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- Cauliflower: Start with one medium head of cauliflower. Cut it into small florets. This gives you the right size for baking. - Flour options: Use one cup of all-purpose flour for a classic taste. You can swap it for chickpea flour for a gluten-free choice. This keeps the batter light and crispy. - Buffalo sauce: You need one cup of buffalo sauce. You can choose store-bought or make your own. This sauce gives the tacos their spicy kick. - Avocado: Slice one avocado. This creamy fruit adds a nice balance to the spice. - Red cabbage: Shred one cup of red cabbage. It adds crunch and color to your tacos. - Cilantro: Chop half a cup of fresh cilantro. This herb brightens up the flavors in every bite. - Tortilla types: Use either corn or flour tortillas. Eight small tortillas work best for these tacos. Warm them in a skillet for soft and pliable bites. - Optional condiments: Consider adding vegan sour cream or Greek yogurt on top. These add creaminess and help cool the heat from the buffalo sauce. {{ingredient_image_1}} First, you need to preheat your oven to 450°F (230°C). This high heat will make the cauliflower crispy. Next, make the batter. In a large bowl, mix 1 cup of flour, 1 cup of water, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, and 1/2 teaspoon of salt. Stir until the batter is smooth. Now it's time to coat the cauliflower. Take each floret and dip it into the batter. Make sure every piece is well-coated. Place the coated florets on a parchment-lined baking sheet. Leave some space between the pieces so they cook evenly. Bake for 20 to 25 minutes. Check them halfway through and flip each floret for even cooking. You want them golden and crispy. While the cauliflower bakes, warm your tortillas. Heat them in a dry skillet for about 30 seconds on each side. This makes them soft and easy to fold. To assemble the tacos, take a warm tortilla and add a generous scoop of buffalo cauliflower. Top it with sliced avocado, shredded red cabbage, and fresh cilantro. Don't forget to squeeze some lime juice over the top for extra flavor. You can also add vegan sour cream or Greek yogurt if you like. Enjoy your tasty tacos! To get the perfect batter, mix flour and water well. Use a whisk to blend them. The batter should be smooth and thick enough to coat the cauliflower. If it’s too runny, add a bit more flour. If it’s too thick, add a touch more water. You want it to stick but not drip off. Crispy cauliflower is key for tasty tacos. Preheat your oven to 450°F (230°C) to start. Use parchment paper on your baking sheet. This helps with easy cleanup and crispiness. Make sure to space the cauliflower florets apart on the sheet. This allows hot air to flow around them. Flip the florets halfway through baking. This way, both sides get golden and crispy. Bake for 20-25 minutes until they look delicious. You can make these tacos your own with toppings. Try adding sliced avocado for creaminess. Shredded red cabbage adds crunch and color. Don't forget fresh cilantro for a burst of flavor. For a kick, squeeze lime juice over the top. You can also add vegan sour cream or Greek yogurt if you like. These options make your tacos even more delightful! Pro Tips Use Fresh Cauliflower: For the best texture and flavor, choose a fresh, firm head of cauliflower. This ensures your tacos will have a satisfying crunch. Experiment with Spices: Feel free to adjust the spices in the batter to match your personal taste. Adding cayenne pepper or chili powder can increase the heat level! Serve Immediately: These tacos are best enjoyed fresh out of the oven. The cauliflower stays crispy when served right away, so assemble just before serving. Make It a Meal Prep: The buffalo cauliflower can be made in advance and stored in the fridge. Reheat in the oven for a quick meal prep option during the week! {{image_2}} To make these tacos gluten-free, swap all-purpose flour for chickpea flour. Chickpea flour adds a nutty taste and protein boost. Mix it with water, garlic powder, onion powder, smoked paprika, and salt to create a thick batter. This batter coats the cauliflower well and crisps up nicely in the oven. For a vegan version, use plant-based ingredients. You can replace any dairy items with vegan options. Instead of Greek yogurt, try vegan sour cream. This keeps the flavors rich and creamy, while still being entirely plant-based. Your tacos will still taste amazing without any dairy. You can adjust the spice levels to fit your taste. If you want it hot, use extra buffalo sauce or add cayenne pepper to the batter. For a milder flavor, try using less buffalo sauce. You can also explore different sauces like BBQ sauce or a tangy ranch dressing. Each option gives your tacos a unique twist. Store leftover buffalo cauliflower in an airtight container. Keep it in the fridge for up to three days. To avoid sogginess, store the tortillas separately. Wrap them in foil or plastic wrap. This keeps them fresh and prevents them from getting hard. To reheat the cauliflower, preheat your oven to 400°F (200°C). Spread the cauliflower on a baking sheet. Bake for about 10 minutes to restore crispiness. For the tortillas, heat them on a skillet for 30 seconds each side. This keeps them soft and warm. You can freeze leftover buffalo cauliflower. Place it in a freezer-safe bag. Seal it tightly and store it for up to three months. To thaw, move it to the fridge overnight. Reheat it in the oven for the best texture. You can swap buffalo sauce with other sauces. Try BBQ sauce if you want a sweeter taste. Hot sauce with butter gives a nice kick too. If you prefer a milder flavor, ranch dressing can work well. You can also create a spicy mayo by mixing mayo with hot sauce for a creamy touch. Yes, you can prep the cauliflower ahead. Cut the florets and store them in the fridge. Keep them in an airtight container for up to 2 days. You can also make the batter in advance. Just store it in the fridge until you're ready to cook. Buffalo Cauliflower Tacos are great for meal prep. Cook the cauliflower and store it in the fridge for up to 4 days. Warm the tortillas just before serving. Pack the toppings like avocado and cabbage separately. This way, they stay fresh and crisp. You learned how to make delicious Buffalo Cauliflower Tacos. We covered ingredients like cauliflower, flour options, and sauces. You can mix and match toppings like avocado and red cabbage to suit your taste. For a crispy outcome, follow my baking and batter tips. Remember, you can make it gluten-free or vegan easily. Experiment with flavors and enjoy these tacos fresh or stored for later. Happy cooking!

Buffalo Cauliflower Tacos

Spicy and crispy buffalo cauliflower served in warm tortillas with fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 medium head cauliflower, cut into florets
  • 1 cup all-purpose flour
  • 1 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 cup buffalo sauce
  • 8 small corn or flour tortillas
  • 1 whole avocado, sliced
  • 1 cup shredded red cabbage
  • 1/2 cup chopped fresh cilantro
  • to taste lime wedges for serving
  • optional vegan sour cream or Greek yogurt for topping

Instructions
 

  • Preheat your oven to 450°F (230°C). In a large mixing bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, and salt until a smooth batter forms.
  • Dip each cauliflower floret into the batter, ensuring it's well-coated. Place them on a parchment-lined baking sheet, leaving space between each piece.
  • Bake the cauliflower in the preheated oven for 20-25 minutes or until the batter is golden and crispy. Flip them halfway through for even cooking.
  • Remove the cauliflower from the oven and transfer it to a bowl. Pour the buffalo sauce over the hot cauliflower and toss until well coated.
  • In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side until pliable.
  • On each tortilla, layer a generous amount of buffalo cauliflower. Add sliced avocado, shredded red cabbage, and a sprinkle of cilantro.
  • Squeeze fresh lime juice over the tacos and add optional toppings like vegan sour cream or Greek yogurt before serving.

Notes

For a gluten-free option, use chickpea flour.
Keyword buffalo, cauliflower, gluten-free, tacos, vegetarian