Green Buffalo Crispy Cauliflower Tacos

0 stars based on 0 votes.
0 ratings
Rate This Recipe
Green Buffalo Crispy Cauliflower Tacos


Green Buffalo Sauce

Blue Cheese Crema

  • 1 cup blue cheese crumbles
  • 1 cup heavy cream
  • 1/4 cup milk

Pickled Carrots and Celery

  • 2 cups rice wine vinegar
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 carrot, cut into matchsticks
  • 1 celery stalk, cut into matchsticks

Fried Cauliflower

  • 2 cups all-purpose flour
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 3 cups cauliflower, florets picked into bite size pieces
  • 1 quart buttermilk
  • 1 gallon canola oil, for frying
  • 10 corn or flour tortillas
  • 1 bunch cilantro, leaves picked


Prepare the Green Buffalo Sauce: Preheat oven to 400°.

Brush poblano peppers with oil and place in oven until dark and charred, but not burned (approximately 15-20 minutes). Cool and remove stems and seeds; keep skin for flavor.

In a medium saucepot, add all ingredients except roasted poblano peppers and butter. Over medium-high heat, cook until sauce comes to a boil. Remove from heat and let cool. When sauce is completely cool, add to a blender with roasted poblano peppers and butter and blend until sauce is completely incorporated. Strain sauce with a fine mesh strainer.

Prepare the Blue Cheese Crema: Add all ingredients to a saucepot and bring to a simmer over medium-high heat; remove from heat. Place blue cheese mixture in a blender and blend until well incorporated. Set aside.

Prepare the Pickled Carrots and Celery: In a pot, bring vinegar, sugar, water and salt to boil over high heat. Remove from heat and pour over carrots and celery. Let cool and reserve.

Prepare the Cauliflower: Combine flour, kosher salt, black pepper and paprika in a bowl. Add the cauliflower and toss to coat. Place in buttermilk and roll cauliflower around until coated completely. Toss cauliflower in flour mixture a second time until completely coated.

In a frying pan or deep fryer, heat oil over high heat to 350ºF. Fry cauliflower until golden brown, about 3-4 minutes. Remove and toss in Green Buffalo Sauce.

To serve, place cauliflower in your favorite corn or flour tortilla; top with blue cheese crema, pickled vegetables, and cilantro. Serve hot.

Makes 8 to 10 servings.

Created by Chef Cesar Zapata of The Federal Food, Drink & Provisions.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!