The Pioneer Woman Tasty Kitchen
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Buffalo Cauliflower for Tacos

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Level: Easy

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Description

Veg heads don’t need to be an afterthought on Mexican night!

Ingredients

  • 1 head Cauliflower, Broken Into Florets
  • 2 Tablespoons Olive Oil
  • ½ teaspoons Salt
  • ¼ cups Butter
  • ⅓ cups Hot Wing Sauce, Plus More To Taste
  • 1 teaspoon Cornstarch
  • Additional Ingredients For Assembling Tacos (See Note)

Preparation

Preheat oven to 450ºF. Arrange cauliflower on a baking sheet and toss with olive oil and salt. Spread into a single layer and roast for 15 minutes.

Meanwhile, make the Buffalo sauce. Add butter and hot sauce to a small pan over medium heat. Stir cornstarch into 1 tablespoon of water until dissolved, then pour mixture into the pan. Stir buffalo sauce until ingredients are combined and sauce simmers. Taste, and add more hot sauce if you’d like, or more water 1 tablespoon at a time if the sauce thickens too much. Turn heat off the sauce.

When cauliflower has been roasting for 15 minutes, remove from the oven and pour half of the sauce over the entire pan. Toss cauliflower in the sauce to coat evenly, then spread in one layer again and return to the oven for 15–20 minutes more until cauliflower is dark and crispy at the edges.

While cauliflower is finishing, I like to prep the rest of the ingredients for tacos (see note below). When cauliflower is roasted, load it into tacos and serve with extra Buffalo sauce for drizzling. Enjoy!

Note: Use your favorite components for assembling tacos, such as taco shells, shredded lettuce, crumbled cheese, lime wedges, etc. Use anything you like!

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