Description
Make these fiery and satisfying Buffalo Cauliflower Tacos. You will learn the simple breading method for perfectly crisp cauliflower and how to mix up a tangy, spicy sauce to bring it all together. This is a fantastic, easy plant-based meal.
Ingredients
Scale
- 1 head cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup unsweetened plant milk (like almond or soy)
- 1 cup panko breadcrumbs
- 1/2 cup hot sauce (your favorite kind)
- 1/4 cup melted butter or plant-based butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon brown sugar
- 12 small corn or flour tortillas
- Toppings: Ranch dressing, shredded lettuce, chopped celery
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Set up a breading station with three shallow bowls. In the first bowl, mix the flour, salt, pepper, and garlic powder. In the second bowl, pour the plant milk. In the third bowl, place the panko breadcrumbs.
- Dip each cauliflower floret first into the flour mixture, shaking off excess. Then dip into the plant milk, letting excess drip off. Finally, press firmly into the panko breadcrumbs until fully coated.
- Place the breaded cauliflower on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crisp.
- While the cauliflower bakes, prepare the buffalo sauce. In a small saucepan, whisk together the hot sauce, melted butter, apple cider vinegar, and brown sugar over medium heat until just combined and warm. Do not boil.
- Once the cauliflower is baked, transfer it to a large bowl. Pour the buffalo sauce over the hot cauliflower and gently toss until every piece is coated in the sauce.
- Warm your tortillas according to package directions.
- Assemble your tacos: Fill each tortilla with the sauced buffalo cauliflower. Top with a drizzle of ranch dressing, shredded lettuce, and chopped celery. Serve immediately.
Notes
- For extra heat, add a dash of cayenne pepper to your flour mixture.
- If you prefer an air fryer, cook the breaded cauliflower at 375°F (190°C) for 12-15 minutes, turning halfway.
- You can substitute vegan butter for regular butter in the sauce to keep this recipe fully plant-based.
- Make sure your cauliflower is completely dry before you start the breading process for the best crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking and Tossing
- Cuisine: American Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg