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Buffalo Cauliflower Tacos with Avocado Crema


  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 tacos (probably 4-5 servings)

Description

This colorful, spicy, crispy, mega-yum recipe was inspired by the amazing buffalo “wings” at J. Selby’s in Saint Paul and this recipe from Sarah Sullivan. Thanks to both sources of inspiration!


Ingredients

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)
  • shredded cabbage or slaw
  • chopped fresh cilantro
  • 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

Instructions

  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.
  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.
  3. Avocado Crema: Mix all ingredients in a food processor or blender until smooth.
  4. Slaw: Toss the slaw with some of the avocado crema until it’s nice and creamy.
  5. Tacos: Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Perfection!

Notes

Gluten Free: Use GF flour and GF corn tortillas. Note: you may need a few more tablespoons of milk to get the right consistency for the batter when using GF flour.

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 back 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!