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Buffalo Cauliflower Tacos with Ranch-Tossed Slaw (V/GF)

Course Main Course

Ingredients

Cauliflower Wings

  • 1 head of cauliflower stem and core removed and broken into florets
  • 1/2 cup gluten-free all purpose flour
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 cup unsweetened non dairy milk (I use almond milk)
  • 1 cup gluten-free breadcrumbs (I use Glutinos)

Buffalo Sauce

  • 1/2 cup Franks original hot sauce
  • 3 tbsp vegan butter (I used earth balance)
  • 1 tsp onion powder
  • 1 tsp garlic powder

Ranch

  • 1 cup vegan mayo (I use Follow Your Heart's brand)
  • 1/2 cup vegan buttermilk *see notes
  • 2 garlic cloves peeled and minced
  • 2 tbsp white onion diced
  • 2 tbsp green onion finely chopped
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp garlic powder
  • Salt and pepper to taste

Other taco necessities

  • Corn tortillas (I use Maria and Ricardo’s White Corn Tortillas - so delish!)
  • Store bought slaw
  • Avocado chopped
  • Fresh cilantro
  • Lime wedges

Instructions

  1. Start by preparing the ranch. In a bowl, mix the ingredients together thoroughly. Set aside in the refrigerator until ready for use.

  2. Preheat oven to 450 degrees F and line a baking sheet with parchment paper. Set aside.

  3. Remove florets from the cauliflower. If needed, chop the cauliflower into bite sized pieces. Set aside.

  4. In a bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a separate bowl and line it up beside the batter bowl.

  5. Toss the cauliflower in the batter mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely. Transfer to the prepared baking sheet. Repeat until all of the wings are coated.

  6. Bake for 22 minutes.

  7. While baking, prepare the sauce by whisking ingredients together and cooking over the stove top until the vegan butter melts. Remove from heat and set aside. 

  8. After 22 minutes, remove cauliflower from oven. Individually dip the cauliflower pieces in the buffalo sauce, making sure they’re completely coated, and transfer back to the baking sheet.

  9. Bake for another 5 minutes for the sauce to soak into the cauliflower.

  10. Remove from oven and let cool slightly.

  11. To assemble the tacos, toss the slaw with the ranch and place on warmed tortillas, then top with the buffalo cauliflower, avocado, cilantro and lime juice. Enjoy!

Recipe Notes

  • To make vegan buttermilk, whisk 1/2 cup of unsweetened almond milk (or any other unsweetened non dairy milk) together with 1/2 tbsp lemon juice or apple cider vinegar. Let sit until it curdles, about 5-10 minutes.

     

     

  • The best way to heat up tortillas, in my opinion, is to wrap them together in foil and throw them in the oven at 450 degrees F for just a couple minutes.