Buffalo Cauliflower Tacos

This recipe is inspired by crispy buffalo wings dunked in blue cheese dressing with a bright side of fresh carrots. My Buffalo Cauliflower Tacos are going to knock your socks off! The cauliflower comes out golden and crisp … and the Buffalo Blu Sauce is the creamy solution to cooling things down. I hope you’re hungry because these tacos are incredibly filling and satisfying. Let’s get started!

Ingredients

The Slaw

  • 2 C. Coleslaw

  • 1 C. Shredded carrots

  • Pinch of salt and pepper

  • 5-6 Tbs. Buffalo Blu Sauce (or a good quality blue cheese dressing of your choice)

Buffalo Cauliflower

  • 1 C. Flour

  • 1 C. Whole Milk

  • 1/4 Tsp. Each of garlic powder, smoked paprika, salt, pepper

  • 1 Head of cauliflower, cut into bite-sized florets

  • 1/2 C. Frank’s Buffalo Sauce 

  • 3 Tbs. Butter

  • 2 Tbs. Honey, plus more for drizzling

  • 1 Package flour tortillas

  • 2/3 C. Fresh cilantro, chopped

  • 2 Limes, cut into wedges

Instructions

  • Preheat oven to 450 degrees.

  • In a large bowl, whisk together the flour, milk, garlic powder, smoked paprika, salt, and pepper.

  • Working in small batches, add handfuls of cauliflower florets to the batter, evenly coating each piece. Allow excess batter to drip back into the bowl before moving the florets to a parchment lined baking sheet.

  • Bake on top rack for about 15-20 minutes or until florets are golden brown.

  • While the cauliflower is baking, melt the 3 tablespoons of butter in a small sauce pan. When melted, add hot sauce and honey and allow to boil on medium low for about 2 minutes and then remove from heat.

  • Remove cauliflower from oven and mix florets with the hot sauce in a large bowl using a wooden spoon. Make sure each piece is evenly coated. Turn on the broiler and place cauliflower on the top rack for about 5 minutes.

  • While cauliflower is broiling, add coleslaw, shredded carrots, and a pinch of salt and pepper to a small bowl. Mix together until well blended by hand.

  • Add Buffalo Blue Sauce to coleslaw and carrot mixture and mix well.

  • Assemble tacos by placing a small scoop of coleslaw mixture alongside a few pieces of cauliflower on each tortilla. Drizzle with warm Buffalo Blu sauce and honey and top with chopped cilantro.

  • Serve with a lime wedge.

Makes 12 tacos.

-Jamie ❤️🧀

TacosJamie Tomassetticauliflower, blue cheese, buffalo sauce, honeyComment