Buffalo Cauliflower Tacos with Elotes
Buffalo cauliflower is like crack. I first made it with these pitas with ranch slaw, which were incredible, but I thought it would be super great in tacos as well. Answer: a resounding yes. Topped with just a bit of cilantro, queso fresco and diced red onions, this taco is simple but very, very flavorful.
And nothing goes better with tacos than elotes. Grilled corn kernels, a bite of mayo, more queso fresco and some spices are mixed together to create a creamy, delicious side dish. The kicker? Top the elotes with crumbled Takis Crunchy Fajitas tortilla chips for a crunch and a kick (and thank me later).
1 cauliflower head, cut into florets
1/2 c. all-purpose flour
1/2 c. water
2 t. garlic powder
1/4 c. melted butter
2/3 c. Frank’s RedHot Original Sauce
Street taco tortillas
Two ears of corn
1/2 red onion, diced
2 T. lite mayonnaise
1/4 t. smoked paprika
1/2 t. chili powder
1 T. queso fresco + additional for garnishing
Crumbled Takis Crunchy Fajitas tortilla chips
Salt & pepper, to taste
Cilantro, for garnishing
1) Preheat oven to 425 degrees. In a large bowl, add the flour, water, 1 t. garlic powder and season with salt and pepper. Whisk well so there are no flour chunks. Add the cauliflower florets to the bowl and toss thoroughly to coat.
2) Line a baking sheet with parchment paper and place the cauliflower onto the paper. Bake for 20 minutes, remove and toss, then bake for an additional 10 minutes.
3) While the cauliflower is cooking, remove the husks and silks from the corn and brush with olive oil. Turn the grill on high and cook the corn with the lid down for four minutes per side.
4) Add the butter to a large bowl and heat in the microwave until melted. Add the hot sauce to the bowl and whisk well to combine.
5) Dump the cauliflower into the bowl and use your hands to toss well. Add the cauliflower back to the oven and cook for 20 minutes. Remove and toss, then cook another 10 minutes.
6) While the cauliflower is in the oven, use a knife to remove the kernels from the corn on the cob and put them in a bowl. Add the mayonnaise, chili powder, a small handful of diced red onions and a tablespoon of queso fresco to the bowl. Season with salt and pepper and mix well.
7) The cauliflower should be crunchy at this point, but if not then feel free to cook it a bit more. Once it’s done, assemble the tacos by placing a few pieces of cauliflower onto a tortilla and top with red onions, queso fresco and cilantro.
8) Crunch up the Takis and sprinkle them onto the elotes.