The beet

Contributed by Tony DiStefano, Director of Culinary Innovation

Bold, spicy, and irresistibly fun, these Mini Buffalo Cauliflower Tacos are a fresh twist on classic game-day flavors. Crispy roasted cauliflower is tossed in a zesty buffalo sauce, then tucked into warm mini tortillas with crunchy slaw, creamy dressing, and a sprinkle of fresh herbs. Perfect as a party appetizer, meatless main, or weeknight favorite, these tacos pack big flavor into every bite.

Recipe: Mini Buffalo Cauliflower Tacos

Ingredients

• 1 head cauliflower
• 1 cup hot sauce
• 2 tbsp butter
• 2 carrots, shredded
• 2 stalks celery, shredded
• 1 red onion, slice
• Hot honey
• Ranch
• Siracha

Directions

1. Shred carrots, celery, and red onion, toss with vinegar and salt. Set aside to marinate.
2. In a small bowl mix ranch, honey, and siracha, set aside.
3. Toss bite sized cauliflower florets in olive oil, salt, and pepper. Toast until golden brown, in the oven at 375 for about 20 minutes.
4. Remove from oven and toss cauliflower in your hot sauce mixture and roast for another 5 minutes, until crispy.
5. Lay out mini tortillas, assemble tacos with buffalo cauliflower, vegetable slaw. Drizzle with hot honey ranch sauce and serve.

About the Chef

Tony DiStefano joined the Whitsons team back in 2010, working as a Food Service Director. During his time at Whitsons, Tony has transitioned through many roles, currently serving as the Director of Culinary Innovation. Having grown up with a family in the restaurant business, he’s always been around food. After culinary school he ventured out on his own, and his love of sweets led him to the bakery business. After the bakery sold, he was contracted to run bakeries and delis in supermarkets on military bases across the northeast. In his current role, Tony’s most rewarding job is doing guest chef visits at schools. He loves bringing the joy and excitement of wholesome foods to students, so that they can learn that healthy eating can be fun.