Buffalo Cauliflower Tacos
These Buffalo Cauliflower Tacos make for a fun and delicious vegetarian dinner – and they're great for a tailgate menu too! Warm flatbreads are stuffed with crispy buffalo cauliflower and your favorite taco toppings for a simple and delicious meal.
Servings: 4
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ cup plain almond milk
- 1 head cauliflower chopped into florets
- ½ cup hot sauce such as Frank’s buffalo sauce
- 1 tablespoon canola oil or your oil of choice
- 1 tablespoon maple syrup or agave syrup
- 6 small flatbreads or tortillas
Toppings – choose your favorites
- 1 cup lettuce such as romaine; chopped
- ½ red onion sliced
- ½ cup vegan sour cream or plain non-dairy yogurt
- cilantro optional
- avocado optional
- lime wedges optional
Instructions
- Preheat the oven to 425°F, and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, garlic powder, salt, and paprika until well combined.
- Whisk in the almond milk until the batter is smooth.
- Then add the cauliflower florets and toss until they are evenly coated.
- Spread cauliflower out on the prepared baking sheet and bake for 20 minutes, gently stirring halfway through, or until fork tender.
- While cauliflower is cooking, mix together the hot sauce, oil, and maple syrup in a small bowl. Set aside
- Once cauliflower is cooked, transfer it to a large mixing bowl and toss with the prepared hot sauce
- Use a slotted spoon to transfer the cauliflower back to the baking sheet and return to the oven for 2-3 minutes, until sauce is bubbling.
- Serve cauliflower over the flatbread or tortillas, topped with lettuce, red onion, sour cream, and your favorite taco toppings.
