Buffalo Cauliflower Tacos with Cilantro-Lime Crema
Adapted from thissavoryvegan.com's delish recipe!
Servings: 8 tacos
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
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.