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- 1 medium head of cauliflower, cut into florets - 1 cup all-purpose flour (or gluten-free flour) - 1 cup water - 1 cup buffalo sauce (store-bought or homemade) - 8 small corn or flour tortillas Cauliflower is the star of this dish. It gives the tacos their crunch and flavor. Use fresh florets for the best taste. The flour helps create a batter that sticks to the cauliflower. You can choose gluten-free flour if needed. Buffalo sauce adds a spicy kick that makes these tacos a hit! - 1 avocado, sliced - 1 cup shredded lettuce - ½ cup diced tomatoes - ½ cup crumbled blue cheese or feta (optional) These optional ingredients boost the dish. Sliced avocado adds creaminess. Shredded lettuce gives a nice crunch. Diced tomatoes add freshness and color. If you like, sprinkle blue cheese or feta for a tangy touch. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste Seasonings are key to flavor. Garlic powder and onion powder add depth. Smoked paprika gives a warm, smoky taste. Don’t forget salt and pepper to enhance all the flavors. Adjust these to your liking for a perfect balance. {{ingredient_image_1}} To start, cut the cauliflower into small florets. Aim for bite-sized pieces. This will help them cook evenly. Next, make the batter. In a big bowl, mix one cup of flour, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of smoked paprika, salt, and pepper. Slowly add one cup of water. Whisk until the batter is smooth and creamy. Now, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Dip each floret into the batter, making sure to coat it well. Place the coated florets on the baking sheet. Bake them for 20 to 25 minutes. They should turn golden and crispy. Keep an eye on them to avoid burning. Once the cauliflower is done, toss it in a bowl with buffalo sauce. Make sure each piece is evenly coated. Warm your tortillas in a skillet or microwave for about 30 seconds. This makes them soft and easy to fold. Now, build your tacos! Place a good amount of buffalo cauliflower on each tortilla. Add sliced avocado, shredded lettuce, and diced tomatoes. If you like, sprinkle on some crumbled blue cheese or feta. Garnish with fresh cilantro and drizzle more buffalo sauce if you want extra heat. Enjoy your tasty buffalo cauliflower tacos! Baking vs. frying cauliflower I prefer baking cauliflower for these tacos. Baking creates a healthier dish without extra oil. Frying can add calories and grease. Plus, baking allows the cauliflower to become crispy and golden. This method keeps the flavors bright and fresh. Achieving crispy texture To get that perfect crispy texture, coat each floret well in the batter. Make sure the oven is hot enough. Preheat it to 425°F (220°C) before baking. Spread the florets out on the sheet. This gives them room to crisp up instead of steaming. Check them halfway through for even cooking. Best toppings to complement flavors These tacos shine with fresh toppings. I love using sliced avocado for creaminess. Shredded lettuce adds a nice crunch. Diced tomatoes bring a juicy burst. If you like cheese, crumbled blue cheese or feta is a great addition. Fresh cilantro also brightens the dish with its flavor. Pairing with side dishes Buffalo cauliflower tacos pair well with simple sides. Try a light salad or some roasted veggies. You could also serve them with a side of rice or quinoa. This makes for a complete meal that is both tasty and filling. Prepping cauliflower in advance You can prep the cauliflower ahead of time. Cut it into florets and make the batter. Keep them in the fridge for up to a day. This helps save time when you’re ready to cook. Just remember to toss the florets in buffalo sauce before serving. Storing and reheating instructions If you have leftovers, store them in an airtight container. They will last about three days in the fridge. To reheat, bake them in the oven for about 10 minutes at 350°F (175°C). This keeps them crispy and delicious! Pro Tips Choose the Right Cauliflower: Look for a firm head of cauliflower with tightly packed florets and vibrant green leaves for the best flavor and texture. Adjust Spice Level: If you prefer a milder taste, mix the buffalo sauce with some ranch dressing or yogurt to tone down the heat. Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions without sacrificing taste. Serve Fresh: Assemble the tacos just before serving to keep the tortillas soft and the toppings crisp for the best eating experience. {{image_2}} You can easily make this dish gluten-free. Just swap regular flour for gluten-free flour. This change keeps the texture while making it safe for those with gluten allergies. If you want to skip cheese, use a vegan cheese substitute. There are many options available now. Nutritional yeast is a great choice, as it adds a cheesy flavor without dairy. For those who love heat, try a spicier buffalo sauce. Look for sauces labeled “extra hot” for a real kick. You can also mix in some cayenne pepper for added spice. Consider adding toppings like pickled red onions or jalapeños. These add crunch and a burst of flavor. A drizzle of ranch or a squeeze of lime also enhances the taste. If you want to try different proteins, consider chickpeas or lentils. They add protein and work well with the spices. If you prefer plants, mushrooms are another great option. Their texture mimics meat and pairs well with buffalo sauce. You can also change the fillings in your tacos. Try slaw made from cabbage or carrots for a fresh crunch. Black beans or corn can add more flavor and color to your dish. Store leftover buffalo cauliflower tacos in an airtight container. They stay fresh for about 3 days in the fridge. Let the tacos cool before placing them in the container. This helps keep the tortillas from getting soggy. If you can, separate the filling from the tortillas. This keeps everything crisp and tasty. You can freeze the buffalo cauliflower for later use. Place the cooled cauliflower florets in a freezer bag. Remove as much air as possible before sealing. They can last up to 2 months in the freezer. To reheat, bake them in the oven at 400°F (200°C) for 10-15 minutes. This keeps them crispy and delicious. To maintain texture and flavor, store toppings separately. Keep avocado, lettuce, and tomatoes in the fridge. Add these fresh ingredients just before serving. This helps avoid wilting and sogginess. When reheating, use the oven rather than the microwave. This way, the cauliflower stays crunchy, and the flavors shine. To make buffalo sauce, you need just a few simple ingredients: - ½ cup hot sauce (like Frank's RedHot) - ¼ cup unsalted butter - 1 tablespoon white vinegar - 1 teaspoon garlic powder - Salt to taste 1. Melt the butter in a small saucepan over low heat. 2. Add hot sauce, vinegar, garlic powder, and salt. 3. Whisk the mixture until it is smooth and combined. 4. Remove from heat and let it cool before using. This sauce is not only easy to make, but it also tastes great on many dishes! Yes, you can easily make this recipe gluten-free. Simply swap out the all-purpose flour with a gluten-free flour blend. Here are a few good options: - Almond flour - Coconut flour - Chickpea flour These alternatives work well for the batter and keep the cauliflower crispy. Just make sure to check labels for any hidden gluten. Buffalo cauliflower tacos can last in the fridge for about 3 to 5 days. To keep them fresh, store the components separately. Here are some quick tips: - Place the cauliflower in an airtight container. - Keep the tortillas wrapped in foil or plastic wrap. - Store toppings like avocado and lettuce in separate containers. This way, you can reheat the cauliflower and assemble fresh tacos whenever you want! In this post, I discussed how to make Buffalo cauliflower tacos. We covered main and optional ingredients, seasonings, and step-by-step instructions. You learned tips for cooking techniques and serving ideas. I also shared variations and storage info. Buffalo cauliflower tacos are great for any meal and cater to different diets. Try this easy recipe to impress your friends and family. Enjoy the bold flavors and health benefits!

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 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 (or gluten-free flour)
  • 1 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup buffalo sauce (store-bought or homemade)
  • 8 small corn or flour tortillas
  • 1 avocado, sliced
  • 1 cup shredded lettuce
  • 0.5 cup diced tomatoes
  • 0.5 cup crumbled blue cheese or feta (optional)
  • fresh cilantro, for garnish

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Gradually whisk in water until you have a smooth batter.
  • Dip each cauliflower floret into the batter, ensuring they are evenly coated, then place them on the prepared baking sheet.
  • Bake in the preheated oven for 20-25 minutes or until the cauliflower is golden and crispy.
  • In a large bowl, toss the baked cauliflower florets with buffalo sauce until they are well coated.
  • Warm the tortillas in a skillet or in the microwave for about 30 seconds until pliable.
  • Assemble the tacos by placing a generous amount of buffalo cauliflower on each tortilla, followed by sliced avocado, shredded lettuce, diced tomatoes, and crumbled blue cheese (if using).
  • Garnish with fresh cilantro and drizzle with additional buffalo sauce if desired.

Notes

Feel free to adjust the spice level by adding more or less buffalo sauce.
Keyword buffalo sauce, cauliflower, tacos, vegetarian