Best 6 Buffalo Cauliflower Nachos Recipe By Tasty Recipes
Buffalo cauliflower nachos are a delicious and healthy alternative to traditional nachos. Made with roasted cauliflower florets tossed in a spicy buffalo sauce and topped with your favorite nacho toppings, this dish is sure to be a hit at your next party or game day gathering. The best part about buffalo cauliflower nachos is that they are easy to make and can be customized to your liking. Whether you like your nachos loaded with cheese, sour cream, and salsa or prefer a more simple approach, this recipe has you covered.
Here are our top 6 tried and tested recipes!
BUFFALO CAULIFLOWER RECIPE BY TASTY
Cauliflower is aaaaall the rage nowadays, and there's nothing like a new trend to get you excited to fire it up in the kitchen! Maybe you love cauliflower rice, or you're often found chowing down on a cauliflower crust pizza. But we're throwing it back with the recipe that started all the #cauliflowerlove: buffalo cauliflower. They're so flavor-packed that won't even miss wing night with these around.
Provided by Pierce Abernathy
Categories Appetizers
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
- In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
- Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
- Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
- Enjoy!
Nutrition Facts : Calories 265 calories, Carbohydrate 38 grams, Fat 9 grams, Fiber 4 grams, Protein 7 grams, Sugar 12 grams
CAULIFLOWER "MEAT" NACHOS RECIPE BY TASTY
Here's what you need: cauliflower, mushroom, olive oil, medium yellow onion, garlic, ground cumin, smoked paprika, chili powder, soy sauce, salt, pepper, tortilla chip, cherry tomato, black olive, jalapeño slice, shredded cheese blend, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Appetizers
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cut the cauliflower in half and break it into small florets.
- Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
- Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
- Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
- Preheat the oven to 350ºF (180ºC).
- Add the tortilla chips to an oven-proof dish.
- Load with the cauliflower "meat" and other toppings of your choice. Sprinkle with the shredded cheese.
- Bake for about 10 minutes, until the cheese has melted.
- Let cool for 5 minutes, then garnish with cilantro and serve.
- Enjoy!
Nutrition Facts : Calories 81 calories, Carbohydrate 12 grams, Fat 3 grams, Fiber 3 grams, Protein 4 grams, Sugar 4 grams
BUFFALO CAULIFLOWER BITES RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, flour, garlic salt, whole milk, hot sauce
Provided by Robin Broadfoot
Categories Sides
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450˚F (230˚C).
- Cut the head of cauliflower in half. Pluck bite-sized florets from each half. Trim bottoms of florets as necessary.
- In a medium bowl, mix the batter ingredients.
- Add cauliflower to the batter. Stir so each floret is fully coated.
- Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet and drizzle with olive oil.
- Bake for 20 minutes.
- Remove the cauliflower from the oven and toss with buffalo sauce.
- Return cauliflower to oven and bake for an additional 10 minutes until browned to your liking.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 23 grams, Fat 4 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
BUFFALO CAULIFLOWER TACOS RECIPE BY TASTY
Here's what you need: cauliflower, flour, milk, paprika, garlic powder, salt, pepper, hot sauce, vegetable oil, honey, tortilla
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450˚F (230˚C).
- On a cutting board, break the head of cauliflower into florets.
- In a large mixing bowl, add flour, paprika, garlic powder, salt, pepper, and milk, and stir until well combined.
- Add cauliflower florets to batter, making sure each piece is evenly coated.
- Transfer to a parchment paper-lined baking sheet and bake for 20 minutes, flipping halfway.
- In a small mixing bowl, combine hot sauce, vegetable oil, and honey, and stir until evenly combined.
- Brush hot sauce mixture on cauliflower and bake for an additional 20 minutes.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 250 calories, Carbohydrate 38 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, Sugar 11 grams
BUFFALO CAULIFLOWER NACHOS RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, smoked paprika, fine sea salt, freshly ground black pepper, hot sauce, siracha, butter, lime, tortilla chips, monterey jack cheese, cheddar cheese, avocado, radishes, celery stems, sour cream, fresh cilantro
Provided by Chris Salicrup
Categories Appetizers
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F (200˚C).
- On a large baking sheet, toss together the cauliflower florets, olive oil, paprika, salt, and pepper. Roast until tender, 20-25 minutes.
- In a large bowl, whisk together the hot sauce, sriracha, melted butter, and lime juice.
- Add the roasted cauliflower to the bowl and mix to coat.
- Scatter the tortilla chips over the baking sheet. Top with the cauliflower, Monterey Jack cheese, and cheddar cheese.
- Return the baking sheet to the oven and bake until cheese is melted and bubbling, about 5 minutes.
- Top with avocado, radishes, celery, sour cream, and cilantro. Serve warm.
- Enjoy!
Nutrition Facts : Calories 1270 calories, Carbohydrate 140 grams, Fat 69 grams, Fiber 15 grams, Protein 31 grams, Sugar 5 grams
CHEESY CAULIFLOWER NACHOS
This recipe is sponsored by Target. Roasted cauliflower florets stand in for tortilla chips in these delicious nachos and are just as satisfying while packing a nutritional punch. They're tossed with taco seasoning, then roasted to golden brown perfection and loaded with creamy refried beans, zesty salsa verde and more nacho toppings, including lots of melty cheese, of course.
Provided by Katie Lee Biegel
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
- Toss together the cauliflower, oil, taco seasoning, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Transfer to the prepared baking sheet. Bake until golden brown and tender, 20 to 25 minutes.
- Meanwhile, juice half of the lime into a small bowl, then cut the other half into 4 small wedges. Stir the sour cream into the lime juice until smooth. Finely dice the avocado and sprinkle it with a little salt and juice from 1 lime wedge. Thinly slice the jalapeño crosswise. Place the refried beans in a small bowl and mash with the back of a spoon to soften them. Set all the toppings aside until ready to serve.
- Push the baked cauliflower to the center of the baking sheet. Dollop the refried beans (about 1 tablespoon per dollop) over the top, then sprinkle evenly with a little salt and with the cheese. Return to the oven and bake until the beans are warmed through and the cheese melts, 2 to 3 minutes.
- Drizzle the salsa verde and lime sour cream over the cauliflower nachos. Top with the avocado, jalapeño and cilantro. Sprinkle with a little black pepper. Serve with the reserved lime wedges for squeezing.
Tips:
- Choose the right cauliflower. Look for a head of cauliflower that is firm and white, with no signs of bruising or wilting. A large head of cauliflower will yield about 4 cups of florets.
- Cut the cauliflower into even-sized florets. This will help them cook evenly. You can use a sharp knife or a food processor to do this.
- Toss the cauliflower florets in a mixture of olive oil, salt, and pepper. This will help them get crispy in the oven.
- Roast the cauliflower florets at a high temperature. This will help them get caramelized and crispy. Roast them for about 20 minutes, or until they are golden brown.
- While the cauliflower is roasting, make the buffalo sauce. This is a simple sauce made with buffalo sauce, butter, and honey. You can adjust the amount of buffalo sauce to taste.
- Once the cauliflower is roasted, toss it in the buffalo sauce. Be sure to coat the florets evenly.
- Top the cauliflower with your favorite nacho toppings. Some popular toppings include cheese, sour cream, guacamole, salsa, and jalapeños.
- Serve the cauliflower nachos immediately. They are best enjoyed hot and crispy.
Conclusion:
Buffalo cauliflower nachos are a delicious and easy-to-make appetizer or snack. They are perfect for parties or game days. The cauliflower is roasted until crispy and then tossed in a flavorful buffalo sauce. The nachos are then topped with your favorite nacho toppings and served hot.
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