Ingredients
Scale
Buffalo Cauliflower Tacos
- 1 cup flour
- 1 cup milk
- 1/2 tsp each of – onion, garlic, salt & pepper
- 1 head cauliflower (4–5 cups florets)
- 1/2 cup buffalo sauce
Red Cabbage Jalapeños Slaw
- 3 cups Shredded red cabbage slaw
- 1–2 jalapeños sliced
- 1/3 cup mayo
- 1 tbsp vinegar
- 2 tsp sugar
- 1 tsp each salt and pepper
Avocado Chutney
- 1 Avocado
- 1/2 cup water
- 1 tsp each salt & pepper
- 2 cloves garlic
- 1/4 of onion
- 1/4 cup chopped cilantro
- 1/2 tbsp lime juice
Instructions
- Preheat oven or air fryer to 400 degrees, or heat a dutch pot with oil on med low heat. Whisk flour, milk, and all the seasonings. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet, Bake on an upper rack for 15-20 minutes until lightly crisped and browned. Or fry until golden brown.
- Gently toss the baked/fried cauliflower in a bowl with the hot sauce. Return to pan. Bake/air fry for another 5-10 minutes.
- Avocado chutney – In a food processor or blender, blend everything together and set aside until ready to use.
- Red Cabbage and Jalapeño slaw – Mix the cabbage and sliced jalapeños with the mayo and other seasonings.
- Fill each tortilla with slaw, buffalo cauliflower, a drizzle of avocado chutney and enjoy!
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
Keywords: Buffalo Cauliflower Tacos, tacos
