Description
These vegetarian tacos feature crispy baked cauliflower florets tossed in a tangy buffalo sauce, nestled in warm tortillas, and topped with fresh garnishes. Perfect for a quick weeknight dinner or a fun weekend meal, they bring a spicy kick that’s both hearty and healthy.
Ingredients
Scale
- 1 large head of cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1 cup plant-based milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup buffalo sauce
- 2 tablespoons olive oil
- 8 small corn tortillas
- Optional Toppings:
- Fresh cilantro
- Lime wedges
- Shredded lettuce
- Diced avocado
- Vegan ranch dressing
Instructions
- Preheat Oven: Set your oven to 425°F (220°C).
- Prepare the Batter: In a mixing bowl, whisk together the flour, plant-based milk, garlic powder, paprika, salt, and pepper until smooth.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, ensuring it’s thoroughly coated. Allow any excess batter to drip off.
- Bake the Cauliflower: Arrange the coated florets on a parchment-lined baking sheet. Bake in the preheated oven for 20 minutes, flipping halfway through to ensure even cooking.
- Toss in Buffalo Sauce: In a separate bowl, combine the buffalo sauce and olive oil. Once the cauliflower is done baking, toss the florets in the buffalo sauce mixture until well-coated.
- Final Bake: Return the sauced cauliflower to the baking sheet and bake for an additional 2-3 minutes to set the sauce.
- Prepare Tortillas: While the cauliflower is finishing, warm the corn tortillas in a dry skillet over medium heat or wrap them in a damp cloth and microwave for about 30 seconds.
- Assemble the Tacos: Place a portion of the buffalo cauliflower onto each tortilla. Garnish with your preferred toppings, such as fresh cilantro, lime wedges, shredded lettuce, diced avocado, or a drizzle of vegan ranch dressing.
Notes
- Adjusting Spice Level: If you prefer a milder flavor, opt for a mild buffalo sauce or reduce the amount used.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend and ensure your tortillas are gluten-free.
- Storage: For best results, enjoy the tacos immediately. If you have leftovers, store the buffalo cauliflower and tortillas separately in airtight containers in the refrigerator for up to 2 days. Reheat the cauliflower in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired Fusion