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Buffalo cauliflower tacos with avocado crema, crispy cauliflower, slaw, and cilantro on tortillas

Buffalo Cauliflower Tacos with Fresh Avocado Crema

Buffalo cauliflower tacos combine crispy baked cauliflower, creamy avocado crema, and fresh slaw for a flavorful, satisfying taco that is easy to enjoy for a plant-forward meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 tacos (probably 4-5 servings)
Course: Dinner
Cuisine: American
Calories: 508
Ingredients Method Notes

Ingredients
  

Buffalo Cauliflower
  • 1 cup flour
  • 1 cup milk
  • 1/4 teaspoon each garlic powder, salt, and pepper
  • 1 head cauliflower (4-5 cups florets)
  • 3/4 cup hot sauce
Tacos
  • 3 cups shredded cabbage or slaw
  • 2 tablespoons chopped fresh cilantro
  • 10 tortillas
Avocado Crema
  • 2 avocados
  • 1 clove garlic
  • 1/4 cup sour cream (or yogurt)
  • 1/4 cup water
  • 1/2 teaspoon salt
  • squeeze of lemon or lime

Method
 

Preparation
  1. Heat the oven to 450°F (232°C). Whisk together the flour, milk, salt, pepper, and garlic powder to make the batter.
  2. Coat the cauliflower florets in the batter, allowing excess batter to drip off. Arrange the pieces on a parchment-lined baking sheet.
Baking
  1. Bake the cauliflower on an upper rack for 15-20 minutes, until lightly crisped and browned.
  2. Transfer the baked cauliflower to a bowl, gently toss with the hot sauce, then return it to the baking sheet. Bake for another 5-10 minutes.
Avocado Crema
  1. Blend the avocados, garlic, sour cream, water, salt, and lemon or lime juice in a food processor or blender until smooth.
Assembly
  1. Combine the slaw with some of the avocado crema until evenly coated and creamy.
  2. Fill each tortilla with slaw and cauliflower, then finish with a drizzle of avocado crema and cilantro.

Notes

For a gluten-free version, use GF flour and GF corn tortillas. You may need a few additional tablespoons of milk to achieve the right batter consistency when using GF flour. For a vegan version, use non-dairy milk and omit the sour cream in the sauce. A greased wire rack can help excess batter drip away and improve cauliflower crispiness, though a parchment-lined baking sheet also works. The baked texture is firm and crispy but not the same as deep-fried cauliflower. A deep-fry method can be used for a different texture, but this version provides an easier middle-ground option.