I can’t call this recipe healthy, however, I can say it’s a vegetarian taco recipe that’s worthy of trying–even if your not a vegetarian. Meanwhile, if you’re on Instagram, you may already know this dish is a popular one right now with clear staying power. This recipe was a fun one for me as I’m a huge cauliflower and taco lover already, hence, “cauliflower tacos” seemed like a natural recipe for me to develop and love. I did, however, keep my version of this trendy dish simple. In addition to wanting an easy recipe, I also wanted to make it appealing to even the youngest of eaters.
To clarify, Buffalo sauce itself is most recognizable by its vibrant orange color and rich, salty flavor. This popular tangy sauce is an American invention, most commonly associated with chicken wings served during the Super Bowl. But personally, I happen to love it on popcorn as well. Ultimately, this rather basic butter sauce is not actually all that hard to make, but the simple ingredients yield a truly decadent taste. So if you’ve never tired it, I think you should. That is to say, the butter and hot sauce combination is a nice pairing that makes the cauliflower, and this dish, pop with flavor.
Subsequently, if you’re a food history fan like myself, you may be interested to know the invention of Buffalo chicken wings can be traced to Anchor Bar, a small local hangout in Buffalo, New York. The bar’s proprietor, Teressa Bellissimo, is credited to having invented the well-known chicken dish in the early 1960’s. Like many dishes, this dish was developed in error when the bar received the wrong chicken delivery. By the early 1970’s, Buffalo chicken wings had exploded across the US and the rest they say, is history.
Buffalo sauce itself has now gone far beyond the world of wings. I’m not actually sure who had the idea of tossing this flavorful sauce with cauliflower, but the result was a brilliant one nonetheless. These zesty Buffalo cauliflower tacos are a great vegetarian alternative for your next taco Tuesday. Additionally, you may even be surprised by how well these veggie tacos are received by even the biggest meat lovers, my son included.
- 1 1/4 cups Louisiana Hot Sauce
- 1 cup unsalted butter
- 2 tablespoons white vinegar
- 1 teaspoon Worchester sauce
- 1/4-1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Step 1 In a small sauce pan add the hot sauce butter, vinegar, Worchester sauce, pepper, garlic powder and paprika and place over low heat. Bring to a simmer, whisking occasionally until the butter has melted. Remove room the heat and set aside to cool.
Buffalo Cauliflower Tacos
- 1 cauliflower head, cut into small bite-sized florets
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 cup homemade Buffalo sauce (see above)
- 8-10 small corn tortillas, for serving
- 1 1/2 cups shredded iceberg lettuce, for serving
- Ranch dressing, for drizzling
- Step 1 Preheat the oven to 425 degrees F.
- Step 2 In a large mixing bowl add the cauliflower florets, olive oil. Garlic powder and chili powder and gently toss to coat. Add the Buffalo sauce and using a large rubber spatula, gently mix to distribute the sauce evenly.
- Step 3 Place the seasoned cauliflower on a sheet pan and spread out so the florets are not overcrowded. Place in the oven and bake for about 20 minutes, rotating the pan halfway through.
- Step 4 While the cauliflower is baking, reheat the additional Buffalo sauce and reserve.
- Step 5 Remove from the oven and drizzling with some additional Buffalo sauce.
- Step 6 To assemble the tacos: heat the fresh or store-bought tortillas slightly, place some shredded lettuce in the tortilla, followed by a generous scoop of roasted cauliflower. Drizzle the with ranch dressing and serve.
Follow my blog with Bloglovin