Buffalo Cauliflower Tacos Recipe
- cook TIME 20 mins
- prep TIME 5 mins
- total TIME 25 mins
Ingredients (25)
- 10 oz cauliflower cut into florets
- 4 tbsp all-purpose flour
- 4 tbsp cornstarch divided
- 2 tbsp unsalted butter melted
- 2 tbsp olive oil
- 2 tsp sriracha
- 1 tsp paprika divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 medium egg
- 1 tsp brown sugar
- 4 tbsp water
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp traditional Dijon mustard
- 3 tbsp homemade buffalo sauce
- 8 6-inch corn tortillas
- 8 oz avocado sliced
- 2 oz green cabbage shaved
- 2 oz red cabbage shaved
- 0.25 oz jalapenos sliced
- 2 tbsp whole milk
- 1 tbsp sour cream
- 2 tbsp plain Greek yogurt
- 0.5 oz coriander chopped, divided
INSTRUCTIONS
In a bowl, whisk together 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 3 tbsp cornstarch, 4 tbsp all-purpose flour, 1 egg, and 2 tbsp melted butter. Preheat the oven to 450°F.
Add 10 oz cauliflower to the bowl and toss well to coat.
Place them on a baking sheet and slide them into the oven to cook for 15 minutes.
In another bowl, stir together 2 tbsp olive oil, 1 tsp brown sugar, 4 tbsp water, 1/2 tsp paprika, 1 tbsp cornstarch, 1/2 tsp salt, 1/4 tsp pepper, 1 tsp Dijon mustard, 2 tsp sriracha and 3 tbsp buffalo sauce.
Add the mixture to a skillet and reduce it over low heat for 2 minutes.
Toss the sauce with baked cauliflower nuggets. Place them in a bowl and set aside.
Flip a muffin tray over and tuck 4 corn tortillas into the spaces. Bake at 400°F for 3 minutes. Repeat with the remaining tortillas.
Make salad dressing: Meanwhile, in another bowl, mix 2 tbsp whole milk, 1 tbsp sour cream, 2 tbsp plain Greek yogurt and 0.25 oz chopped coriander.
Mix dressing with 2 oz green cabbage, 2 oz red cabbage.
Assemble the tortilla: Arrange the cabbage, sliced avocado, sliced jalapenos, coriander to fill tortillas.
Serve the various components in bowls and allow your guests to assemble their own tacos.
