Crispy Jalapeño Cream Cheese Buffalo Cauliflower Taquitos.
Ingredients
- 3 cups chopped cauliflower
- 2 tablespoons extra virgin olive oil
- 1 tablespoon seasoned salt
- 4 ounces cream cheese, at room temperature
- 1 jalapeño, seeded if desired, and chopped
- 2 tablespoons pickled jalapeños, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh dill, chopped
- 2 green onions, chopped
- 1/3 cup buffalo sauce
- 1 cup shredded pepper jack or cheddar cheese
- 16-20 corn tortillas, warmed
- 1/2 cup plain greek yogurt or sour cream
- 3 tablespoons buttermilk
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 2 tablespoons pickled jalapeños
- 1/2 cup fresh basil
- 1/2 cup fresh cilantro
- 1/4 cup fresh chopped chives
- kosher salt and black pepper
Shop ingredients
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Instructions
- 1. Preheat the oven to 425° F. On a baking sheet, combine the cauliflower, olive oil, paprika, seasoned salt, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.
- 2. In a bowl, combine the roasted cauliflower, cream cheese, jalapeño, pickled jalapeños, cilantro, dill, and green onions. Stir in the cheese and buffalo sauce.
- 3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the cauliflower down the middle of the tortilla. Roll up and place seam-side down on the baking sheet. Bake for 5-8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp.
- 4. Meanwhile, make the honey mustard ranch. Combine all ingredients in a blender and mix until creamy, season with salt.
- 5. Serve the taquitos topped with buffalo sauce, ranch, and any other desired toppings.
Source
Original recipe: View Original
