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Crispy Jalapeño Cream Cheese Cauliflower Taquitos
Serves 6
30 mins prep
30 mins cook
60 mins total
Simple and so delicious...a fun vegetarian twist on a classic Mexican dish!
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Honey Mustard Ranch
1. Preheat the oven to 425° F. On a baking sheet, combine the cauliflower, olive oil, paprika, seasoned salt, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.
2. In a bowl, combine the roasted cauliflower, cream cheese, jalapeño, pickled jalapeños, cilantro, dill, and green onions. Stir in the cheese and buffalo sauce.
3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the cauliflower down the middle of the tortilla. Roll up and place seam-side down on the baking sheet. Bake for 5-8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp.
4. Meanwhile, make the honey mustard ranch. Combine all ingredients in a blender and mix until creamy, season with salt.
5. Serve the taquitos topped with buffalo sauce, ranch, and any other desired toppings.