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Mini taco cups have emerged as a fun and creative way to serve appetizers at gatherings, allowing for an innovative twist on traditional taco flavors. These bite-sized delights not only cater to various taste preferences but also serve as an eye-catching centerpiece for any spread. Among the many variations of taco cups, the Spicy Mini Buffalo Cauliflower Taco Cups stand out, combining the beloved flavors of buffalo sauce with the wholesome goodness of cauliflower.

Mini Buffalo Cauliflower Taco Cups

Discover the delightful world of Spicy Mini Buffalo Cauliflower Taco Cups, a vibrant and flavorful plant-based appetizer perfect for any gathering. These bite-sized treats combine crispy, roasted cauliflower coated in spicy buffalo sauce with crunchy tortilla cups, creating an irresistible explosion of taste and texture. With fresh toppings like lettuce, tomatoes, and cheese (or vegan alternatives), they're not only a feast for the palate but also a feast for the eyes. Perfect for impressing guests or satisfying your own snack cravings!
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Ingredients
  

1 medium head of cauliflower, cut into small florets

1 cup panko breadcrumbs (for extra crunch)

1/2 cup buffalo sauce (plus extra for drizzling)

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly cracked pepper, to taste

12 mini tortilla cups (store-bought or homemade)

1/2 cup shredded lettuce

1/4 cup diced tomatoes

1/2 cup shredded cheddar cheese

1/4 cup sour cream or Greek yogurt

Fresh cilantro, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower.

    Prepare the Cauliflower: In a large mixing bowl, combine the chopped cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper. Toss well until the florets are evenly coated with the seasoning.

      Roast the Cauliflower: Spread the seasoned cauliflower in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20 minutes, or until the cauliflower is tender and has developed a light golden-brown color.

        Make the Buffalo Cauliflower Mixture: After roasting, remove the baking sheet from the oven and allow the cauliflower to cool for a few minutes. In the same mixing bowl, add buffalo sauce and grated Parmesan cheese to the roasted cauliflower. Stir until all the florets are thoroughly covered in the buffalo sauce mixture.

          Prepare Taco Cups: If using store-bought mini tortilla cups, arrange them on a baking sheet. For homemade cups, bake tortillas pressed into muffin tins until golden and crispy.

            Fill the Cups: Evenly spoon the buffalo cauliflower mixture into each tortilla cup, ensuring they are generously filled.

              Add Breadcrumbs: For an extra crunchy finish, sprinkle the panko breadcrumbs evenly over the top of each filled taco cup.

                Final Bake: Return the filled taco cups to the oven and bake for an additional 8–10 minutes, or until the breadcrumbs are golden and crispy.

                  Assemble the Toppings: Once the taco cups are baked, remove them from the oven and let them cool slightly. Top each cup with a handful of shredded lettuce, diced tomatoes, shredded cheddar cheese, and a dollop of sour cream or Greek yogurt.

                    Garnish: Drizzle some additional buffalo sauce over the top and finish with a sprinkle of freshly chopped cilantro for a burst of flavor.

                      Serve: Serve these delightful taco cups warm as a perfect finger food for game day, parties, or any festive occasion. Enjoy the bold flavors and irresistible crunch!

                        Prep Time: 15 mins | Total Time: 45 mins | Servings: 12