Buffalo Cauliflower Tacos with Cilantro-Lime Crema
Adapted from thissavoryvegan.com's delish recipe!
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Main Course
Keyword: Buffalo Cauliflower Tacos with Cilantro-Lime Crema, Tacos, Vegetarian
Servings: 8tacos
Ingredients
Buffalo Cauliflower Tacos
1/2headcauliflowercut in bite sized pieces (about 4-5c)
1/2poblano peppercut into strips
4tspolive oil
1tspgarlic powder
1/2-3/4cbuffalo sauceseparated
salt & pepper to taste
8taco-sized tortillas
misc toppings: cucumber slices, avocado, jalapeno, green onions, more cilantro, etc
Cilantro-Lime Crema
1/2cplain greek yogurt
juice of 1/2 lime
1/4ccilantrochopped
1clovegarlicminced 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
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.