Fiery Buffalo Cauliflower Tacos

Originating from the vibrant culinary landscape of American cuisine, Buffalo cauliflower has taken the food world by storm. This dish combines the traditional spicy flavors of Buffalo wings with a plant-based twist, making it a popular choice among vegetarians, vegans, and anyone looking to enjoy a hearty meal without meat. The Fiery Buffalo Cauliflower Tacos are not just a meal; they are a celebration of flavor, health, and creativity in the kitchen.

Experience the delightful fusion of flavors with Fiery Buffalo Cauliflower Tacos! This plant-based dish brings the bold taste of Buffalo wings into a healthy, meat-free taco. Each bite features crispy cauliflower tossed in tangy Buffalo sauce, complemented by creamy avocado and fresh toppings like cabbage and cilantro. Perfect for weeknight dinners or gatherings, these tacos are a fun and flavorful way to boost your veggie intake while enjoying a satisfying meal everyone will love.

Print Recipe Pin Recipe

Ingredients

1 medium head of cauliflower, cut into bite-sized florets

1 cup all-purpose flour (or gluten-free flour)

1 cup buttermilk (or plant-based milk for dairy-free)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

½ cup buffalo sauce (adjust for spice preference)

8 small corn tortillas

1 avocado, sliced

½ cup purple cabbage, thinly sliced

¼ cup fresh cilantro, chopped

Lime wedges for serving

Instructions

Preheat Oven: Start by preheating your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Prepare the Cauliflower: In a large bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually add in the buttermilk until you have a smooth batter.

Coat the Cauliflower: Dip each cauliflower floret into the batter, ensuring it's evenly coated. Shake off any excess batter and place the florets on the prepared baking sheet in a single layer.

Bake the Cauliflower: Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.

Toss in Buffalo Sauce: Once baked, remove the cauliflower from the oven and drizzle the buffalo sauce over the hot florets. Gently toss to coat them evenly.

Warm the Tortillas: While the cauliflower is baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

Assemble the Tacos: For each taco, add a generous amount of buffalo cauliflower, a few slices of avocado, and a handful of purple cabbage. Top with fresh cilantro for added flavor.

Serve: Squeeze fresh lime juice over the tacos and serve immediately with extra lime wedges on the side.

Prep Time, Total Time, Servings:

20 minutes | 50 minutes | 4 servings