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Roasting cauliflower is the heart of creating these spicy mini taco cups. The goal is to achieve a tender yet slightly crispy texture that will hold up well in your taco cups. Here are some best practices to ensure your cauliflower is perfectly roasted:

Mini Buffalo Cauliflower Taco Cups

Discover a tasty twist on a classic favorite with Spicy Mini Buffalo Cauliflower Taco Cups! These bite-sized delights combine the bold flavors of buffalo sauce with crispy taco cups, making them perfect for game days, parties, or family dinners. Not only are they visually appealing, but they also offer health benefits thanks to cauliflower's rich nutritional profile. Enjoy a flavorful, vegetarian snack that everyone will love, without sacrificing taste!
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Ingredients
  

1 medium head of cauliflower, chopped into small florets

1 cup panko breadcrumbs (for extra crunch)

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

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and 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, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by setting your oven to 425°F (220°C). This will ensure it is hot enough 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 everything well until the cauliflower is evenly coated.

      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 florets are tender and lightly browned, giving them a nice roasted flavor.

        Buffalo Cauliflower Mixture: Once roasted, remove the baking sheet from the oven and let the cauliflower cool for a few minutes. In the same bowl used earlier, mix the roasted cauliflower with buffalo sauce and grated Parmesan cheese, ensuring all the florets are thoroughly coated.

          Prepare Taco Cups: If you are using store-bought mini taco cups, arrange them neatly on a baking sheet. For homemade taco cups, cut tortillas into circles and press them into the wells of a muffin tin, then bake until they are crispy.

            Fill the Cups: Spoon the buffalo cauliflower mixture into each of the tortilla cups, distributing it evenly.

              Add Breadcrumbs: Generously sprinkle the panko breadcrumbs over the top of each filled cup, adding a delightful crunch.

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

                  Assemble the Toppings: Once baked, remove the cups from the oven and allow them to cool for a minute. Top each cup with shredded lettuce, diced tomatoes, a generous sprinkle of shredded cheddar cheese, and a dollop of sour cream or Greek yogurt.

                    Garnish: Finish off with a drizzle of extra buffalo sauce and a sprinkle of freshly chopped cilantro to brighten up the flavors.

                      Serve: Present your deliciously spicy mini taco cups warm as a playful finger food ideal for game days or any festive occasion!

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

                          Enjoy these vibrant and flavorful bites that are sure to impress your guests!