Buffalo Cauliflower Tacos with Greek Yogurt Ranch

These buffalo cauliflower tacos are a vegetarian twist on a classic --- crispy (yet baked) bite-sized pieces of cauliflower are topped with spicy buffalo sauce, roasted corn, diced cilantro, and cool, creamy Hidden Valley® Greek Yogurt Ranch. 

If you know me, you know I am obssessed with tacos.

Like these chipotle shrimp ones... and these vegetarian ones topped with watermelon salsa (OMG, so good!)... and these honey sesame fish ones... and now these cauli ones. I mean, really, what's not to love?! Deliciousness wrapped into a tortilla and served with a cold cerveza. Yes, please.

buffalo ranch cauli tacos

While the caulilflower is baking, roast up some organic sweet kernel corn. Let it stick to the bottom and caramelize a bit to get that nice charred look and flavor.

roasted corn for tacos

Buffalo and ranch go together like:

  • peanut butter and jelly
  • fish and chips
  • salt and pepper

The spiciness of the buffalo sauce is offset by the cool creaminess of the ranch. 

hidden valley greek yogurt ranch

My family loves ranch. 

It's not particularly healthy. But they like it.

A lot.

To dip pizza crust in, to dip veggies in, etc...

Reluctantly, I buy a buttermilk version fairly frequently. But to my delight, Hidden Valley has come out with a new Greek Yogurt version! Which thrills me because... I LOVE GREEK YOGURT! (It's one of the 10 everyday superfoods in my first cookbook). And the best part is... this dressing only has 60 calories per 2 Tbsp, instead of 180 calories in that buttermilk version I normally buy!


  • 1/3 the calories.
  • creamy
  • tangy
  • savory
  • gluten-free
  • delish

buffalo cauliflower tacos with greek yogurt ranch

You will love it on these buffalo cauliflower tacos... and on alllllll the things. #rancheverything

buffalo ranch cauliflower taco in hand

This is a sponsored conversation written by me on behalf of Hidden Valley. The opinions, recipe, beautiful food photography and text are all mine.

Buffalo Cauli Tacos

Buffalo Cauli Tacos


Buffalo Cauliflower Tacos with Greek Yogurt Ranch // via Nosh and Nourish


1 cup Bob's Red Mill 1:1 Gluten-free Baking Flour (or sub white whole wheat flour)
1⁄2 cup Milk
1⁄2 cup Water
1⁄2 tablespoon lemon pepper
1⁄4 teaspoon Sea Salt
1⁄2 A Head of Cauliflower
1⁄2 cup buffalo sauce
15 ounces can of organic sweet kernel corn (rinsed and drained)
8 gluten-free corn tortillas (or sub flour ones if you prefer)
1⁄4 cup diced cilantro
1 cup Mixed Greens (or sub diced red cabbage)
1⁄4 cup Hidden Valley® Greek Yogurt Ranch


  1. Preheat oven to 450 degrees.
  2. Combine the batter ingreidnets in a medium mixing bowl: flour, milk, water, lemon pepper, and sea salt. 
  3. Break or cut the cauliflower into small 1.5 inch pieces.
  4. Prepare a baking sheet by lining it with aluminum foil and spraying with nonstick spray.
  5. Dip each cauliflower piece into the batter, completely covering it and then shake off any excess batter before laying it on the foil. Repeat for all cauliflower pieces being sure to lay them in a single layer without having them touch each other.
  6. Bake for 15 minutes, then flip them over and bake for another 15 minutes. 
  7. Meanwhile, over medium-high heat, cook your sweet kernel corn for approximately 10 minutes. Let it sit and stick to the bottom of the pan periodically so that it caramelizes and gets some of that charred look/flavor. Set aside. 
  8. Once the cauliflower is done baking (they should be lightly browned, crispy on the outside, and soft on the inside), put the pieces in a bowl with the buffalo sauce and stir until completely covered. 
  9. Assemble your tacos immediately: corn tortillas, buffalo cauliflower, a spoonful of roasted corn, a pinch of diced cilantro and a drizzle of Hidden Valley® Greek Yogurt Ranch. 
  10. Enjoy!

Yields 4 Servings