Just add a simple sauce to cauliflower florets! They cook quickly in the oven. Scoop off the pan and top with jalapenos, lime, and ranch!
Origins of Tacos
Who exactly invented the taco? It’s still a bit of a mystery! But a professor who has spent much time researching the topic theorizes that tacos were invented by Mexican silver miners in the 18th century. (source)
Tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century. Authentic Mexican tacos tend to have simple ingredients such as corn tortillas, meat, lettuce, a small amount of cheese, and lime. (source)
It won’t take you long to realize that I love chicken. I especially love chicken tacos! Unfortunately, my kids don’t seem to feel the same way. They will eat meat, but nothing compared to their love for vegetables. After many complaints about how they could do without the chicken, I decided I would try something new.
These cauliflower bites are crunchy, have great flavor and will fill your tummy.
When I decided to add this delicious veggie to a tortilla, my kids went crazy. Just toss with this saucy goodness, bake on your favorite sheet pan (this one is our favorite non-toxic sheet pan), and have a quick meal in no time. Our family loves to top with jalapenos and ranch!
It’s the perfect weeknight meal!
Enjoy!
This post contains affiliate links. This means that if you click on a link and make a purchase, we will receive a small commission at no cost to you. All opinions are still our own. Thank you for supporting Dishing Up Grace!
Buffalo Cauliflower Tacos
Ingredients
- 1 head cauliflower cut into bite-size pieces
- 1/2 cup gluten-free hot sauce like Frank's Red Hot
- 1 tbsp dairy-free margarine or butter, melted
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- Corn Tortillas
- Sliced avocado
- Chopped romaine lettuce
- Sliced jalapenos
- Sliced green onions
- Ranch Dressing
Instructions
- Preheat oven to 450 degrees.
- Place chopped cauliflower in a gallon-size zip-top bag. In a small bowl, whisk together the margarine, hot sauce, and seasoning; add to the bag, zip and shake to coat all of the cauliflower. Scatter in a single layer on a baking sheet and roast for 15 minutes, stirring occasionally until browned and crisp on edges.
- Meanwhile, heat a skillet on the stovetop. Once hot, place the corn tortillas one at a time, turning until browned and crisp in spots. This keeps the tortillas from tearing when they’re filled!
- Assemble the tacos by laying out the tortillas, and top with the cauliflower, avocado, lettuce, jalapenos (optional), and onions. Spoon on some vegan ranch dressing and serve.