Name: Buffalo Cauliflower Chilaquiles (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 Cauliflower-large head; 2 tbsp Olive Oil; 1/2 cup Hot Sauce-such as Frank's RedHot; 2 tbsp Butter-melted; 1 tsp Garlic Powder; 1/2 tsp Paprika; 1 (14.5 oz) can Diced Tomatoes-undrained; 1/4 cup Onion-chopped; 1 Jalapeño-seeded and chopped; 1 clove Garlic-minced; 1/4 tsp Cumin; 1/2 cup Queso Fresco-crumbled; 1/4 cup Cilantro-chopped; 1 Avocado-sliced; 6 cups Tortilla Chips-thick cut

Recipe tier

Crispy buffalo cauliflower florets tossed in a red salsa and topped with classic chilaquiles garnishes.

Total 1h

Serves 4

Steps 7

Ingredients 17

Soundtrack the cook

Soul kitchen · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

Share this playlist

Cauliflower
1 450 g Cauliflower-large head
2 tbsp 30 mL Olive Oil
Buffalo Sauce
cup 120 mL Hot Sauce-such as Frank's RedHot
2 tbsp 30 mL Butter-melted
1 tsp 5 mL Garlic Powder
tsp 2.5 mL Paprika
Salsa Roja
1 (14.5 oz) can 411 g Diced Tomatoes-undrained
cup 60 mL Onion-chopped
1 1 Jalapeño-seeded and chopped
1 clove 1 Garlic-minced
tsp 1.25 mL Cumin
Salt to taste
Garnishes
cup 120 g Queso Fresco-crumbled
cup 60 mL Cilantro-chopped
1 1 Avocado-sliced
Sour Cream to taste
Tortilla Chips
6 cups 720 g Tortilla Chips-thick cut

Equipment

As an Amazon Associate, Mealovate earns from qualifying purchases.

Instructions

🎙️ Cook with voice coach

Preheat oven to 400°F (200°C).
Cut cauliflower into bite-sized florets. Toss with Olive Oil and spread on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.
While cauliflower roasts, prepare the Buffalo Sauce by combining all Buffalo Sauce ingredients in a bowl.
Prepare the Salsa Roja by combining all Salsa Roja ingredients in a blender and blending until smooth. Set aside.
In a large bowl, toss the roasted cauliflower with the Buffalo Sauce.
In a large skillet, lightly fry the Tortilla Chips in a little oil until slightly crispy. Add the Salsa Roja and toss to coat. Cook for 2-3 minutes, until heated through.
Top the chilaquiles with the buffalo cauliflower, Queso Fresco, Cilantro, Avocado, and Sour Cream. Serve immediately.