Prepare to revolutionize your taco Tuesday with these buffalo cauliflower tacos. Packed with flavor, easy to make, and completely vegetarian, they’re a game-changer for anyone looking to spice up their meal rotation.
Why This Recipe Works
- The cauliflower florets are roasted to perfection, offering a meaty texture without the meat.
- Buffalo sauce adds a spicy kick that’s balanced by the cool, creamy avocado crema.
- Customizable toppings mean everyone can build their perfect taco.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tbsp olive oil
- 1/2 cup buffalo sauce
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 8 small tortillas
- 1 avocado
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/2 cup shredded lettuce
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Blender
Instructions
Preheat and Prep
Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, water, garlic powder, onion powder, and salt until smooth. Toss the cauliflower florets in the mixture until evenly coated, then spread them out on the baking sheet. Bake for 20 minutes, flipping halfway through, until golden and crispy.
Make It Spicy
Once the cauliflower is roasted, transfer it to a clean bowl and toss with the buffalo sauce until each piece is well coated. Return to the baking sheet and bake for an additional 10 minutes to let the sauce caramelize slightly.
Avocado Crema
While the cauliflower finishes baking, make the avocado crema by blending the avocado, sour cream, and lime juice in a blender until smooth. Add a pinch of salt to taste.
Assemble Your Tacos
Warm the tortillas according to package instructions. Spread a spoonful of avocado crema on each tortilla, then top with the buffalo cauliflower, shredded lettuce, diced red onion, and chopped cilantro.
Serve and Enjoy
Serve the tacos immediately with extra buffalo sauce and lime wedges on the side for those who like it extra spicy or tangy.
Tips and Tricks
For an extra crispy cauliflower, make sure the florets are not overcrowded on the baking sheet. If you’re short on time, you can use store-bought avocado crema or ranch dressing as a shortcut. To make this recipe vegan, substitute the sour cream with a plant-based alternative and ensure your buffalo sauce is vegan-friendly.
Recipe Variations
- Swap the buffalo sauce for BBQ sauce for a sweeter flavor profile.
- Add crumbled blue cheese or feta for an extra tangy kick.
- Use corn tortillas instead of flour for a gluten-free option.
- Top with pickled jalapeños for an added crunch and heat.
- Incorporate black beans or quinoa for added protein.
Frequently Asked Questions
Can I make the buffalo cauliflower ahead of time?
Yes, you can roast the cauliflower and toss it in buffalo sauce up to two days in advance. Store it in an airtight container in the refrigerator and reheat in the oven before serving to maintain crispiness.
How can I make the tacos less spicy?
To reduce the heat, use a milder hot sauce or mix the buffalo sauce with a little melted butter or honey to temper the spiciness. You can also increase the amount of avocado crema to balance the heat.
What other toppings would work well with these tacos?
Other great toppings include diced tomatoes, sliced radishes, or a sprinkle of cotija cheese. Feel free to get creative and use whatever you have on hand.
Summary
These buffalo cauliflower tacos are a delicious, vegetarian-friendly twist on traditional tacos. With a perfect balance of spicy, creamy, and crunchy, they’re sure to become a new favorite for taco night.
