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- 1 head of cauliflower, cut into florets - 1 cup all-purpose flour - 1 cup buttermilk (or plant-based milk with 1 tbsp vinegar) - 1 cup breadcrumbs (preferably panko) - 1/2 cup buffalo sauce (store-bought or homemade) - 8 small corn or flour tortillas Cauliflower is the star of this dish. It soaks up the buffalo sauce and gives a great crunch. The buttermilk helps the flour stick, making a crispy coating. Breadcrumbs add even more texture for a satisfying bite. Tortillas hold everything together and create the perfect taco. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste Spices bring life to the cauliflower. Garlic powder adds a savory kick. Onion powder gives depth. Smoked paprika adds a hint of sweetness and color. Cayenne pepper gives it heat, but you can adjust this based on your taste. Don't forget salt and pepper to enhance all flavors. - 1 avocado, sliced - 1 cup shredded red cabbage - Fresh cilantro, for garnish - Lime wedges, for serving Toppings take these tacos to the next level. Avocado adds creaminess. Shredded red cabbage gives crunch and color. Fresh cilantro adds brightness. Lime wedges add a zesty finish. Feel free to mix and match these toppings to suit your taste! {{ingredient_image_1}} 1. First, preheat your oven to 425°F (220°C). This helps the cauliflower cook evenly. 2. Next, line a baking sheet with parchment paper. This keeps the cauliflower from sticking. 3. In a large bowl, mix together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. This dry mix will give the cauliflower a nice flavor and crunch. 1. Take each cauliflower floret and dip it into the buttermilk. Make sure to let the excess drip off. This helps the coating stick better. 2. Now, coat the floret in the flour mixture. Make sure each piece is evenly covered. This will create a tasty crust when baked. 1. Place the coated cauliflower on the baking sheet. Bake in the oven for 20 minutes. Flip them halfway through. This makes them crispy on all sides. 2. After the first bake, take the cauliflower out. Toss it in buffalo sauce until well-coated. This adds that spicy kick. 3. Return the cauliflower to the oven for another 10 minutes. This final bake makes it even more delicious. To change the heat level of your tacos, adjust the cayenne pepper. If you want more spice, add more cayenne. If you prefer it mild, use less. You can also choose a buffalo sauce that fits your taste. Some brands are hotter than others. Look for sauces that say "extra hot" or "mild" on the label. Crispiness is key for buffalo cauliflower tacos. First, coat the cauliflower well with the flour mix. This helps create a nice crust. Bake it for 20 minutes at 425°F. Flip the florets halfway through for even cooking. After tossing them in buffalo sauce, bake for an extra 10 minutes. This step makes the cauliflower extra crispy and flavorful. For serving, use a bright platter to make your tacos pop. Place lime wedges on the side for color and taste. Add a sprinkle of fresh cilantro on top for an extra touch. You can even provide a small bowl of extra buffalo sauce for those who want more heat. This makes the meal look inviting and fun to eat! Pro Tips Adjusting Spice Level: If you prefer milder tacos, reduce the cayenne pepper or omit it altogether. You can also serve with a cooling side like yogurt or sour cream. Perfectly Crispy Cauliflower: Ensure the cauliflower florets are evenly coated and not overcrowded on the baking sheet for maximum crispiness. Homemade Buffalo Sauce: For a personalized touch, make your own buffalo sauce using hot sauce, melted butter, and a dash of garlic powder. Serving Suggestions: Pair these tacos with a side of fresh salsa or guacamole for added flavor and texture. {{image_2}} You can add shredded chicken or tofu to these tacos. Shredded chicken gives a nice texture and flavor. Tofu brings a great plant-based option. Just cook them as you like before adding. Mix them with the buffalo sauce for a spicy kick. This way, everyone can enjoy these tacos. Cheese can make these tacos even better. Try adding feta or cheddar for extra creaminess. Feta adds a tangy taste that pairs well with spicy cauliflower. Cheddar melts nicely and gives a rich, savory flavor. Sprinkle some cheese on top of your tacos for a delicious twist. Get creative with your taco fillings! Use different vegetables or sauces. You can add grilled peppers, corn, or even black beans. Each veggie brings its own flavor and crunch. Swap out the buffalo sauce for ranch or a spicy aioli for something new. The options are endless, so have fun experimenting! To store leftovers, let the tacos cool first. Place them in an airtight container. Make sure to keep the cauliflower and toppings separate to avoid sogginess. You can store them in the fridge for up to three days. For best results, eat them fresh. To reheat, use an oven or toaster oven. Preheat to 350°F (175°C). Place the tacos on a baking sheet. Heat them for about 10 minutes. This method helps keep the cauliflower crispy. You can also use an air fryer, which works great. You can freeze buffalo cauliflower, but it’s best to do so before adding sauce. After baking, let the cauliflower cool. Then, place it in a freezer-safe bag. Remove as much air as possible. It can stay in the freezer for up to a month. When ready to eat, thaw and bake again, then toss with the buffalo sauce. Yes, you can use frozen cauliflower for this recipe. Frozen cauliflower is convenient and time-saving. It offers a similar taste and texture to fresh cauliflower. Just make sure to thaw it first. Pat it dry to remove excess moisture. This helps the coating stick better and keeps your tacos crispy. To make these tacos gluten-free, swap out the all-purpose flour. Use gluten-free flour or almond flour instead. For breadcrumbs, opt for gluten-free panko or crushed gluten-free crackers. These changes allow everyone to enjoy the dish without gluten. Many sides complement buffalo cauliflower tacos. Here are some tasty options: - Corn on the cob: Sweet and juicy, it balances the heat. - Black bean salad: Adds protein and freshness. - Guacamole: Creamy and rich, it cools the spice. - Rice: Fluffy rice or cilantro lime rice is a great base. - Chips and salsa: Crunchy and zesty, they make a fun snack. These sides round out your meal and enhance the taco experience. You learned how to make buffalo cauliflower tacos, including the key ingredients and spices. I shared simple steps for preparation, coating, and baking the cauliflower for crispiness. Tips for adjusting spice levels and presentation enhance the tacos further. You can explore protein and cheese variations to suit your taste. Remember to store leftovers properly and enjoy them later. Use these insights to make a delicious dish that wows friends and family any day of the week. Enjoy your 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 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 head cauliflower, cut into florets
  • 1 cup all-purpose flour
  • 1 cup buttermilk (or plant-based milk with 1 tbsp vinegar)
  • 1 cup breadcrumbs (preferably panko)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (adjust for spice preference)
  • to taste salt and pepper
  • 0.5 cup buffalo sauce (store-bought or homemade)
  • 8 small corn or flour tortillas
  • 1 whole avocado, sliced
  • 1 cup shredded red cabbage
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a large bowl, mix the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.
  • Dip each cauliflower floret into the buttermilk, allowing excess to drip off, then coat it in the flour mixture, ensuring an even layer.
  • Place the coated cauliflower on the baking sheet and repeat until all florets are coated.
  • Bake in the preheated oven for 20 minutes or until golden and crispy, flipping halfway through.
  • Once the cauliflower is crispy, remove from the oven and toss with buffalo sauce until well-coated. Return to the oven for an additional 10 minutes.
  • While the cauliflower is baking, warm the tortillas in a dry skillet or the microwave.
  • Assemble the tacos by placing a generous portion of buffalo cauliflower in each tortilla. Top with sliced avocado, shredded red cabbage, and fresh cilantro.
  • Serve with lime wedges on the side for drizzling.

Notes

Serve the tacos on a vibrant platter, with lime wedges for bright color and a sprinkle of cilantro on top for freshness. Consider adding a small bowl of extra buffalo sauce for drizzling on top!
Keyword buffalo, cauliflower, tacos, vegetarian