Buffalo Cauliflower Tacos
1 1/4 cups Louisiana Hot Sauce
1 cup unsalted butter
2 tablespoons white vinegar
1 teaspoon Worchester sauce
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
For the Cauliflower:
1 cauliflower head, cut into small bite-sized florets
2 tablespoons Extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 cup homemade Buffalo sauce (see above)
8-10 small corn tortillas, for serving
1 1/2 cups shredded iceberg lettuce, for serving
Ranch dressing, for drizzling
For the Buffalo Sauce: In a small sauce pan add the hot sauce butter, vinegar, Worchester sauce, pepper, garlic powder and paprika and place over low heat. Bring to a simmer, whisking occasionally until the butter has melted. Remove room the heat and set aside to cool.
For the Cauliflower: Preheat the oven to 425 degrees F.
In a large mixing bowl add the cauliflower florets, olive oil. Garlic powder and chili powder and gently toss to coat. Add the Buffalo sauce and using a large rubber spatula, gently mix to distribute the sauce evenly.
Place the seasoned cauliflower on a sheet pan and spread out so the florets are not overcrowded. Place in the oven and bake for about 20 minutes, rotating the pan halfway through.
While the cauliflower is baking, reheat the additional Buffalo sauce and reserve.
Remove from the oven and drizzling with some additional Buffalo sauce.
To assemble the tacos: heat the fresh or store-bought tortillas slightly, place some shredded lettuce in the tortilla, followed by a generous scoop of roasted cauliflower. Drizzle the with ranch dressing and serve.