Buffalo Cauliflower Tacos are made with cauliflower florets baked in buffalo sauce, cabbage, white onion, soft taco shells, and a creamy avocado sauce. They are delicious!
Buffalo Cauliflower Tacos
1 Small head of cauliflower
3/4 Cup of all purpose flour (gluten free)
3/4 Cup of unsweetened almond milk
1/4 Cup of water
2 Teaspoon of onion powder
2 Teaspoons of paprika powder
1 Cup of panko bread crumbs
2 Tablespoon of vegan butter, (or as desired)
1 Cup of Louisiana Hot Sauce sauce ( or a hot sauce of your choice)
Shredded cabbage or slaw
1/2 White onion, chopped
Vegan feta cheese, crumbled
6 tortillas, warmed
1 Clove of garlic
1/4 Cup of vegan sour cream
1/4 Cup of water
1/2 Teaspoon of Himalayan salt
Squeeze of lemon juice
Carefully cut cauliflower into bite-sized florets.
-In a large bowl, combine the all-purpose flour, the plant based milk, the water, the onion powder, the paprika powder, the salt, and the black pepper. Mix ingredients well until well combined.
-Dip the florets into the batter until they are completely coated.
-Roll the cauliflower florets in gluten free panko bread crumbs and lay them on a baking sheet with parchment paper. Make sure you space them out. Bake for 25 minutes at 350F degrees.
-Combine Louisiana Hot sauce with a 2 tablespoon of vegan butter and pour it over the baked cauliflower nuggets. Evenly coat them from all sides by mixing cauliflower several times.
-Put the coated buffalo nuggets back on a baking sheet lined with parchment parchment. Bake again for 20 minutes at 350F.
-To fix the avocado sauce, combine the ingredients until well combined in a blender until smooth, set aside.
-On a serving plate add the warmed tortilla, shredded cabbage, chopped onion, cauliflower nuggets and vegan feta cheese. Top with avocado sauce and enjoy!