Indulge your love of vegetables with Miso Roasted Carrots! It’s been exciting to be alive for the rediscovery of the humble cauliflower. Who knew that this vegetable we all took for granted for so long could be made so exciting, and with such a range of flavours and methods! I confess that it has taken me some time to come around to the value of cauliflowers. But having tried a few different recipes and cooked cauliflowers in all sorts of ways, I am well and truly a convert. Because cauliflower absorbs and holds flavours so well while having mild taste of its own, it pairs well with dynamic, spicy flavours. Buffalo spicing is among my favourites and the one I have chosen for this recipe. I would happily eat these flavoured cauliflower florets all on their own, but they are even better when served in a taco. The texture and taste are just perfect, especially when paired with fresh, flavourful toppings to match the buffalo glaze.
Making buffalo cauliflower
At first I was hesitant to cook buffalo cauliflower tacos because I thought that they would be pretty fussy to make. Happily, they came together with a minimum of effort! The main thing you will need to work on is the batter. This is made from a combination of flour, oat milk, cumin, garlic powder, oregano, coriander and paprika. The batter mix will combine to resemble something similar to pancake batter. The cauliflower florets should be tossed in the batter to coat them thoroughly. Once coated, the cauliflower florets can be spread on a baking sheet and bake in a preheated oven for 20 minutes. Or they can be made in an air fryer, with instructions in my recipe for buffalo cauliflower. The glaze adds the distinctive flavour to buffalo cauliflower. It’s made from a combination of buffalo sauce, oil, and maple syrup. When the 20 minutes is up, take the cauliflower out and brush with the glaze. Make sure to turn them over to get all sides of each floret so the coating is as even as can be. They’ll need to go back into the oven for 15 minutes or until they are slightly crispy.
Toppings for tacos
Once the florets are ready it’s time to assemble your buffalo cauliflower tacos! For toppings, we need to find something that will match up well to the smoky, rich taste of the buffalo sauce. The toppings you choose will always be a personal choice, but here are my favourites:
Avocado Thinly sliced radishes (use a mandolin if you have one!) Sliced chili peppers Cilantro/coriander Shredded lettuce Limes slices for squeezing Yogurt for drizzling Salsa fresca A fresh slaw or the cilantro lime slaw included in our black bean taco recipe!
For my money, I think that avocado is a must have. The creamy avocado taste is the perfect match for the hint of spice in the buffalo cauliflower!
Storage and leftovers
Leftover buffalo cauliflower pieces can be kept for up to 5 days in the fridge. An air fryer will be the best way to heat them back up. It should take no longer than 5 minutes, but keep an eye on them so they don’t burn. They can also be reheated in the oven heated to 180C/350F by layering them evenly on a parchment lined baking sheet and baking for 6-8 minutes, or until they are heated all the way through. Of course, keep all the other ingredients separate if you may have leftovers. An assembled taco is not going to last!
More plant-based dinner recipes
Vegan Alfredo Sauce Vegan Dan Dan Noodles Coconut Lentil Curry with Butternut Squash Tuscan Chickpea Soup
