Let me introduce to you an absolute staple in our home — Buffalo Cauliflower Tacos.
My cousin, Shauna, and I are obsessed with buffalo ev-er-y-thing. We try to keep things healthy around here for the most part, so when we discovered buffalo cauliflower tacos, I knew they were going to be a recurring theme in our household. I used to make buffalo cauliflower as a side dish all the time, but one night we thought of combining two of our favorite things - tacos & buffalo - and it stuck!
This recipe is super easy so if you’re like me and a little domestically challenged in the kitchen, trust me when I say, if I can do it, you can do it. Also, bonus, these tacos can easily be made gluten free and/or vegan!
Prep time: 10 mins
Cook time: About 40 mins
What you will need:
1 big head of cauliflower (about 4-5 cups cauli florets)
1 head of romaine lettuce
1 head of cabbage (you could also use pickled cabbage)
1 package of micro greens
1 cup flour
1 tsp. garlic powder
1 tsp. garlic salt
Pinch of pepper
2 tbsp. butter
Frank’s Red Hot (1 whole SMALL bottle or about 1 cup)
Ranch dressing (optional)
Tortillas of your choice
Preheat your oven to 425.
Begin by chopping up your cauliflower into little bite-sized pieces. Set those aside.
In a bowl, whisk together flour, garlic powder, garlic salt and a pinch of pepper.
Toss your chopped cauliflower into the bowl with your flour mixture, add water and mix all of this together. ** I eyeball the water. I’m sorry I don’t have an exact measurement, but basically, you want the consistency to be like a paste. Be really careful to not use too much water! I would say no more than 1/4 cup** I use my hands to do the mixing as I feel like it really helps coat each piece of cauliflower, but you can use whatever you want!
Put some parchment paper down on a cookie baking tray. Or, if you have a non-stick pan, even better.
Lay your cauliflower out on the baking sheet, spreading evenly. ** I like to sprinkle some extra garlic powder/garlic salt/pepper onto the cauliflower right before putting in the oven.
Bake for about 20 mins.
With about 5 minutes of bake time remaining, in a medium/small saucepan, heat up a chunk of butter on the stove (about 2 tablespoons — you could use more or less depending on preference).
Once the butter is melted, add Frank’s Red Hot to your saucepan. We use a whole small bottle., which is about 1.5 cup. Mix this up and turn off heat.
Take your cauliflower out of the oven. Slowly add your cauliflower into the buffalo sauce mixture on the stove. Make sure each piece of cauliflower is coated.
Now, slowly dump your cauliflower BACK onto your baking sheet and stick the baking sheet back into the oven. Back for another 20 minutes.
With about 5 minutes left of bake time, turn your oven onto broil. ** Use a spatula to toss the cauliflower a bit. You want each piece to be nice and crispy!
Take your cauliflower out and you’re done!
Use tortilla wraps of your choice (we like to heat ours up before but you do you) OR you could even use lettuce and be extra healthy! Fill them up with whatever toppings you love; we like to use shredded lettuce, shredded cabbage, diced avocado, some micro greens, ranch dressing and shredded Mexican cheese. I have had shredded carrots in mine before and those were good too!
These are so good and so easy. They’re healthy and surprisingly really filling. We usually have two each and it is the perfect amount.
I would suggest prepping your cauliflower ahead of time for an even simpler assembly. They can also be reheated and eaten the next day. I usually use my leftovers and put the cauliflower over a salad for lunch. Yum.