5 minutes
Cook Time
20 minutes
Cooking Level


  • 1 Dry Pint Pure Flavor® Sangria Tomato Medley, halved
  • ⅓ head cauliflower, cut in bite sized pieces
  • 4 taco-sized flour tortillas
  • 1 bunch curly endive lettuce
  • 2 tbsp cilantro or green onion diced
  • 2 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ¾ cup Buffalo sauce, separated
  • Salt and pepper, to taste


Step 1

Preheat oven to 425° F and line a baking sheet with foil.

Step 2

In a large bowl combine and mix cauliflower, olive oil, garlic powder, chili powder, salt, pepper, and ½ cup of Buffalo sauce.

Step 3

Spread cauliflower evenly on baking sheet and cook for 20 minutes, flipping halfway.

Step 4

To assemble tacos, load each tortilla with curly endive lettuce, baked cauliflower, and tomatoes.

Step 5

Top with cilantro, green onions, and buffalo sauce to your liking.