Mt. Baker area, March 30, 2017

Buffalo Cauliflower Tacos

These Buffalo cauliflower tacos are a household favorite. Well, OK, the kids won’t touch ’em because spicy, and because cauliflower, but if you’re looking for a vegetarian option, or if you just want to change it up a little bit, you could try these.

Buffalo cauliflower tacos with pickled vegetables

I don’t have a fixed “recipe” for most food I prepare, and these Buffalo cauliflower tacos are no exception to that rule. They’re pretty simple though, so you could use this recipe as a starting point.

  • 1 head of cauliflower
  • 1/2 cup of mayonnaise
  • 1/4 cup of Frank’s Red Hot Sauce
  • Salt & Pepper to taste

Preparing the Buffalo Cauliflower

Remove the stems from the cauliflower and chop the florets mediumly small. In a large mixing bowl, add the chopped cauliflower, mayonnaise, Frank’s, and some salt & pepper. Mix well until all the cauliflower is coated evenly. You might want more Frank’s, but 1/4 c is probably good to start with.

Spread the cauliflower over parchment paper on a baking sheet and pop it in the oven at 400 degrees for 30ish minutes, maybe more, until the cauliflower becomes tender and starts to brown up a bit.

Garnishes & Dressing

I like to garnish these with leaf lettuce, pickled vegetables (pickles, jalapenos, maybe radishes, etc.), and bleu cheese dressing. The dressing can also be house-made!

  • 1 cup mayonnaise
  • Black pepper to taste
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp Lemon juice
  • 1 tsp olive oil
  • 1/3 cup bleu cheese, crumbled

Mix all those ingredients together. If the dressing is too thick, you could stir in 1 tsp of cold water, repeating until you’ve got the desired consistency/thickness.

Buffalo cauliflower tacos with bleu cheese dressing and shredded cheddar. Overkill? Maybe…


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