These Buffalo cauliflower tacos are a delicious and spicy twist on traditional tacos. They are perfect for a fun and flavorful meal, and they can easily be made vegan by using vegan-friendly ingredients. Follow the recipe below to give it a try yourself!
Ingredients:
For the Buffalo Cauliflower:
1 medium head of cauliflower, cut into bite-sized florets
1 cup all-purpose flour (or gluten-free flour)
1 cup water
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup buffalo sauce (store-bought or homemade)
1 tablespoon melted butter or vegan butter
For the Tacos:
8 small corn or flour tortillas
1 cup shredded lettuce or cabbage
1/2 cup diced tomatoes
1/2 cup diced red onion
1 avocado, sliced
Fresh cilantro, chopped (for garnish)
For the Vegan Ranch Dressing:
1/2 cup vegan mayo
1/4 cup unsweetened almond milk
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill
Salt and pepper to taste
Instructions:
Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Cauliflower Batter:
In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
Add the cauliflower florets to the batter and toss until they are well coated.
Bake the Cauliflower:
Arrange the coated cauliflower florets in a single layer on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the cauliflower is crispy and golden brown.
Prepare the Buffalo Sauce:
In a small bowl, mix together the buffalo sauce and melted butter.
Once the cauliflower is done baking, remove it from the oven and toss the florets in the buffalo sauce until they are evenly coated.
Make the Vegan Ranch Dressing:
In a small bowl, whisk together the vegan mayo, unsweetened almond milk, apple cider vinegar, garlic powder, onion powder, dried dill, salt, and pepper until smooth. Adjust seasoning to taste.
Assemble the Tacos:
Warm the tortillas in a dry skillet over medium heat or wrap them in foil and warm them in the oven.
Place a handful of shredded lettuce or cabbage on each tortilla.
Top with buffalo cauliflower florets, diced tomatoes, diced red onion, and avocado slices.
Drizzle with vegan ranch dressing.
Garnish with fresh cilantro.
Serve:
Serve the Buffalo cauliflower tacos immediately with extra buffalo sauce and vegan ranch dressing on the side.
Tips:
Crispier Cauliflower: For extra crispy cauliflower, you can broil the florets for an additional 2-3 minutes after tossing them in the buffalo sauce.
Customize Your Toppings: Feel free to add other toppings like shredded carrots, jalapeños, or pickled red onions.
Storage: If you have leftovers, store the buffalo cauliflower and toppings separately from the tortillas to prevent sogginess. Reheat the cauliflower in the oven for best results.
Enjoy these flavorful and spicy Buffalo cauliflower tacos as a fun and healthy meal!
Hold the meat please, and give me a recipe with some kick!
Wishing you Peace and Prosperity, and yummy/spicy tacos!
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