Recipes

Inventive ways of using our blue cheeses

Buffalo Cauliflower Tacos with Cashel Blue Crema

Preparation time: 1hr | Cooking time: 15 mins | Serves: 12-15

For the Cauliflower, use small equal al dente chunks, dusted in breadcrumbs or use egg dip first or vegan substitute for maximum crunchiness. You could just use a sprinkling of thinly slices cauliflower fried or baked on a high heat.

Scott uses a really fantastic and amazing complex Mexican hot sauce here as his “Buffalo Sauce”, at home, you could use a store-bought hot sauce or any homemade spicy tomato sauce.

Los Chicanos use Bianco Nino tortillas from Tipperary.

  • 500g Cauliflower florets (steamed or parboiled)
  • 2 cups Breadcrumbs
  • 2 egg yolks
  • Salt and Pepper
  • Corn Tortillas
  • Buffalo Sauce (see notes & tips)
For the Cashel Blue Crema:
  • 200ml Cream
  • 200g Cashel Blue
  • 200g Crème Fraiche
For the Celery Aioli:
  • 400g Aioli or Mayonnaise
  • 225g Celery Puree 110g Coriander
  1. Make the Celery Aioli: Blend Mayonnaise, Celery Puree and coriander until smooth in a blender or with a handheld blender.
  2. Make the Cashel Blue Crema: Heat the cream in a saucepan to less than a simmer, add the Cashel blue cheese and whisk until just melted on a low heat. Leave aside until slightly cooled and then whisk into the crème fraiche.
  3. Make the Buffalo Cauliflower: Mix the breadcrumbs with the egg yolk in a bowl, season with some salt and pepper and stir well to make a sticky breadcrumb mix. Coat the cauliflower florets with this mix.
  4. In a deep fryer, deep fry the Buffalo Cauliflower until golden brown. Alternatively heat up 500ml of cooking oil in a saucepan and deep fry.
  5. Warm up the tortillas on a pan.
  6. Toss the fried cauliflower in the buffalo sauce.
  7. Spoon the crema on top of the tortilla.
  8. Place the fried buffalo cauliflower onto the tortilla, and drizzle. over some celery aioli
  9. Serve and enjoy!

Ingredients:

  • 500g Cauliflower florets (steamed or parboiled)
  • 2 cups Breadcrumbs
  • 2 egg yolks
  • Salt and Pepper
  • Corn Tortillas
  • Buffalo Sauce (see notes & tips)
For the Cashel Blue Crema:
  • 200ml Cream
  • 200g Cashel Blue
  • 200g Crème Fraiche
For the Celery Aioli:
  • 400g Aioli or Mayonnaise
  • 225g Celery Puree 110g Coriander

Method:

  1. Make the Celery Aioli: Blend Mayonnaise, Celery Puree and coriander until smooth in a blender or with a handheld blender.
  2. Make the Cashel Blue Crema: Heat the cream in a saucepan to less than a simmer, add the Cashel blue cheese and whisk until just melted on a low heat. Leave aside until slightly cooled and then whisk into the crème fraiche.
  3. Make the Buffalo Cauliflower: Mix the breadcrumbs with the egg yolk in a bowl, season with some salt and pepper and stir well to make a sticky breadcrumb mix. Coat the cauliflower florets with this mix.
  4. In a deep fryer, deep fry the Buffalo Cauliflower until golden brown. Alternatively heat up 500ml of cooking oil in a saucepan and deep fry.
  5. Warm up the tortillas on a pan.
  6. Toss the fried cauliflower in the buffalo sauce.
  7. Spoon the crema on top of the tortilla.
  8. Place the fried buffalo cauliflower onto the tortilla, and drizzle. over some celery aioli
  9. Serve and enjoy!