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Buffalo cauliflower tacos with avocado crema, slaw, and cilantro on a plate

Buffalo Cauliflower Tacos with Avocado Crema and Slaw

Buffalo cauliflower tacos combine crispy baked cauliflower, creamy avocado crema, and fresh slaw for a flavorful, satisfying meal. They are an easy choice when you want a taco night option with bold buffalo flavor and contrasting textures.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 tacos (probably 4-5 servings)
Course: Dinner
Cuisine: American
Calories: 508
Ingredients Method Notes

Ingredients
  

Batter
  • 1 cup flour
  • 1 cup milk
  • 1/4 teaspoon each garlic powder, salt, and pepper
Cauliflower
  • 1 head cauliflower (4-5 cups florets)
  • 3/4 cup hot sauce
Slaw
  • 3 cups shredded cabbage or slaw
  • 2 tablespoons chopped fresh cilantro
Tortillas
  • 10 tortillas
Avocado Crema
  • 2 avocados
  • 1 clove garlic
  • 1/4 cup sour cream (yogurt would work, too)
  • 1/4 cup water
  • 1/2 teaspoon salt
  • squeeze of lemon or lime

Method
 

Preparation
  1. Preheat the oven to 450°F (232°C). Whisk together flour, milk, garlic powder, salt, and pepper to make the batter.
  2. Coat the cauliflower pieces in the batter, allowing excess coating to drip away. Arrange the pieces on a parchment-lined baking sheet.
Baking
  1. Bake the cauliflower on an upper oven rack for 15-20 minutes until the coating is lightly crisped and browned.
  2. Transfer the baked cauliflower to a bowl and gently toss with the hot sauce. Return the coated cauliflower to the pan and bake for another 5-10 minutes.
Avocado Crema
  1. Blend the avocados, garlic, sour cream, water, salt, and lemon or lime juice in a food processor or blender until smooth.
  2. Mix some of the avocado crema with the slaw until the cabbage mixture is evenly creamy.
Assembly
  1. Fill each tortilla with the creamy slaw, buffalo cauliflower, a drizzle of avocado crema, and chopped cilantro.

Notes

For a gluten-free version, use gluten-free flour and gluten-free corn tortillas. The batter may need a few extra tablespoons of milk to reach the correct consistency when using gluten-free flour. For a vegan version, use non-dairy milk and omit the sour cream from the sauce. A greased wire rack can help excess batter drip away and improve cauliflower crispiness, though the recipe also works without one. The baked texture is firm and crispy but not the same as deep-fried cauliflower; deep frying can create a different level of crispness.