Buffalo Cauliflower Tacos

Food
Cauliflower Tacos Feature

You’ve probably seen those Tasty videos, right? I mean, you’d have to either not have Facebook or live under a rock to not be captivated and hungry by those little video recipes Buzzfeed does.

If you actually have no idea what I’m talking about, educate yourself here. Beware the vortex of deliciousness. I’ve decided to make every single recipe they have. I might need to start a new blog for that.

There was a recipe for Buffalo Cauliflower Tacos that crossed my friend’s Facebook page and she tagged me in the comments. Normally, I don’t do anything low carb. Go big or go home. (This is also why I can’t dine alone. I need someone to roll me out of restaurants and help me try everything on the menu!) However, I’m always down to try everything at least once. So I agreed to test these low-carb tacos.

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The fact that cauliflower was the star of this dish really made me hesitant. I mean, could there be a more boring, bland vegetable? Good thing these were kicked up a couple dozen notches by drenching the florets in hot sauce.

And maybe we added a little to much hot sauce. Because I burnt my nostrils. Yes, guys. I’ve got another episode of Cooking Gone Wrong with Britt. I really should pitch my kitchen fails to NBC. I’ve got enough fails for a couple seasons.

Here’s what happened.

The recipe called for a preheated oven at 425°F. This is crazy hot! The highest I will ever go is 400°F. We preheated the oven, let our cauliflower swim in hot sauce.

You probably know where this is going.

I went to check on the cauliflower. I opened the oven door. My face was a little too close.

WHOOSH!!

A plume of steam came at me and blew my pores wide open. The heat of the hot sauce went directly into those pores and proceeded to burn my nostrils. Imagine how you feel when you eat something just a little too spicy. Now imagine that feeling in your nose. It was not comfortable.

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But, the tacos were pretty good. You can pretty much go for any topping your little heart desires. We decided on avocados (Yup, I went there and didn’t hate them. We are learning to love these little guys.), tomatoes and cheese.

The cool and fresh tomatoes and creamy avocados cut the spiciness of the cauliflower, so it turned out really good!

Buffalo Cauliflower Tacos

  • Servings: 6
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INGREDIENTS

Cauliflower
1 head of cauliflower
2 tsp garlic powder
1 tsp salt
1/4 cup hot sauce
2 tablespoons butter, melted

Tacos (mostly optional, but recommended):
10 flour tortillas or 1 head butter leaf lettuce (or both, go crazy!)
1/2 cup halved cherry tomatoes
1 avocado, cubed
1/4 cup blue cheese or ranch dressing

INSTRUCTIONS

1. Preheat oven to 425ºF / 218ºC.
2. Cut the head of cauliflower in half. Using your hands, pluck bite sized florets from each half. Trim bottoms of florets as necessary.
3. Toss the cauliflower in a large bowl with the garlic powder, salt, hot sauce, and melted butter.
4. Spread cauliflower on a baking in a single layer and roast for 40 minutes, mixing after 20.
5. Assemble your tacos with your preferred toppings and shell and eat.

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Happy eating, friends!

XO _ britt

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