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- 1 medium head of cauliflower, cut into bite-sized florets - 1 cup all-purpose flour - 1 cup buttermilk (or plant-based milk for dairy-free) - 1 cup breadcrumbs (panko recommended for crunch) Buffalo cauliflower tacos start with fresh cauliflower florets. Choose a medium head for the best size. The all-purpose flour helps the batter stick. You can use buttermilk or plant-based milk, depending on your diet. Panko breadcrumbs add a crunchy texture that everyone loves. - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup buffalo sauce - 8 small corn tortillas - 1 avocado, sliced - 1 cup shredded purple cabbage - Fresh cilantro leaves, for garnish - Lime wedges, for serving Seasoning makes a big difference in flavor. Garlic powder and onion powder create a savory base. Smoked paprika adds depth, while cayenne pepper gives a kick. Adjust the cayenne to suit your heat preference. Salt and pepper enhance all the other flavors. Finally, top your tacos with slices of avocado, crunchy cabbage, and fresh cilantro. Lime wedges add a zesty finish. Enjoy these tacos with friends for a fun meal! {{ingredient_image_1}} 1. Preheat the oven and prepare the baking sheet: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper. This helps the cauliflower crisp up without sticking. 2. Mix dry ingredients and buttermilk: In a large bowl, combine 1 cup of all-purpose flour, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of smoked paprika, and 1 teaspoon of cayenne pepper. Add salt and pepper to taste. In another bowl, pour 1 cup of buttermilk. 3. Coat the cauliflower florets: Take each cauliflower floret and dip it into the buttermilk. Let the excess drip off. Then, coat it with the flour mix. Shake off any extra flour before moving on to the breadcrumbs. 4. Bake until crispy and golden brown: Place the coated florets on the baking sheet in a single layer. Bake for about 25-30 minutes. Flip the florets halfway through. They should be crispy and golden when done. 5. Heat the buffalo sauce: While the cauliflower bakes, pour 1 cup of buffalo sauce into a small saucepan. Heat on low until warm, stirring occasionally. This step adds a nice kick to your dish. 6. Warm corn tortillas: Heat 8 small corn tortillas on a skillet. You can also warm them directly over the flames of a gas stove for a few seconds. This makes them soft and easy to fold. 7. Fill and top the tacos: Take a tortilla and add some buffalo cauliflower. Top it with sliced avocado, shredded purple cabbage, and fresh cilantro. For a zesty finish, serve with lime wedges. These simple steps will help you create tasty Buffalo Cauliflower Tacos that everyone will love. Enjoy the crunch and flavor! To make your buffalo cauliflower shine, focus on two main areas: crispiness and spice. - Ensuring crispiness: - Bake the cauliflower at high heat, around 425°F (220°C). This helps achieve a crunchy texture. - Use panko breadcrumbs for extra crunch. They make a big difference! - Flip the florets halfway through baking. This ensures even cooking and browning. - Adjusting spice levels: - Start with one teaspoon of cayenne pepper. You can always add more if you want more heat. - Taste the buffalo sauce before tossing in the cauliflower. Adjust it to your liking by adding a bit of honey or more hot sauce. Pair your tacos with tasty sides and drinks to enhance the meal. - Pairing with sides or additional toppings: - Serve with a side of fresh salsa or guacamole for added flavor. - Add toppings like diced red onions or jalapeños for a zesty kick. - You could also try a sprinkle of queso fresco for creaminess. - Recommended drinks: - A cold beer pairs well with buffalo flavors. Try a light lager or a hoppy IPA. - For non-alcoholic options, a refreshing lemonade complements the spicy tacos nicely. Pro Tips Use Fresh Cauliflower: For the best flavor and texture, select a fresh head of cauliflower with tightly packed florets and vibrant color. Adjust the Spice Level: Feel free to modify the amount of cayenne pepper in the recipe to match your heat preference. Start with less and add more as needed. Make it Ahead: You can prepare the buffalo cauliflower in advance and reheat it before serving. This helps save time during meal prep. Experiment with Toppings: Customize your tacos by adding ingredients like pickled onions, jalapeños, or a drizzle of ranch dressing for extra flavor. {{image_2}} To make Buffalo Cauliflower Tacos vegan, you can easily substitute buttermilk. Instead of buttermilk, use any plant-based milk. Almond, soy, or oat milk all work well. Just add a splash of vinegar or lemon juice to mimic that tangy flavor. For gluten-free options, replace all-purpose flour with gluten-free flour. You can also find gluten-free breadcrumbs. This way, everyone can enjoy these tasty tacos without worry. You can boost the flavor with different sauces. Try drizzling ranch or barbecue sauce over the tacos for a twist. Creamy avocado sauce also adds a nice touch. Adding more veggies can elevate your tacos. Consider including roasted bell peppers, corn, or diced tomatoes. These ingredients not only add color but also more nutrients. Mix and match to find your favorite combination! After making Buffalo Cauliflower Tacos, you may have some leftovers. To keep them fresh, store the cauliflower and toppings separately. Place the leftover cauliflower in an airtight container. This helps keep it crispy. You can store it in the fridge for about three days. For the toppings, like avocado and cabbage, place them in smaller containers. This keeps them fresh and prevents browning. If you want to save the tortillas, wrap them in foil or place them in a bag. They will stay good in the fridge for about two days. When it's time to eat your leftovers, reheating is key. To keep the cauliflower crispy, avoid the microwave. Instead, use an oven or an air fryer. Preheat the oven to 375°F (190°C). Spread the cauliflower on a baking sheet. Heat it for about 10 to 15 minutes, until it's warm and crispy again. If you use an air fryer, set it to 350°F (175°C). Cook for about 5 to 7 minutes, checking often. This method helps keep that tasty crunch. Enjoy your tacos just like they were fresh! You can use plant-based milk as a great option. Almond milk or soy milk works well. Add a splash of vinegar or lemon juice to mimic buttermilk. This will give it that tangy taste. Yes! You can prep the cauliflower and keep it in the fridge. Coat the florets and store them in an airtight container. Bake them when you're ready to eat. You can also warm the tortillas and toppings ahead of time. Absolutely! Baking is a healthier choice. It cuts down on oil and keeps the cauliflower crispy. Plus, you still get that golden finish. Baking gives you that crunch without the extra fat. Buffalo Cauliflower Tacos are a tasty, easy meal made with simple ingredients and steps. We covered how to prepare crispy cauliflower, the best seasonings, and smart serving tips. You can adjust spice levels and experiment with different flavors. These tacos fit many diets, too. Enjoy them fresh or save leftovers for later. I hope you feel inspired to try this recipe and share it with friends. It’s a fun way to enjoy a classic dish with a twist.

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 2
Calories 400 kcal

Ingredients
  

  • 1 medium head cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour
  • 1 cup buttermilk (or plant-based milk for dairy-free)
  • 1 cup breadcrumbs (panko recommended for crunch)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • to taste salt and pepper
  • 1 cup buffalo sauce
  • 8 small corn tortillas
  • 1 whole avocado, sliced
  • 1 cup shredded purple cabbage
  • to garnish fresh cilantro leaves
  • to serve lime wedges

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a large bowl, mix together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.
  • Pour the buttermilk into a separate bowl. Dip each cauliflower floret into the buttermilk, then coat it with the flour mixture, shaking off any excess.
  • Next, transfer the coated florets to the breadcrumbs and press gently to ensure an even coating. Place them on the prepared baking sheet in a single layer.
  • Bake in the preheated oven for about 25-30 minutes, or until the cauliflower is crispy and golden brown, flipping halfway through cooking.
  • While the cauliflower is baking, heat the buffalo sauce in a small saucepan over low heat until warmed through.
  • Once the cauliflower is done, remove it from the oven and toss it in the warm buffalo sauce until well coated.
  • Warm the corn tortillas on a skillet or directly over the flames of a gas stove for a few seconds on each side until soft and pliable.
  • Assemble the tacos by placing some buffalo cauliflower on each tortilla. Top with sliced avocado, shredded purple cabbage, and fresh cilantro.
  • Serve the tacos with lime wedges on the side for squeezing over the top.

Notes

Adjust the cayenne pepper to taste for desired spiciness.
Keyword buffalo sauce, cauliflower, tacos, vegetarian