Buffalo Cauliflower Tacos Recipes
BUFFALO CAULIFLOWER TACOS RECIPE BY TASTY
Here's what you need: cauliflower, flour, milk, paprika, garlic powder, salt, pepper, hot sauce, vegetable oil, honey, tortilla
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450˚F (230˚C).
- On a cutting board, break the head of cauliflower into florets.
- In a large mixing bowl, add flour, paprika, garlic powder, salt, pepper, and milk, and stir until well combined.
- Add cauliflower florets to batter, making sure each piece is evenly coated.
- Transfer to a parchment paper-lined baking sheet and bake for 20 minutes, flipping halfway.
- In a small mixing bowl, combine hot sauce, vegetable oil, and honey, and stir until evenly combined.
- Brush hot sauce mixture on cauliflower and bake for an additional 20 minutes.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 250 calories, Carbohydrate 38 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, Sugar 11 grams
CAULIFLOWER TACOS WITH AVOCADO CREMA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Toss together the red and green cabbage with the juice of 1 lime. Season with salt and pepper and set aside.
- In a large bowl, mix together the olive oil, chipotle puree, cumin, onion powder, garlic powder, 1 teaspoon of salt and a pinch of pepper. Toss the cauliflower florets in the spice mixture until well coated. Place in a singe layer on the prepared baking sheet. Roast until well browned, 20 to 25 minutes. While the cauliflower roasts, make the avocado crema.
- Place the avocado, chopped cilantro and the juice of the remaining lime in a bowl. Season with salt and pepper and use a fork to mash until the mixture is smooth.
- Heat the tortillas by placing in a dry pan over medium heat for a few seconds, until soft and pliable. Place a few cauliflower florets in each tortilla. Drizzle with the avocado crema and top with the cilantro leaves, cabbage and radishes. Add hot sauce, if desired.
- Put on a platter and garnish with lime wedges and cilantro leaves.
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- Place rack in upper third of oven; preheat to 425°F. Line a large rimmed baking sheet with parchment paper. Combine cauliflower, Buffalo sauce and 2 tablespoons oil in a large bowl; toss well to coat. Spread in an even layer on the prepared baking sheet. Roast until the cauliflower starts to brown and is almost tender, 12 to 14 minutes. Remove from oven and sprinkle evenly with cheese. Continue roasting until the cauliflower is tender, 8 to 10 minutes. Set aside until ready to serve.
- Heat a large nonstick skillet over medium-high heat. Add corn and the remaining 1 1/2 teaspoons oil; cook, stirring occasionally, until the corn is blistered and charred, about 5 minutes. Remove from heat.
- Divide the cauliflower, lettuce, corn and avocado evenly among warm tortillas. Drizzle evenly with ranch dressing. Serve immediately.
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