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- Cauliflower and batter components You need one medium head of cauliflower. Cut it into bite-sized florets. For the batter, gather half a cup of all-purpose flour and half a cup of water. This mix should be smooth and easy to coat the cauliflower. Panko breadcrumbs add a great crunch, so grab one cup of those. - Seasonings and spices Flavor is key in this dish. Use one teaspoon each of garlic powder and onion powder. Add one teaspoon of smoked paprika for a nice, smoky taste. Don’t forget one teaspoon of salt and half a teaspoon of black pepper to round out the flavors. - Taco toppings and options For the tacos, you will need eight small corn tortillas. Fresh toppings make a big difference. Use one cup of shredded lettuce and half a cup of diced tomatoes for crunch and freshness. A quarter cup of chopped cilantro adds bright flavor. If you like creamy, drizzle on half a cup of vegan ranch dressing. {{ingredient_image_1}} 1. Start by preheating your oven to 450°F (230°C). This heat will make the cauliflower crispy. 2. Line a baking sheet with parchment paper. This step helps with easy cleanup. 3. In a mixing bowl, whisk 1/2 cup of flour, 1/2 cup of water, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until smooth. 4. Cut the cauliflower into florets. Dip each floret into the batter. Let the extra batter drip off. 5. Roll each coated floret in 1 cup of breadcrumbs. Use panko for extra crunch. Press gently to make sure they stick. 6. Place the florets on the lined baking sheet in a single layer. Lightly spray them with cooking oil. 7. Bake in the oven for 25-30 minutes. Flip the florets halfway through for even cooking. They should be golden brown and crispy. 1. While the cauliflower bakes, heat 1 cup of buffalo sauce in a small saucepan over medium heat. 2. Once the cauliflower is done, toss it in the warm buffalo sauce. Make sure each piece is fully coated. 1. Warm 8 small corn tortillas in a pan or microwave. This makes them easy to fold. 2. Place a generous amount of the buffalo cauliflower on each tortilla. 3. Top with 1 cup of shredded lettuce, 1/2 cup of diced tomatoes, and 1/4 cup of chopped fresh cilantro. 4. If you like, drizzle with 1/2 cup of vegan ranch dressing for added flavor. 5. Serve the tacos immediately and enjoy! To get your cauliflower nice and crispy, follow these tips: - Preheat your oven to 450°F (230°C). This high heat helps to crisp the batter. - Use a light spray of cooking oil on the coated florets before baking. This adds extra crunch. - Flip the cauliflower halfway through baking for even browning. If you want alternatives to flour and breadcrumbs, try these: - Use chickpea flour for a gluten-free option. - Ground oats can replace breadcrumbs and add a nutty flavor. - Crushed cornflakes can give you a fun crunch too! To amp up the taste of your buffalo cauliflower, consider these options: - Add a pinch of cayenne pepper for more heat. - Mix in a bit of cumin or chili powder for depth. - A dash of lemon juice brightens the flavors. Pair your tacos with these tasty sauces and toppings: - Drizzle with vegan ranch or blue cheese dressing for creaminess. - Top with avocado slices for a rich texture. - Fresh jalapeños add a nice spicy kick. Pro Tips Use Panko Breadcrumbs: For an extra crunchy texture, opt for panko breadcrumbs instead of regular ones. They will give your cauliflower a delightful crispiness. Homemade Buffalo Sauce: If you have time, try making your own buffalo sauce. Combining hot sauce, melted butter, and a splash of vinegar can elevate the flavor to a whole new level. Chill Before Baking: Allow the battered cauliflower to chill in the fridge for about 15 minutes before baking. This helps the coating adhere better and results in a crunchier texture. Customize Your Toppings: Feel free to get creative with toppings! Avocado, red onions, or jalapeños can add an extra burst of flavor and texture to your tacos. {{image_2}} You can easily make Buffalo cauliflower tacos gluten-free. Use gluten-free flour instead of all-purpose flour. You can also swap the breadcrumbs for gluten-free versions, like crushed rice cereal. For a tasty vegan option, make sure your buffalo sauce is dairy-free. You can also use different vegetables. Try using broccoli or zucchini for a new twist. For added protein, think about chickpeas or tempeh. These swaps keep your tacos delicious and fun. Tortillas come in many types, and you can choose what you like. Corn tortillas add a nice flavor, but you can also use flour tortillas. For a crunchy bite, try crispy taco shells. If you want something lighter, lettuce wraps work well too. You don’t have to stick to just tacos! You can serve Buffalo cauliflower on a salad or as a filling for burritos. It makes a great appetizer when served with toothpicks. No matter how you serve it, the flavor shines through. To keep your buffalo cauliflower tacos fresh, store leftovers in an airtight container. First, let them cool to room temperature. Then, place the tacos in the container. You can also store the cauliflower and toppings separately. This method helps keep everything fresh. They will stay good for about 3 to 4 days in the fridge. To reheat the tacos and keep them crispy, use an oven. Preheat your oven to 350°F (175°C). Place the tacos on a baking sheet. Heat them for about 10 minutes or until warm. Avoid using a microwave, as it can make them soggy. Enjoy your tacos again with that crunchy texture! To make homemade buffalo sauce, mix simple ingredients. You need: - 1/2 cup hot sauce - 1/4 cup melted butter or a vegan alternative - 1 tablespoon vinegar - 1/4 teaspoon garlic powder - 1/4 teaspoon cayenne pepper (optional) Combine all the ingredients in a bowl. Whisk until smooth. Adjust the heat by adding more cayenne if you like it spicy. This sauce adds a kick to your tacos. Yes, you can prep the cauliflower ahead of time. Cut the cauliflower into florets and store them in an airtight container. Keep it in the fridge for up to two days. To save time, you can also make the batter in advance. Just store it in the fridge, too. Some great sides to serve with these tacos include: - Corn on the cob - Mexican rice - Black bean salad - Fresh guacamole - A light beer or a fruity soda These sides complement the flavors of the tacos and make for a fun meal! This blog post covered how to make delicious Buffalo Cauliflower Tacos, from ingredients to storage tips. You learned about the main components, how to prepare and bake the cauliflower, and the best ways to assemble your tacos. I shared key tips for getting that perfect crunch and enhancing flavor. Don't forget the fun variations you can try and how to store your leftovers. With these steps, you can enjoy tasty, healthy tacos anytime. Let your creativity shine as you make this dish your own!

Buffalo Cauliflower Tacos

Spicy and crispy buffalo cauliflower served in 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 4
Calories 250 kcal

Ingredients
  

  • 1 medium head cauliflower, cut into florets
  • 0.5 cup all-purpose flour
  • 0.5 cup water
  • 1 cup breadcrumbs (panko for extra crunch)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup buffalo sauce (store-bought or homemade)
  • 8 small corn tortillas
  • 1 cup shredded lettuce
  • 0.5 cup diced tomatoes
  • 0.25 cup chopped fresh cilantro
  • 0.5 cup vegan ranch dressing (optional)

Instructions
 

  • Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
  • Dip each cauliflower floret into the batter, allowing the excess to drip off, then roll in breadcrumbs, pressing gently to adhere.
  • Place the coated florets on the prepared baking sheet in a single layer and spray lightly with cooking oil.
  • Bake the cauliflower in the preheated oven for about 25-30 minutes or until golden brown and crispy, flipping halfway through.
  • While the cauliflower is baking, heat the buffalo sauce in a small saucepan over medium heat. Once the cauliflower is done, toss it in the warm buffalo sauce until fully coated.
  • To assemble the tacos, warm the corn tortillas in a pan or microwave until pliable.
  • Place a generous amount of the buffalo cauliflower on each tortilla, then top with shredded lettuce, diced tomatoes, cilantro, and drizzle with vegan ranch dressing if desired.
  • Serve immediately and enjoy your delicious buffalo cauliflower tacos!

Notes

Vegan ranch dressing is optional but adds a nice touch.
Keyword buffalo cauliflower, tacos, vegan