Prepare to be amazed! These Buffalo Cauliflower Tacos will have you rethinking everything you thought you knew about tacos!
First, we toss cauliflower florets in a light batter and roast them until slightly crispy. Then we tuck them into corn tortillas with some lettuce and avocado and drizzle them with our Cashew Ranch Dressing.
Note: You can air fry your florets instead of roasting– set your air fryer at 400 degrees and fry for 10-12 minutes.
These tacos are great for snacking on while watching football or your current series binge.
Buffalo Cauliflower Tacos
- 1 head cauliflower
- 3 tbsp tahini
- 1/4 cup plant-based milk
- 1/4 cup flour, preferably whole grain or gluten-free
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4-1/2 cup hot sauce
- 8 corn tortillas
- Cashew Ranch Dressing
- chopped lettuce or greens
- sliced avocado
- fresh cilantro
- Preheat oven to 400 degrees.
- Wash cauliflower and cut into medium-sized florets.
- Combine the tahini, milk, and 1/4 cup of hot sauce in a mixing bowl and whisk to combine.
- Add the florets to the bowl and stir until they are well-covered.
- Combine the flour, onion powder, garlic powder, paprika, salt, and pepper in another bowl.
- Transfer the florets to the dry mix and stir until well-covered with the dry mix.
- Place the florets on a wire rack on top of a baking sheet. If you don’t have a wire rack, use a baking sheet lined with parchment paper or very lightly greased with coconut or olive oil.
- Bake for 20 minutes, then turn the florets over and bake another 20 minutes.
- Remove from oven and, when cool enough, taste a floret. If you want them spicier, you can toss the florets in a bowl with another 1/4 cup hot sauce and then bake them another 15-20 minutes.
- Place the corn tortillas on a plate and cover with a wet paper towel. Microwave for one minute to soften. Alternatively, you can wrap them all together in foil and put them in the oven with the florets for about 5 minutes.
- To serve, plate the tortillas and spoon the florets on top. Drizzle with Cashew Ranch Dressing. Top with chopped lettuce, sliced avocado, and fresh cilantro, if desired.