Buffalo Cauliflower Tacos with Avocado Crema
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.7 out of 5 stars
(55)
Ingredients
8-10 tacos
- Buffalo Cauliflower Tacos:
- 1 cup flour
- 1 cup milk
- 1/4 teaspoon each garlic powder, salt, and pepper
- 1 head cauliflower (4–5 cups florets)
- 3/4 cup hot sauce (I used Frank’s brand)
- 3 cups shredded cabbage or slaw
- 2 tablespoons chopped fresh cilantro
- 10 tortillas
- Avocado Crema
- 2 avocados
- 1 clove garlic
- 1/4 cup sour cream (yogurt would work, too)
- 1/4 cup water
- 1/2 teaspoon salt
- Squeeze of lemon or lime
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Preparation
Step 1
Batter the cauliflower: Preheat oven to 450 degrees. Whisk flour, milk, salt, pepper, and garlic powder. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned.
Step 2
Spice the cauliflower: Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.
Step 3
Avocado Crema: Mix all ingredients in a food processor or blender until smooth.
Step 4
Slaw: Toss the slaw with some of the avocado crema until it’s nice and creamy.
Step 5
Tacos: Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Perfection!
Step 6
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Chef's notes
Gluten Free:
Use GF flour and GF corn tortillas. Note
Vegan:
use non-dairy milk and skip the sour cream in the sauce.
Cauliflower Pro Tip:
It helps if you have a greased wire rack to bake the cauliflower on – this allows excess batter to drip down and promotes crispiness. But it works fine without, too.
Notes about texture:
The texture as written is pretty firm and crispy, but not deep-fried-level crispy. Not surprisingly, you’d have to deep fry to achieve that. Which you could totally do! Here’s a recipe with a deep fry batter that I’d recommend if you want to spend the time doing that (it’s delish). But to me, this is a really great middle-of-the-road alternative that is a) much easier, b) healthier, and c) still really tasty!
