Description
Spicy cauliflower tacos featured crispy baked cauliflower, tahini ranch dressing and cilantro lime cabbage slaw. Perfect for a veggie taco night! Enjoy with the ranch dressing and cilantro slime slaw or your favorite toppings.
Ingredients
For the Buffalo Cauliflower
- 1 medium head of cauliflower
- ¾ cup flour*
- ¼ cup cornstarch or arrowroot powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1 cup unsweetened plain dairy-free milk
- ⅔ cup of buffalo sauce, like Frank’s
- 2 tbsp vegan butter, melted
- 1 tbsp maple syrup
For the Ranch Sauce
- 5 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast
- ½ tsp dried dill
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt
- pinch of black pepper
- water to adjust consistency, approx. 3-6 tbsp
For Serving
- soft flour or corn tortillas
- 2 cups shredded green or purple cabbage
- 1 lime
- ½ cup fresh cilantro, roughly chopped
- Avocado, diced, optional for topping
Instructions
- Prepare Cauliflower: Preheat the oven to 450 F. Prepare two parchment-lined baking sheets. Cut cauliflower into 1-2-inch bite-sized pieces. In a large bowl, add flour, cornstarch, garlic power, onion powder and salt. Add milk, then whisk until smooth.
- Dip cauliflower pieces into the batter, letting excess batter drip off. Transfer battered pieces to the prepared baking sheets. Spread cauliflower out in an even layer. You want space between, so that they do not steam.
- Roast Cauliflower: Roast on the middle and lower racks for 20 min, rotating baking sheets halfway through.
- Mix Hot Sauce: To a large bowl, add hot sauce, melted butter and maple syrup. When the cauliflower has roasted for 20 mins, carefully transfer to the bowl with hot sauce, in 2-3 batches, tossing to coat.
- Return cauliflower to the baking sheets and roast for another 15 min, until tender, lightly browned and crisped around the edges.
- For the Ranch: While the cauliflower bakes, Mix all of the sauce ingredients in any bowl or container. Whisk until smooth, slowly adding water 1-2 tbsp at a time while mixing until you reach a creamy consistency.
- Mix Slaw: In a medium bowl, add shredded cabbage, juice of half a lime and cilantro. Season with salt and pepper. Using your hands, massage cabbage to soften.
- Assemble Tacos: Divide a little slaw between tortillas. Top with cauliflower. Drizzle ranch over top, then garnish with avocado and cilantro. Cut remaining lime into wedges, serve on the side.
Notes
You can use oat flour, all-purpose flour, gluten-free flour, brown rice flour.
Makes 8-10 roughly 6-inch tacos or 4 servings, depending on how many pieces of cauliflower you add to each
Nutrition
- Serving Size: 2 tacos
- Calories: 483
- Sugar: 8 g
- Sodium: 1099 mg
- Fat: 17 g
- Carbohydrates: 71 g
- Fiber: 7 g
- Protein: 16 g