Description
These buffalo cauliflower tacos bring all the heat and flavor of classic buffalo wings but with a plant-based twist. Crispy cauliflower is tossed in spicy buffalo sauce, served in soft tortillas with fresh toppings like avocado, lettuce, and a drizzle of ranch or vegan dressing for a perfect balance of crunch, spice, and creaminess.
Ingredients
Scale
- 1 medium cauliflower, cut into florets
- ½ cup all-purpose flour (or gluten-free flour)
- ¼ cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- ½ cup water (or vegetable broth)
- 2 tbsp olive oil
- ½ cup buffalo sauce
- 6 small flour or corn tortillas
- 1 avocado, sliced
- 1 cup shredded lettuce
- ¼ cup diced red onion
- 2 tbsp ranch dressing (or vegan dressing)
- Fresh cilantro (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the cauliflower: Cut the cauliflower into bite-sized florets.
- Make the batter: In a large bowl, mix the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Add water or vegetable broth and stir until smooth.
- Coat the cauliflower: Dip the cauliflower florets into the batter, ensuring they are fully coated.
- Bake the cauliflower: Place the coated cauliflower on a baking sheet lined with parchment paper. Drizzle olive oil over the florets and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- Toss in buffalo sauce: Once baked, remove the cauliflower from the oven and toss in buffalo sauce until well-coated.
- Assemble the tacos: Warm the tortillas in a skillet. Fill each tortilla with the buffalo cauliflower, shredded lettuce, avocado slices, and diced red onion. Drizzle with ranch dressing and top with fresh cilantro.
- Serve and enjoy!
Notes
- For added crunch, you can top the tacos with pickled jalapeños or shredded carrots.
- For a milder version, mix buffalo sauce with a bit of vegan mayo or Greek yogurt.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 210
- Sodium: 450mg
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g