Preheat the oven to 450F. Arrange the cauliflower on a baking sheet and toss with the olive oil and salt. Spread into a single layer and roast for 15 minutes.

Meanwhile, make the buffalo sauce. Add the butter and hot sauce to a small pan over medium heat. Stir the cornstarch into one tablespoon of water until dissolved, then pour the mixture into the pan. Stir the buffalo sauce until the ingredients are combined and the sauce simmers. Taste, and add more hot sauce if you'd like, or more water 1 tablespoon at a time if the sauce thickens too much. Turn the heat off the sauce.

When the cauliflower has been roasting for 15 minutes, remove it from the oven and pour half of the buffalo sauce over the entire pan. Toss the cauliflower in the sauce to coat evenly, then spread in one layer again and return to the oven for 15-20 minutes more until the cauliflower is dark and crispy at the edges.

While the cauliflower is finishing I like to prep the rest of the ingredients for tacos.

When the cauliflower is roasted, load it into tacos and serve with the extra buffalo sauce for drizzling. Enjoy!