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Switching up taco night with these baked Crispy Jalapeño Cream Cheese Buffalo Cauliflower Taquitos. Roasted cauliflower tossed with spicy and tangy pickled jalapeños, cream cheese, and buffalo sauce. Roll up this delicious blend in corn tortillas, then oven-bake until warm and crispy. These taquitos are crunchy on the outside and spicy and cheesy inside. Serve with a honey mustard ranch and additional buffalo sauce. These come together simply and are so delicious. A fun vegetarian twist on a classic Mexican dish.

Crispy Jalapeño Cream Cheese Buffalo Cauliflower Taquitos |

If there’s one thing my family universally loves, it’s taco night. We make my crispy chipotle beef tacos at least once a week. We’ve done so since I was a kid and my dad was cooking up dinner. Really, we love any Mexican-inspired recipe, they’re just so delicious.

Sometime last year I shared a fun taquito recipe made with buffalo chicken. I adore that recipe. Those buffalo chicken taquitos are just so delicious!

I’ve been cooking a lot of chicken and beef recently, so when my family headed out of town, I decided a vegetarian night would be perfect for me. I wanted Mexican, so I created these delicious, crispy, cheesy taquitos with roasted cauliflower.

I swear these are even better than the original chicken taquitos. If you’re looking for a meatless dinner or appetizer for upcoming game nights, this is your recipe!

Here are the steps

Step 1: season and cook the cauliflower

Season the cauliflower first with seasoned salt, then place on a baking sheet and roast until the cauliflower is lightly charred. When the cauliflower is roasted, you can start mixing and rolling the taquitos.

Already the kitchen should be smelling delish.

Crispy Jalapeño Cream Cheese Buffalo Cauliflower Taquitos |

Step 2: mix the filling

The filling is simple but different. Because the base is cream cheese and jalapeños I didn’t want to do just buffalo sauce, as I sometimes do. I wanted to add a creamy tangy factor as well.

So I mixed the roasted cauliflower with cream cheese, jalapeños, and pickled jalapeños for the very best flavor. Then a touch of buffalo sauce for some heat. It’s creamy, tangy, and has just the right amount of spice!

Crispy Jalapeño Cream Cheese Buffalo Cauliflower Taquitos |

Step 3: roll the taquitos

Instead of frying, which is traditional, I much prefer to oven-bake. It’s healthier, easier, and I like the flavor so much better. You actually taste the food, not the fried oil.

Here’s the key, you need to rub each tortilla with olive oil before rolling up the cauliflower. This is the trick to getting the taquitos crispy all around. Once the tortillas are oiled, roll up the cauliflower and cheese inside, then oven-bake. Ten or so minutes later you’ll have crispy delicious taquitos.

Crispy Jalapeño Cream Cheese Buffalo Cauliflower Taquitos |

Step 4: make the honey mustard ranch

I didn’t want to use another basic ranch. I really wanted both honey mustard and ranch combined. So I took two of my favorite dressings and mixed them into one.

I wasn’t sure how the dressing would turn out, but it’s now a new favorite. It’s everything we love about ranch with a subtle sweetness that honey mustard gives off. It’s hard to describe but trust me, this dressing/sauce situation is SO GOOD. My family was very into it.

Crispy Jalapeño Cream Cheese Buffalo Cauliflower Taquitos |

Tip: I like to make my dressing on the thinner side so I can easily drizzle it over the taquitos.

Everything paired together…the crispy taquitos with the creamy roasted cauliflower and cheese inside. Then topped with both a tangy/sweet sauce and a spicy buttery buffalo sauce…

Wow, so many yummy flavors and we love the crunchiness of the taquitos too!

Pretty hard not to love. And they make any random night of the week feel fun and exciting too!

Crispy Jalapeño Cream Cheese Buffalo Cauliflower Taquitos |

Looking for other weeknight-night recipes? Try these!

Skillet Corn and Chipotle Chicken Tortilla Bake

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema

Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce

Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos

Lastly, if you make these Crispy Jalapeño Cream Cheese Buffalo Cauliflower Taquitos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crispy Jalapeño Cream Cheese Cauliflower Taquitos

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 373 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


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.
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Crispy Jalapeño Cream Cheese Buffalo Cauliflower Taquitos |

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  1. 5 stars
    My friend made these for me & they were so good. I heated the leftovers on the stove & made the tortillas that much more crispy. So healthy & amazing. I’m going to try to make them myself for the big game!

  2. 5 stars
    Super good/easy. I used Siete’s almond flour tortillas and they held together perfectly. Had a little heat, which I love, but some/younger kids may not.

    1. Thank you SO much! I always love reading comments and seeing that the recipe was a success! Have a great day! 🙂 xT

  3. I made these and my tortillas also totally split and fell apart 🙁 I had microwaved them too and rubbed with oil as the recipe suggested. I ended up having to repurpose the filling as a dip, which ended up being delicious

    1. Hi Nicole,
      Thanks so much for trying this recipe! So sorry about the tortillas, corn tortillas can be so finicky! The warming and oil are my 2 best tips, otherwise I might try a different brand of tortillas next time and see if that helps at all! xx