Skip To Main Content

Green Buffalo Crispy Cauliflower Tacos

Created by Chef Cesar Zapata of The Federal Food, Drink & Provisions.
Recipe uses Green Jalapeño Sauce
Green Jalapeño Sauce
Makes 8 to 10 servings.
Green Buffalo Crispy Cauliflower Tacos
Green Buffalo Crispy Cauliflower Tacos


Green Buffalo Sauce
2 poblano peppers, roasted whole
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons apple cider vinegar
2 tablespoons honey
1/2 cup butter
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.

You may also like:

You will need:

Green Jalapeño Sauce

Mild jalapeño flavor. Pairs well with dips and Mexican cuisine.

Green Jalapeño Sauce