Taco variations on request.

I posted a photo of dinner the other night to Instagram and got so many questions about it, I thought I’d go ahead and make it a blog post.

Buffalo cauliflower ranch cole slaw tacos with avocados and radishes. It’s a mouthful of a name, isn’t it? It’s actually an easy dinner that you can make with homemade ranch and buffalo sauce or use the bottled stuff (which is what I did). Want to grab a bag of pre-cut cauliflower and shredded slaw mix instead of chopping it yourself? You can do that too. If you have blue cheese fans, this might be really fun with my friend Chef Mark’s blue cheese (and bacon) cole slaw (recipe below) instead of ranch. (Or hey, just sub blue cheese dressing for ranch dressing. You do you.)

For the cauliflower, I loosely followed this New York Times Food method: Toss cauliflower with olive oil, salt, pepper and roast at 400 for 15 minutes. Remove from oven, toss with buffalo sauce and return to oven. I put them back in at 400 for another 10 minutes, but you could broil them for 5 minutes instead.

For the cole slaw, I tossed some chopped cabbage with ranch dressing until it seemed about right. I know some of you need exact measurements, but I feel like cole slaw dressing (or really, any sort of dressing) is a highly subjective thing – some people love lots of sauce, some not so much. So start with a few tablespoons and add more from there, tasting as you go. You might want to make the slaw and stick it in the fridge before you pop the cauliflower in the oven to give it time for the flavors to meld together. Or make some blue cheese cole slaw:

1/2 cup Duke’s Mayo
Teaspoon each of salt & pepper
Tablespoon of sugar
2 Tablespoons of rice vinegar

Toss with 1/2 head shredded cabbage. Add blue cheese (and bacon if desired) to taste.

While the cauliflower was in the oven, I chopped some avocados and sliced some radishes. (It’s radish season, so they kinda get tossed into everything these days). Two of us ate our tacos on soft corn tortillas, one of us preferred to use a flour tortilla and make it more of a burrito. Even the non-cauliflower fan liked it. And hey, if they don’t like the idea of eating it as a taco, just throw it all in a bowl, call it a salad and be done. It’s a pretty quick and easy meatless dinner that goes together easily. I happened to make it with local produce (with the exception of the avocado) with the chopped cabbage being leftover from a recent Thai Peanut Noodle Salad dinner, which is why it wasn’t chopped as finely as it could have been for slaw. If you do make your own ranch, it could be fun to use fresh cilantro for the herbs- or just sprinkle it on top. Sometimes I do white beans in buffalo sauce, so that could be a fun option here too. Either way, this feels like one of those recipes that’s a launchpad for all sorts of ideas and inspirations, hence my loosey goosey post of it.

Oh, inspiration for this came from here, here, and here.

2 thoughts on “Taco variations on request.

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