Easy Buffalo Cauliflower Taco
Ingredients
- 1 medium head of cauliflower, cut into golf ball size pieces
- 3 tbsp flour
- 1 tbsp cornstarch
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 tbsp unsweetened soy or almond milk
Breading
- 1 cup panko bread crumbs
- 2 tbsp nutritional yeast
- 1/4 tsp salt
Buffalo Sauce
- 1/4 cup Frank’s Red Hot Buffalo Sauce
- 2 tbsp tahini
- 2 tsp liquid sweetener
- 2-4 tbsp water to thin out
For Serving
- Flour tortillas
- Romaine lettuce
Preparation
Set the oven to 425°F (220°C).
In a large bowl, whisk together flour, Italian seasoning, garlic powder, salt, pepper, and almond milk to create a batter with a spoon-coating consistency.
Add the cauliflower pieces to the batter, ensuring each piece is coated.
Sprinkle half of the bread crumbs, nutritional yeast, and salt over the cauliflower, then toss to coat. Repeat with the remaining breading ingredients, ensuring even coating.
Place the coated cauliflower bites on a lined baking sheet, ensuring they are not touching.
Bake in the preheated oven for 25 minutes.
While the cauliflower is baking, prepare the Buffalo sauce by mixing the ingredients in a large bowl and setting it aside.
Once the cauliflower is cooked, allow it to cool for a few minutes.
Dip the cauliflower pieces into the Buffalo sauce, ensuring they are coated, and place them back on the baking sheet.
Bake the coated cauliflower bites again for an additional 10 minutes to crisp them up.
Remove from the oven and allow them to cool slightly before serving.
Serve the buffalo cauliflower bites in flour tortillas with romaine lettuce.
