, green onions, more cilantro, etc
Cilantro-Lime Crema
- 1/2 c plain greek yogurt
- juice of 1/2 lime
- 1/4 c cilantro chopped
- 1 clove garlic minced or pressed using a garlic press
Instructions
For the Cilantro-Lime Crema:
- Mix all ingredients together and allow to chill in the refrigerator until your tacos are ready. This can be made a day in advance.
For the Buffalo Cauliflower:
- Preheat oven to 425°F. Line a large cookie sheet with foil.
- Mix together cauliflower, poblano pepper, olive oil, garlic powder, and 1/4c buffalo sauce. Add salt & pepper to taste.
- Spread mixture evenly on prepared cookie sheet and bake for 20 minutes, stirring halfway through.
- Then turn oven to broil and broil for 2-3 minutes (or longer if desired – this step adds a bit more crispiness to the cauliflower).
- Meanwhile, heat up the remaining buffalo sauce. When cauliflower is done, remove from oven and transfer to a bowl. Stir in the warmed buffalo sauce.
- Fill tortillas with the cauliflower mixture and add a dollop of the Cilantro-Lime crema, as well as your favorite toppings! I like cucumber slices, avocado, and lots of cilantro. 🙂
Notes
- This makes cauliflower that is cooked but still a bit crunchy – if you like yours more caramelized, bake a little longer.
- I used Frank’s Buffalo Wing hot sauce, and it was delicious, but feel free to use your favorite type of hot sauce.
- Want to make this vegan? Sub non-dairy yogurt/sour cream for the greek yogurt.
- For my cilantro-hating friends: Feel free to skip the crema and add some ranch – I promise I won’t judge.
- This makes enough filling for about 8 taco-sized tortillas. I used larger ones in the photos, because that’s what I had on hand. Use whatever kind you like best.
- To reheat leftovers, I highly recommend using the oven or stovetop (a cast-iron skillet would be great) to maintain maximum crispness. If it dries out while reheating, add a bit more hot sauce.