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In the world of appetizers, few dishes can rival the excitement of Mini Buffalo Cauliflower Taco Cups. These bite-sized delights combine the spicy, tangy flavors of buffalo cauliflower with the savory goodness of taco ingredients, making them an irresistible option for any gathering. Whether you're hosting a game night, planning a festive party, or simply looking for a delicious snack, these taco cups are a vegetarian alternative that everyone will surely enjoy. With their vibrant colors and bold flavors, they're as appealing to the eyes as they are to the palate.

Mini Buffalo Cauliflower Taco Cups

Discover the delicious world of Mini Buffalo Cauliflower Taco Cups! These bite-sized appetizers pack a spicy punch with buffalo cauliflower and savory taco ingredients, making them an irresistible choice for any gathering. Perfect for game nights or parties, these vegetarian delights are not only visually appealing but also healthy, thanks to the nutritious benefits of cauliflower and avocado. Our article walks you through every step to create these tasty treats, complete with a creamy avocado sauce that enhances their flavor. Whether you're embracing a plant-based diet or looking for a fun snack, these taco cups are sure to satisfy your cravings.
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Ingredients
  

For the Taco Cups:

1 medium head of cauliflower, cut into small florets

1 cup breadcrumbs (preferably panko for extra crunch)

1 cup shredded cheddar cheese

1/2 cup finely chopped green onions

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup hot sauce (Frank's RedHot or your favorite)

For the Creamy Avocado Sauce:

1 ripe avocado

1/4 cup Greek yogurt (or sour cream)

1 tablespoon lime juice

Salt and pepper to taste

1 tablespoon fresh cilantro, chopped (optional)

For Garnishing:

Extra chopped green onions

Crumbled blue cheese (optional)

Fresh cilantro leaves (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a muffin tin.

    Prepare the Cauliflower: In a large bowl, combine the cauliflower florets, hot sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until the cauliflower is well coated.

      Roast the Cauliflower: Spread the coated cauliflower on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes until the cauliflower is tender and slightly crispy. Remove from the oven and let cool slightly.

        Mix Taco Cup Ingredients: In a mixing bowl, combine the roasted cauliflower, breadcrumbs, shredded cheddar cheese, and chopped green onions. Stir until everything is well incorporated.

          Form the Taco Cups: Spoon the cauliflower mixture into the greased muffin cups, pressing down gently to form the shape of a cup. Bake in the oven for an additional 10-15 minutes until golden brown and crispy.

            Prepare the Creamy Avocado Sauce: While the taco cups are baking, make the avocado sauce. In a blender or food processor, add the avocado, Greek yogurt, lime juice, salt, and pepper. Blend until smooth and creamy. If desired, stir in chopped cilantro for added flavor.

              Cool and Assemble: Once the taco cups are done baking, remove them from the oven and let them cool for a few minutes. Carefully remove them from the muffin tin.

                Serve: Plate the taco cups and drizzle with the creamy avocado sauce. Garnish with extra chopped green onions, crumbled blue cheese (if using), and fresh cilantro leaves.

                  Enjoy your Mini Buffalo Cauliflower Taco Cups as a delicious appetizer or a fun party dish!

                    Prep Time: 15 min | Total Time: 1 hr | Servings: 12 cups