30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Buffalo Cauliflower Chilaquiles
Crispy buffalo cauliflower florets tossed in a homemade red salsa, served over fried tortilla chips and topped with a tangy crema.
Total Time
75
Yield
4
Calories
500 cal
Difficulty
Medium
Cuisine
Mexican
(0 reviews)
What You'll Need
Equipment:
Baking Sheet, Large Bowl, Skillet, Saucepan, Whisk •
Shop these items →
Instructions
Preheat oven to 400°F (200°C).
Cut cauliflower into bite-sized florets. Toss with Avocado Oil and Smoked Paprika and spread on a baking sheet. Roast for 25-30 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 sautéing the White Onion and Jalapeños in a little oil until softened. Add Garlic and cook for 1 minute more. Add Crushed Tomatoes, Cumin, Oregano, and Salt. Simmer for 15 minutes, stirring occasionally.
Prepare the Crema by whisking together Mexican Crema, Lime Juice, and Chili Powder.
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 3-4 minutes, until heated through.
Top the chilaquiles with the buffalo cauliflower, Queso Fresco, Cilantro, Avocado, and drizzle with Crema. Serve immediately.
