Recipe

Picture cauliflower florets tossed in fiery buffalo sauce, baked to golden crunch, then piled into warm tortillas with cool ranch slaw and tangy blue cheese crumbles. These Buffalo Cauliflower Tacos are the ultimate game-day swap—bold heat, satisfying bite, zero meat. Taco Tuesday? Party platter? Absolutely.

A quick crank with the Geedel Rotary Cheese Grater turns blue cheese into fluffy clouds—uniform, effortless, ready to melt hearts.

🥗Ingredients (Serves 4)

1 large head cauliflower (cut into bite-sized florets)

¾ cup buffalo sauce (Frank’s or similar)

2 tbsp olive oil or melted butter

1 tsp garlic powder

8 small flour or corn tortillas

½ cup ranch dressing

2 cups shredded cabbage or coleslaw mix

4 oz blue cheese (block)

Celery sticks (for serving)

Optional: lime wedges, cilantro

🔥Step-by-Step: Buffalo Tacos in 4 Moves

1. Prep the Cauli

Break cauliflower into uniform florets (aim for golf-ball size).

2. Sauce It Up

Whisk buffalo sauce, oil/butter, and garlic powder. Toss florets until fully coated. Spread on a lined baking sheet.

3. Crisp to Perfection

Bake at 450°F (230°C) until edges char and centers tender—shake pan halfway. Broil last minute for extra crunch.

4. Assemble the Fiesta

Warm tortillas.

Mix ranch with shredded cabbage for quick slaw.

Hand crank cheese grater (coarse blade): Crumble blue cheese over hot cauliflower.

Pile cauli + slaw into tortillas. Drizzle extra buffalo sauce. Serve with celery.

🍋Tips & Twists

Milder Heat – Mix buffalo with BBQ sauce.

Creamy Boost – Add avocado slices.

Crunch Layer – Toast Geedel-shredded breadcrumbs in butter.

Make-Ahead – Coat cauliflower up to 1 day ahead; bake fresh.

Vegan – Use plant-based ranch and skip cheese.

🌮Conclusion: Tacos That Turn Heads

These Buffalo Cauliflower Tacos aren’t just veggie—they’re addictive. Spicy, crunchy, cool, creamy, all in one handheld bite. With the cheese shredder, blue cheese crumbles are light, even, and party-ready in a crank. One sheet pan, one bold flavor, endless high-fives.