Crispy Buffalo Cauliflower Tacos
Ingredients
- 1 medium head of cauliflower
- 1/2 cup flour
- 1 tsp smoked paprika
- 1 tbsp nutritional yeast
- 1/2 tsp thyme
- 1/2 tsp coriander
- 1/4 tsp pepper
- 1 tsp salt
- 3/4 cup unsweetened plant-based milk (e.g., soy milk)
- 1 cup bread crumbs
- 1 tbsp Italian seasoning
- 4 tbsp hot sauce
- 1 tbsp tahini or vegan butter
- 1 tbsp sugar or maple syrup
- 1 tbsp lemon juice
- 1 tbsp water
- 8 corn tortillas
- Black bean salad
- 1-2 ripe avocados
- Cilantro
- Jalapeno
- Lime Wedges
Preparation
Preheat the oven to 425°F (220°C) and line 1-2 baking sheets with parchment paper.
Cut the cauliflower into golf ball-sized pieces.
In one bowl, combine flour, smoked paprika, nutritional yeast, thyme, coriander, salt, pepper, and plant-based milk. Whisk together to form a batter.
In a separate bowl, mix bread crumbs and Italian seasoning.
Dip cauliflower pieces into the batter to coat, then transfer them to the bowl with bread crumbs. Coat the cauliflower pieces with the bread crumbs, pressing gently to adhere.
Place the breaded cauliflower pieces on the lined baking sheets.
If desired, spray the cauliflower with a little oil. Bake in the preheated oven for 20 minutes.
In a bowl, combine hot sauce, tahini (or vegan butter), sugar (or maple syrup), lemon juice, and water. Mix well to create the buffalo sauce.
Remove the cauliflower from the oven and pour the buffalo sauce over it. Mix on the pan to coat the cauliflower.
Return the cauliflower to the oven and bake for an additional 10 minutes to crisp up.
While the cauliflower is baking, heat the corn tortillas as desired.
To assemble the tacos, place a few spoons of black bean salad onto each tortilla.
Add a few pieces of the crispy buffalo cauliflower onto the tortillas.
Top with sliced ripe avocados, cilantro, jalapeno slices, and a squeeze of lime.
Enjoy your delicious Buffalo Cauliflower Tacos!
