Buffalo Cauliflower Tacos

Name: Buffalo Cauliflower Tacos
Cook time: 20 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 800 g cauliflower florets cut into bite-size florets; 15 ml olive oil divided; 30 g all-purpose flour; 4 g garlic powder; 4 g smoked paprika; 4 g kosher salt divided; 2 g black pepper freshly ground; 90 ml hot sauce; 30 g unsalted butter melted; 15 ml apple cider vinegar; 4 g kosher salt divided; 250 g green cabbage thinly sliced; 80 g carrot julienned or shredded; 30 ml lime juice freshly squeezed; 60 g mayonnaise; 10 ml olive oil divided; 15 g cilantro leaves roughly chopped; 2 g lime zest finely grated; 8 pieces corn tortillas; 2 pieces avocado sliced

Cauliflower florets are roasted until browned, tossed with a hot sauce-butter glaze, and tucked into warm corn tortillas with a quick cabbage slaw and avocado. A fast lime crema keeps the tacos creamy and balances the heat while preserving a crisp, weeknight-friendly texture.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

800 g cauliflower florets cut into bite-size florets
15 ml olive oil divided
30 g all-purpose flour
4 g garlic powder
4 g smoked paprika
4 g kosher salt divided
2 g black pepper freshly ground
90 ml hot sauce
30 g unsalted butter melted
15 ml apple cider vinegar
4 g kosher salt divided
250 g green cabbage thinly sliced
80 g carrot julienned or shredded
30 ml lime juice freshly squeezed
60 g mayonnaise
10 ml olive oil divided
15 g cilantro leaves roughly chopped
2 g lime zest finely grated
8 pieces corn tortillas
2 pieces avocado sliced

Instructions

Heat the oven to 230 C. Line a rimmed baking sheet with parchment. In a large bowl, toss the cauliflower with 15 ml olive oil, flour, garlic powder, smoked paprika, 4 g salt, and black pepper until the florets are evenly coated. The cauliflower should look lightly dusted with no dry flour in the bowl.
Spread the cauliflower on the baking sheet and roast for 15 minutes, then flip and roast for 3 minutes more until browned at the edges and tender through the center. The cauliflower should be crisp at the tips and easily pierced with a knife.
While the cauliflower roasts, whisk the hot sauce, melted butter, apple cider vinegar, and the remaining 4 g salt in a medium bowl. In a second bowl, mix the cabbage, carrot, lime juice, mayonnaise, and remaining 10 ml olive oil. If using cilantro and lime zest, fold them into the slaw now. The buffalo sauce should be smooth and the slaw lightly coated, not watery.
Transfer the roasted cauliflower to the bowl and toss it with the buffalo sauce until fully coated. Return it to the baking sheet and roast for 0 to 2 minutes more, just long enough for the glaze to cling. The sauce should look glossy and lightly sticky on the cauliflower.
Warm the tortillas in a dry skillet over medium heat for about 20 seconds per side, or warm them directly in the oven during the final minute of roasting. The tortillas should be hot and pliable without drying out.
Fill each tortilla with slaw, buffalo cauliflower, and avocado slices. Serve immediately so the tortillas stay soft and the cauliflower stays crisp. Each taco should have crunchy slaw, sauced cauliflower, and cool avocado.