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- 1 large head of cauliflower, cut into florets - 1 cup all-purpose flour (or gluten-free flour) - 1 cup buttermilk (or plant-based milk) - 1 cup buffalo sauce - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste The star of our dish is cauliflower. I use a large head. Cut it into bite-sized florets. This makes it easy to eat in tacos. The coating needs dry and wet ingredients. For the dry mix, I use flour, garlic powder, onion powder, smoked paprika, salt, and pepper. You can swap all-purpose flour for gluten-free flour if needed. The wet part is buttermilk or any plant-based milk. - 8 small corn or flour tortillas - 1 cup shredded lettuce - 1 cup diced tomatoes - 1/2 cup crumbled blue cheese (or vegan cheese) - Fresh cilantro for garnish - Lime wedges for serving Toppings bring flavor and crunch. I like to use shredded lettuce and diced tomatoes. They add freshness to the dish. You can choose blue cheese or vegan cheese based on your taste. Fresh cilantro adds a nice touch on top. Don't forget lime wedges! They add a zesty kick when squeezed over the tacos. - Type of tortillas (corn or flour) - Optional lime wedges For tortillas, you have choices. Use corn tortillas for a traditional taste. Flour tortillas are softer and easy to fold. Either way, they hold the filling well. Serve lime wedges on the side. They brighten up the dish and make every bite special. {{ingredient_image_1}} To start, you need to prepare the cauliflower. Cut one large head of cauliflower into small florets. This size helps them cook evenly. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Next, mix your dry ingredients. In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. In another bowl, pour in 1 cup of buttermilk or plant-based milk. Now, it’s time to coat the cauliflower. Dip each floret into the buttermilk, letting the excess drip off. Then, dredge it in the flour mixture until it’s well coated. Place each floret on your prepared baking sheet. Bake the cauliflower for 20 to 25 minutes. Remember to flip them halfway for even crispiness. After the first bake, take the baking sheet out. Drizzle 1 cup of buffalo sauce over the cauliflower. Gently shake the pan to coat all the pieces. Put it back in the oven and bake for an additional 5 to 10 minutes. While your cauliflower bakes, warm your tortillas. Use a skillet over medium heat until they are soft and pliable. Now, it’s time to build your tacos! Start by placing a generous amount of buffalo cauliflower on each tortilla. Next, add shredded lettuce and diced tomatoes. Finally, sprinkle crumbled blue cheese or vegan cheese on top. Garnish with fresh cilantro and serve lime wedges on the side. Enjoy your tasty buffalo cauliflower tacos! To make the cauliflower crispy, the right baking method is key. I suggest preheating your oven to 425°F (220°C). This high heat helps to create a nice crust. Line your baking sheet with parchment paper for easy cleanup. When you coat the cauliflower, make sure each floret is fully covered in the flour mix. This coat helps to trap moisture. Flip the cauliflower halfway through baking. This ensures even cooking and extra crispiness. To boost the flavor, consider adding spices. A pinch of cayenne pepper can bring heat. You might also try adding cumin for a warm touch. If you like garlic, sprinkle in some garlic powder. Adjusting spice levels is easy with sauces. If you want less heat, mix buffalo sauce with some ranch or yogurt. This can lighten the flavor while still keeping it tasty. For great sides, I recommend serving these tacos with a fresh salad or chips. A simple avocado salad adds creaminess. It pairs well with the spicy tacos. When it comes to drinks, a cold beer works nicely. If you prefer non-alcoholic options, try a citrus soda. Both choices balance the spicy flavors and make your meal more fun. Pro Tips Choose the Right Cauliflower: Opt for a fresh, firm head of cauliflower for the best texture and flavor. Look for tightly packed florets without blemishes. Gluten-Free Option: If you're gluten-sensitive, substitute the all-purpose flour with a gluten-free blend to keep the recipe delicious and safe! Extra Crunch: For an even crispier texture, consider double-coating the cauliflower by dipping it back in the buttermilk after the first coating, then dredging it in flour again. Buffalo Sauce Variety: Experiment with different brands or homemade buffalo sauces to find your preferred heat level. You can also mix in a bit of honey for a sweet-spicy twist! {{image_2}} You can make Buffalo cauliflower tacos gluten-free and vegan. Use gluten-free flour instead of all-purpose flour. For the buttermilk, choose a plant-based milk like almond or soy. This keeps the recipe tasty for everyone. If you want to add protein, try black beans or chickpeas. You can switch up the sauce for your tacos. Instead of buffalo sauce, try ranch or BBQ sauce. Each gives a new twist to the dish. You can also add different veggies. Try bell peppers, corn, or avocado for extra flavor and color. Buffalo cauliflower can be more than just tacos. You can make burritos or nachos using the same filling. Just wrap the cauliflower in a big tortilla or layer it on chips. Another fun idea is to serve it as a salad bowl. Put the cauliflower over fresh greens, and top with your favorite toppings for a crunchy meal. To store leftover Buffalo Cauliflower Tacos, let them cool first. Place the tacos in an airtight container. You can also store the cauliflower, tortillas, and toppings separately. The cauliflower lasts about 3-4 days in the fridge. The tortillas stay fresh for about a week, while toppings like lettuce and tomatoes are best eaten within 2-3 days. For reheating, I suggest using an oven or an air fryer. Preheat your oven to 350°F (175°C). Place the cauliflower on a baking sheet and heat for about 10 minutes. This method keeps the cauliflower crispy. If using an air fryer, heat it at 350°F for 5-7 minutes. Avoid the microwave, as it makes the cauliflower soggy. You can freeze the cauliflower, but I recommend not freezing the assembled tacos. To freeze, place the cooled cauliflower in a freezer-safe bag. It will keep for about 2-3 months. For best results, freeze the components separately. When ready to use, thaw the cauliflower in the fridge overnight before reheating. To boost the heat, add more buffalo sauce. You can also mix in cayenne pepper. Use hot sauce instead of mild sauce. If you want more flavor, add chili powder or crushed red pepper. Always taste as you go. This way, you can find the right heat for you. Yes, you can use frozen cauliflower. It saves time and makes cooking easier. Just thaw the cauliflower first. After thawing, pat it dry to remove excess water. This helps the coating stick better. Bake according to the same instructions. The flavor remains great, and it’s a quick option. If you need a substitute for buttermilk, use plant-based milk. Almond, oat, or soy milk works well. Just add a tablespoon of vinegar or lemon juice to it. Let it sit for five minutes before using. For dairy options, regular milk with vinegar also works. These alternatives keep the batter tasty and creamy. This blog post covered making Buffalo Cauliflower Tacos. We explored key ingredients, like cauliflower, batter, and toppings. I shared step-by-step instructions for preparation and baking. Tips were included to ensure crispiness and enhance flavors. We also looked at variations, storage methods, and answered common questions. You can create a tasty and healthy meal that suits your needs. Dive into this fun recipe and enjoy the process of making it your own.

Buffalo Cauliflower Tacos

Spicy and crispy buffalo cauliflower served in soft tortillas with fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 1 cup all-purpose flour (or gluten-free flour)
  • 1 cup buttermilk (or plant-based milk)
  • 1 cup buffalo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 8 small corn or flour tortillas
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 0.5 cup crumbled blue cheese (or vegan cheese)
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a medium-sized bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
  • In another bowl, pour in the buttermilk (or plant-based milk).
  • Dip each cauliflower floret first into the buttermilk, shaking off excess, and then dredge in the flour mixture until well coated. Place the coated florets on the prepared baking sheet.
  • Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.
  • Remove the baking sheet from the oven and drizzle the buffalo sauce over the baked cauliflower, shaking the pan gently to coat all pieces evenly. Return to the oven and bake for an additional 5-10 minutes.
  • While the cauliflower is baking, warm the tortillas in a skillet over medium heat until soft and pliable.
  • Assemble the tacos by placing a generous amount of buffalo cauliflower on each tortilla, followed by shredded lettuce, diced tomatoes, and a sprinkle of blue cheese.
  • Garnish with fresh cilantro and serve lime wedges on the side for squeezing over the tacos.

Notes

For a vegan option, use plant-based milk and vegan cheese.
Keyword buffalo sauce, cauliflower, tacos, vegetarian