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- 1 medium head of cauliflower, cut into florets - 1 cup all-purpose flour - 1 cup water - 1 cup breadcrumbs - ½ cup buffalo sauce - 8 small corn tortillas - 1 avocado, sliced - 1 cup red cabbage, shredded - Fresh cilantro, for garnish - Lime wedges, for serving - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper Gathering your ingredients is the first step to making these tasty Buffalo Cauliflower Tacos. Start with the main ingredients. You need one medium head of cauliflower. Cut it into bite-sized florets to make them easy to eat. Next, grab one cup of all-purpose flour and one cup of water. These create a batter that gives your cauliflower a nice coating. Don't forget to get one cup of breadcrumbs. Panko breadcrumbs work best for extra crunch! For the buffalo flavor, you'll need half a cup of buffalo sauce. This sauce is what gives your tacos their kick. Now, let's move on to the additional ingredients. You will need eight small corn tortillas for wrapping up your tasty fillings. An avocado, sliced, adds creaminess. One cup of shredded red cabbage gives a nice crunch and color. For garnish, fresh cilantro is a must, and serve your tacos with lime wedges for a zesty touch. Lastly, you will need seasoning. Grab one teaspoon each of garlic powder, onion powder, smoked paprika, and one teaspoon of salt. Finish with half a teaspoon of black pepper. These spices add depth and flavor to your dish. With all ingredients ready, you're set to create mouthwatering Buffalo Cauliflower Tacos! {{ingredient_image_1}} - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. - In a mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of water, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and ½ teaspoon of black pepper. This will make a smooth batter. - Dip each cauliflower floret into the batter, making sure to coat it well. - Roll each floret in 1 cup of breadcrumbs to give it a crunchy outer layer. Place the coated cauliflower on the baking sheet in a single layer. - Bake for 25-30 minutes. Turn the florets halfway through to ensure they cook evenly. They should turn golden and crispy. - Once the cauliflower is baked, toss it in a bowl with ½ cup of buffalo sauce until it is well coated. - Return the sauced cauliflower to the oven for an extra 5 minutes. This helps the sauce set. - While the cauliflower bakes, warm 8 small corn tortillas on a skillet for about 30 seconds on each side until they are soft. - To build your tacos, add a generous amount of buffalo cauliflower to each tortilla. - Top with sliced avocado, shredded red cabbage, and fresh cilantro. Serve with lime wedges on the side for a zesty kick. - Use panko breadcrumbs for extra crunch: Panko gives your cauliflower a wonderful crunch. It’s light and airy, making it perfect for a crispy bite. - Bake at the right temperature: Preheat your oven to 425°F (220°C). This high heat helps to crisp up the cauliflower. Bake until golden brown for the best texture. - Adjust buffalo sauce to taste: Some like it hot, while others prefer mild. Start with half a cup of buffalo sauce and add more as needed. Tweak until you find your perfect heat level. - Adding fresh herbs for extra freshness: Fresh cilantro brightens the dish. It adds flavor and color. You can also try green onions or parsley for a different twist. - Ideal sides and accompaniments: Pair these tacos with a side of rice or a fresh salad. They balance the spice nicely. Don’t forget some lime wedges for a zesty kick! - Vegetarian and vegan pairings: These tacos are great with avocado and cabbage. If you want more protein, add black beans or lentils. They fit right in and keep it plant-based. Pro Tips Coating Consistency: Ensure the batter is thick enough to stick to the cauliflower but not too thick that it clumps. A smooth, even coating is key for crispy results. Breadcrumb Choice: Use panko breadcrumbs for an extra crunch. They create a lighter and crispier texture compared to regular breadcrumbs. Buffalo Sauce Heat: Adjust the amount of buffalo sauce based on your heat preference. Start with a small amount and add more for a spicier kick. Tortilla Warming: Warm the tortillas on a skillet to make them pliable and prevent tearing when you fill them with the buffalo cauliflower. {{image_2}} You can change how you cook your buffalo cauliflower for different tastes. - Air fryer method for buffalo cauliflower: Use an air fryer for a crispy texture. Just coat the cauliflower as usual. Set it to 400°F and cook for about 15 minutes. Shake halfway for even cooking. - Grilling for added smoky flavor: Grilling gives the cauliflower a smoky taste. After coating, place the florets on a hot grill. Cook for about 10-12 minutes, turning often. This method adds a nice char. Not all kitchens have the same items. Here are some swaps. - Gluten-free flour options: You can use almond flour or chickpea flour instead of all-purpose flour. Both work well in the batter. - Dairy-free alternatives for toppings: Instead of regular cheese, try vegan cheese or cashew cream. These add creaminess without dairy. Tacos are fun because you can mix and match toppings. - Switching up toppings: Try adding fresh lettuce or diced tomatoes for extra crunch. You can also use pickled onions for a tangy twist. - Adding cheese or creamy sauces for richness: If you want more flavor, add shredded cheese or a drizzle of ranch or tahini sauce. This makes the tacos even richer and more satisfying. To keep your buffalo cauliflower fresh, store it in an airtight container. Place a paper towel inside to absorb moisture. This helps keep the texture crisp. You can keep the leftovers in the fridge for up to three days. If you wait longer, the cauliflower may become soggy. For reheating, the oven works best. Preheat it to 350°F (175°C). Spread the cauliflower on a baking sheet. Heat for about 10-15 minutes until warm and crispy. The microwave is quicker but can make the cauliflower soft. If you use the microwave, heat in short bursts. Check every 30 seconds to avoid overcooking. You can prepare the cauliflower ahead of time. Just bake it and store it in the fridge. When you’re ready, warm the cauliflower and assemble the tacos. Keep the tortillas, avocado, and toppings separate until serving. This keeps everything fresh and crunchy. Yes, you can prep these tacos ahead. Start by cutting the cauliflower into florets. Then, mix the batter and coat the florets. You can bake the cauliflower early and store it in the fridge. Just toss it in buffalo sauce before serving. You can also warm the tortillas and add toppings just before eating. This way, your tacos stay fresh and tasty. Yes, Buffalo Cauliflower Tacos are vegan. The main ingredients, like cauliflower and spices, are plant-based. You can use vegan buffalo sauce. For toppings, avocado and red cabbage are also vegan-friendly. Just check your breadcrumbs. Some may have dairy, so choose vegan-friendly options. Enjoy a delicious vegan meal without worry. You can pair these tacos with many sides. Fresh guacamole makes a great dip. Black beans or Mexican rice add protein. A crisp salad with lime dressing works well too. For drinks, try a light beer or a fruity soda. These choices balance the spicy flavor of the tacos. This blog post explored how to make Buffalo Cauliflower Tacos. We covered the main ingredients, steps, and tips to ensure tasty results. I shared ways to add flavor and variations for your tacos. The cooking methods and storage tips help you enjoy them later. Whether you're a fan of spicy food or looking for a healthy meal, these tacos deliver. Try them for your next gathering. You’ll impress everyone with this delicious twist on tacos. Enjoy!

Buffalo Cauliflower Tacos

Spicy and crispy buffalo cauliflower served in warm corn tortillas with fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium head cauliflower, cut into florets
  • 1 cup all-purpose flour
  • 1 cup water
  • 1 cup breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 cup buffalo sauce
  • 8 small corn tortillas
  • 1 whole avocado, sliced
  • 1 cup red cabbage, shredded
  • to taste fresh cilantro, for garnish
  • to taste lime wedges, for serving

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper to create a batter.
  • Dip each cauliflower floret into the batter, ensuring even coverage, then roll in breadcrumbs to coat thoroughly.
  • Arrange the coated cauliflower on the prepared baking sheet in a single layer. Bake for 25-30 minutes, turning halfway through, until golden and crispy.
  • In a separate bowl, toss the baked cauliflower with buffalo sauce until well coated. Return to the oven for an additional 5 minutes to set the sauce.
  • While the cauliflower is baking, warm the corn tortillas on a skillet for about 30 seconds on each side until pliable.
  • To assemble the tacos, place a generous amount of buffalo cauliflower on each tortilla.
  • Top with sliced avocado, shredded red cabbage, and a sprinkle of fresh cilantro.
  • Serve with lime wedges on the side for added freshness and zest.

Notes

For extra crunch, use panko breadcrumbs.
Keyword buffalo, cauliflower, tacos, vegetarian