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Buffalo Cauliflower Tacos with a Tangy Slaw

  • Author: Sarah
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 9-12 tacos

Ingredients

Buffalo Cauliflower:

  • 1 head of cauliflower, cut into small florets
  • 3/4 cup all-purpose flour
  • 1/2 cup Frank‚Äôs Hot Sauce
  • 1 cup water
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp onion powder

Slaw:

  • 3 cups cabbage, shredded
  • 1/2 cup cilantro, chopped
  • 2 green onions, thinly sliced
  • 1/4 cup (vegan) mayo
  • Juice of 1 lime
  • 2 tbsp olive oil
  • 2 tsp Dijon mustard
  • season to taste with salt (~1/4 tsp)

Guacamole:

  • 2-3 avocados, mashed
  • Juice of 1 lime
  • season to taste with salt (~1/4 tsp)
  • 9-12 corn tortillas

Instructions

  1. Preheat oven to 425 degrees F and prepare two parchment lined baking sheets.
  2. In a medium bowl, whisk together flour, hot sauce, water, garlic powder, smoked paprika, cumin & onion powder. Add cauliflower florets to batter and toss until cauliflower is completely coated.
  3. Place cauliflower florets on baking sheet and bake for approximately 30 minutes. Carefully flip cauliflower with a spatula after 15 minutes. The cauliflower is done when it is browned and crispy.
  4. Meanwhile, prepare the dressing for the slaw by whisking together mayo, lime juice, olive oil, mustard and salt. Toss the cabbage, cilantro and green onions with dressing right before serving.
  5. For the guacamole, combine mashed avocados, lime juice and salt.
  6. Prepare the tacos by spreading guacamole on the tortilla, then top with slaw and buffalo cauliflower.