Prepare the Chicken: Bring a large pot of water to a boil, adding the chicken breasts. Once boiling, cover the pot with a lid and remove it from the heat. Let the chicken sit for 25-30 minutes until fully cooked. Afterward, remove the chicken and set it aside to cool. The leftover water can be reserved for chicken stock.

Roast the Cauliflower: Preheat your oven to 400°F and line a large baking sheet with parchment paper. Toss the cauliflower florets with 1 tablespoon of olive oil, seasoning with salt and pepper. Spread the cauliflower evenly on the baking sheet and roast for 20-25 minutes, or until the florets are tender and browned at the edges. Remove from the oven and let cool.

Make the Buffalo Mixture: In a medium bowl, combine the Greek yogurt, Buffalo wing sauce, garlic powder, shredded jalapeño jack cheese, and chopped green onions. Stir until well combined and set aside.

Shred the Chicken: Once the chicken has cooled, shred it using two forks or your fingers. Dice the roasted cauliflower into small pieces and add both the shredded chicken and cauliflower to a large bowl. Pour in the Buffalo sauce mixture and mix until thoroughly combined.

Assemble the Taquitos: Preheat the oven to 400°F and line a baking sheet with parchment paper. Lay each tortilla on a clean, flat surface. Place ¼ to ⅓ cup of the Buffalo chicken mixture in the center of each tortilla. Roll the tortillas tightly around the filling and transfer to the baking sheet. Continue until all the taquitos are assembled. Brush the tops with a thin layer of olive oil.

Bake and Serve: Place the baking sheet in the oven and bake the taquitos for 10-15 minutes, or until the tortillas are golden brown at the edges and the cheese has melted. Remove from the oven and serve warm with a side of ranch or blue cheese dressing. These taquitos are delicious served immediately, though they are also tasty when eaten as leftovers.