Buffalo Cauliflower Tacos with Blue Cheese, Honey & Shallot Drizzle

Posted by Annette Bellisari on


For the cauliflower wings:

1 small head of cauliflower

3/4 cup all-purpose flour

3/4 cup unsweetened almond milk

1/4 cup water

3/4 cup panko bread crumbs

2 teaspoons garlic powder

2 teaspoons paprika powder

1 cup of Frank's Red Hot Buffalo Wings sauce

Sriracha sauce (optional)



For the tacos:

1 jar of Bellisari’s Blue Cheese, Honey & Shallot Spread

1 small romaine lettuce, chopped

1/4 small red cabbage, cut into stripes

1 avocado, cut into stripes

juice from one lime

Sriracha sauce

green onions, cut into rings

fresh cilantro

6 medium corn or flour tortillas


Heat the oven to 350 °F.

In a large bowl, combine the flour, milk, the water, the garlic powder, the paprika powder, the salt, and the black pepper. Cut the cauliflower into bite-sized florets. Dip the florets into the batter, so they're completely coated. Roll them in the panko breadcrumbs. Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Don't put them on top of each other. Bake for 25 minutes.

Remove them from the oven and dip them in the Buffalo sauce. Coat evenly. Put them back on the baking sheet. Bake for another 25 minutes.

Serve the cauliflower wings on the soft tortillas together with the lettuce, the red cabbage, the green onions, the cilantro, and the avocado. For the blue cheese sauce, slightly heat Bellisari’s Blue Cheese, Honey and Shallot spread in a saucepan on low and drizzle over the tacos. Squeeze some fresh lime juice on top. Enjoy!

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