buffalo cauliflower tacos

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!

Buffalo Cauliflower Tacos with Avocado Crema

flour

milk

garlic powder, salt, and pepper

cauliflower (4-5 cups florets)

hot sauce (I used Frank’s brand)

cabbage

chopped fresh cilantro

tortillas

avocados

garlic

sour cream (yogurt would work, too)

water

salt

lemon

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.

Spice the cauliflower: 

Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.

Avocado Crema: 

Mix all ingredients in a food processor or blender until smooth.

Slaw

Toss the slaw with some of the avocado crema until it&#8217;s nice and creamy.

Tacos: 

Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Perfection!

These look really good. We are fans of cauliflower in our house and this sort of recipe is a testament to their versatility. 

You mention a vegan place in MSP... I remember reading about a vegan 'butcher shop' that I really want to visit. I am not vegan, but I love to experiment and always am on board for making my meals better (in health and otherwise).

Do you have a guesstimate of what the calories would be without the slaw and tortilla per serving? 300ish calories maybe?

Oh yum! I just love these buffalo cauliflower tacos. My mouth is salivating with the thought of that hot sauce batter and that oh so creamy avocado crema!

Was just at J. Selby's this weekend! I sooooo wanted to try the buffalo cauliflower wings but it was only brunch so I was super bummed but can't to try your recipe!

https://content.jwplatform.com/videos/q4RKX3Ro.mp4

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!

Buffalo Cauliflower Tacos

Bob's Red Mill 1:1 Gluten-free Baking Flour

lemon pepper

sea salt

cauliflower

buffalo sauce

can organic sweet kernel corn

gluten-free corn tortillas

cilantro

greens

Hidden Valley® Greek Yogurt Ranch

Step 1

Step 2

Combine the batter ingredients in a medium mixing bowl: flour, milk, water, lemon pepper and sea salt. 

Step 3

Break or cut the cauliflower into small 1½ inch pieces.

Step 4

Prepare a baking sheet by lining it with aluminum foil and spraying with nonstick spray.

Step 5

Dip each cauliflower piece into the batter, completely covering it and then shake off any excess batter before laying it on the foil. Repeat for all cauliflower pieces being sure to lay them in a single layer without having them touch each other.

Step 6

Bake for 15 minutes, then flip them over and bake for another 15 minutes. 

Step 7

Meanwhile, over medium-high heat, cook your sweet kernel corn for approximately 10 minutes. Let it sit and stick to the bottom of the pan periodically so that it caramelizes and gets some of that charred look/flavor. Set aside. 

Step 8

Once the cauliflower is done baking (they should be lightly browned, crispy on the outside, and soft on the inside), put the pieces in a bowl with the buffalo sauce and stir until completely covered. 

Step 9

Assemble your tacos immediately: corn tortillas, buffalo cauliflower, a spoonful of roasted corn, a pinch of diced cilantro and a drizzle of Hidden Valley® Greek Yogurt Ranch.

These Buffalo Cauliflower Tacos are crispy, spicy and refreshing!  They're easy to make and so full of flavor.  Perfect for an exciting vegan/vegetarian dinner.

Buffalo Cauliflower Tacos with Ranch Slaw

all purpose flour flour

plain, unsweetened almond milk, or other non-dairy milk

tsp garlic

panko breadcrumbs

sauce,

vegan butter

maple syrup

Corn tortillas

Guacamole

cabbage and carrot

ranch dressing, I used my homemade vegan ranch dressing

dijon mustard

apple cider vinegar

herbs,

Salt and pepper,

Add all ranch slaw ingredients, except for the cabbage, to a medium sized bowl and whisk.  Next, add in the cabbage mixture and stir again until everything is coated.  Refrigerate until needed.

Heat oven to 425 degrees F.  Add the flour, granulated garlic, salt and almond milk to a large bowl and mix until a thick batter is formed.  Cut the cauliflower into bite size florets and add to the batter.

Mix until all the cauliflower is coated with the batter.  Next, add in the breadcrumbs and stir again until everything is coated.

Pour the cauliflower onto a large baking sheet and give it a little shake to make sure the cauliflower pieces are spread out and not on top of each other.  Bake until golden brown, about 15 minutes.

Make the buffalo sauce while the cauliflower is baking.  Add the hot sauce, butter and maple syrup to a small saucepan and cook over medium heat until everything is melted together.  Remove cauliflower from the oven and add to a large bowl.  Pour sauce over and mix until all the cauliflower is coated.  Place back onto the sheet pan and back into the oven and bake for another 7-10 minutes.  You can pour the sauce right over the sheet pan instead of transferring to a bowl, but I&#8217;ve found it&#8217;s easier to get a good coating by adding it to a bowl.

Assemble your tacos: spread a spoonful of guacamole onto a tortilla and top with a few pieces of the buffalo cauliflower and a little bit of slaw.

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