Buffalo Cauliflower Tacos with Ranch, Blue Cheese and Celery Carrot Salsa
These oven roasted buffalo cauliflower tacos are SO GOOD! Spicy buffalo glazed cauliflower florets are paired with a super crunchy celery and carrot salsa and topped with ranch dressing and blue cheese crumbles. They're the perfect vegetarian bar food mashup that's great for dinner, game days, and lunches!
Servings: 2 people
for the tacos
- 1/2 head cauliflower (or about 5 cups) chopped
- 1/2 cup buffalo sauce divided
- 1/3 cup blue cheese crumbles
- 1/2 cup ranch dressing
- corn tortillas, toasted
For the salsa
- 1/2 cup carrots finely chopped
- 1/2 cup tomatoes finely chopped
- 1/2 cup celery finely chopped
- 1/4 cup cilantro finely chopped
- 1/4 lime juiced
Preheat oven to 425 degrees.
Toss cauliflower with 1/4 cup buffalo sauce and sprinkle with salt.
Place on a lined baking sheet and spread the florets evenly apart. Bake for 25 minutes.
Meanwhile, assemble the carrot celery salsa. Combine carrots, tomatoes, celery, cilantro, lime juice and salt then toss.
Once the cauliflower is tender and browned, remove from the oven and toss with the remaining buffalo sauce.
Assemble tacos by adding a few scoops cauliflower, a drizzle of ranch, a spoonful of carrot celery salsa and some blue cheese crumbles.