Buffalo Cauliflower and Buttersquash Tacos

Late fall screams roasted veggies and I’m always looking for another meatless and gluten free meal. Think smokey red chile and blue cheesey green chile sauce smothering roasted cauliflower, butternut squash and red onions. Yum. This recipe feeds four.


Taco Filling

  • 1 head of cauliflower cored and flowered
  • 4 cups butternut squash diced
  • 1 red onion sliced
  • 4 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon McCormick Gourmet Korean-style red pepper
  • 1 teaspoon smoked paprika
  • 1/2 cup spinach chopped
  • 1/4 cup blue cheese crumbles
  • 1/4 cup pomegranate seeds

Corn Tortillas

  • 12 corn tortillas
  • 2 tablespoons corn oil

Blue-Green Chile Dressing

  • 1/2 cup Litehouse blue cheese dressing
  • 1/4 cup drained, defrosted Bueno Green Chile

White Corn Salsa

  • 2 cups drained, defrosted petite white corn
  • 2 tablespoons drained, defrosted Bueno Green Chile
  • 1/2 lime sqeezed
  • dash of salt


Prep your cauliflower, butternut squash and red onion and place into a large mixing bowl. Add olive oil, salt, onion powder, Korean-style red pepper and smoked paprika and toss lightly.

Spread on to a roasting pan and cook in a 350 degree oven for 1 hour, stirring at the 30 minute mark.

While your taco filling is roasting, make the white corn salsa and blue-green chile dressing. Defrost the frozen white corn until it is room temperature. Add the defrosted green chile, lime juice and dash of salt.I like to throw in a few pieces of chopped spinach for color. Stir and set aside.

In a separate bowl, add the Litehouse blue cheese dressing and defrosted chile. Use a hand immersion blender to puree the two ingredients together. Set aside.

Give your tortillas a smoky char and a crisp texture by heating tortillas them in a lightly oiled cast-iron skillet. I like to plate three torts and keep them in a warm oven while I’m cooking. Do that with three plates and keep the fourth out.

Fill with the Buffalo cauliflower, butternut squash and red onion filling. Sprinkle the chopped spinach, white corn salsa, blue cheese crumbles, blue-green dressing and pomegranate seeds.

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