Description
Delicious and spicy Buffalo Cauliflower Tacos, perfect for sharing with family and friends, offering a crunchy and flavor-packed experience.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 1 cup of all-purpose flour (gluten-free flour optional)
- 1 cup of buttermilk or dairy-free alternative (like almond milk)
- 1 cup of hot sauce (such as Frank’s RedHot)
- 4 tablespoons of unsalted butter (or plant-based butter)
- Fresh taco-sized tortillas (corn or flour)
- Toppings: shredded lettuce, diced tomatoes, cilantro, avocado, ranch or blue cheese dressing
Instructions
- Preheat your oven to 450°F (230°C).
- Cut the cauliflower into bite-sized florets for even cooking.
- In a large bowl, whisk together the flour and buttermilk until smooth.
- Dip each cauliflower floret into the batter, covering fully.
- Line a baking sheet with parchment paper and arrange the cauliflower in a single layer. Bake for 25–30 minutes, flipping halfway through.
- In a small saucepan, melt the butter and mix in the hot sauce over low heat.
- Pour the hot sauce mixture over the baked cauliflower and toss gently to coat.
- Warm the tortillas and layer in the cauliflower, followed by your desired toppings.
- Enjoy immediately, garnished with fresh herbs and dressing.
Notes
For extra crunch, broil the assembled tacos for a few minutes after baking.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Buffalo, Cauliflower, Tacos, Vegetarian, Vegan, Spicy, Easy Recipe