Description
These Buffalo Cauliflower Tacos with Avocado Crema are a spicy, tangy, and creamy plant-based twist on classic buffalo wings. Crispy baked cauliflower florets are tossed in hot sauce, nestled in warm tortillas, and topped with a cool, zesty avocado crema and crunchy slaw.
Ingredients
Units
Scale
- 1 head cauliflower (4–5 cups florets)
- 1 cup all-purpose flour
- 1 cup milk (dairy or plant-based)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup hot sauce (e.g., Frank’s RedHot)
- 10 small tortillas (corn or flour)
- 3 cups shredded cabbage or slaw mix
- 2 tablespoons chopped fresh cilantro
- 2 avocados
- 1 clove garlic
- 1/4 cup sour cream or plain yogurt (dairy or non-dairy)
- 1/4 cup water
- 1/2 teaspoon salt
- Juice of 1 lime
Instructions
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, milk, garlic powder, salt, and pepper to create a batter.
- Dip cauliflower florets into the batter, allowing excess to drip off. Place on the prepared baking sheet in a single layer.
- Bake for 15–20 minutes until lightly crisped and browned.
- Remove from oven, gently toss baked cauliflower in hot sauce to coat evenly. Return to the baking sheet and bake for an additional 5–10 minutes.
- While cauliflower bakes, prepare the avocado crema by blending avocados, garlic, sour cream or yogurt, water, salt, and lime juice until smooth.
- In a bowl, toss shredded cabbage or slaw mix with a few tablespoons of the avocado crema until well coated.
- Warm tortillas as desired. To assemble, place slaw on each tortilla, top with buffalo cauliflower, drizzle with avocado crema, and garnish with chopped cilantro.
Notes
- For a gluten-free version, use gluten-free flour and corn tortillas.
- To make it vegan, use plant-based milk and yogurt alternatives.
- Adjust the amount of hot sauce to control the spice level.
- Leftover avocado crema can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 508
- Sugar: 5g
- Sodium: 663mg
- Fat: 17.7g
- Saturated Fat: 3g
- Unsaturated Fat: 14.7g
- Trans Fat: 0g
- Carbohydrates: 76.2g
- Fiber: 10g
- Protein: 15.5g
- Cholesterol: 0mg