Buffalo Cauliflower Tacos
After making our Cauliflower Buffalo Bites, making tacos seems like the right thing to do. Feel free to add more garnishes, but this mix keeps it all so simple and fresh. So delicious.
Ingredients
Buffalo Cauliflower Tacos
- 1 whole head of cauliflower about 1 pound cut into florets
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ½ cup unsweetened almond milk
- 2 tablespoons raw honey
- ⅓ cup buffalo sauce
- 3 large cloves of garlic grated or 6 small cloves
- 8 tortillas flour or corn
- 1 cup shredded lettuce
- 1 avocado seed removed
Quick Pickled Cabbage
- ½ cup shredded red cabbage
- 2 tablespoons white wine vinegar
- 1 tablespoon maple syrup
- pinch of kosher salt and pepper
Instructions
Prep Buffalo Cauliflower Bites
- Preheat oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, paprika, garlic powder, onion powder, kosher salt, ground pepper, and cayenne pepper until well combined. Add the milk and whisk together to create a slurry. This will be the batter to coat the cauliflower.
- Cut florets into pieces and add to the prepared batter. Using a spoon, mix to evenly coat every cauliflower bite in the batter. Pour out the cauliflower bites on the parchment lined baking sheet and spread them out evenly so they're not too close together to help them crisp up and brown.
- Roast the cauliflower for 25 minutes, flipping them halfway, until edges are crisp and golden.
- While cauliflower roasts, prepare the buffalo sauce by first grating the garlic into a large mixing bowl. Add honey and buffalo sauce and whisk together until well combined.
- Remove cauliflower from oven and immediately toss into the bowl with the prepared buffalo sauce. Stir together to coat the cauliflower in the sauce.
Quick Pickle Cabbage
- Create a quick pickle for the red cabbage by whisking together the white wine vinegar, maple syrup, salt and pepper. Add shredded red cabbage and stir to coat cabbage in the dressing. Allow to sit for a few minutes to allow the cabbage to quick pickle and begin to tenderize.
Taco Assembly
- To assemble tacos: warm tortillas over stove or using a comal or griddle. Set aside on plates.
- For each plate of tortillas, spread a layer of mashed avocado. Follow up with shredded lettuce, quick pickled cabbage, a few cauliflower buffalo bites, and garnish with cilantro. Repeat until all tacos are assembled, two tacos per person (four servings total). Enjoy immediately.
Tried this recipe?Let us know how it was!