.svg)
Sign Up for new Healthy Recipes
Introduction
While Buffalo chicken wings may be an iconic American bar snack, the spicy sauce has its roots in a centuries-old culinary tradition. Inspired by a popular Spanish sauce called 'motsu' that combined vinegar, butter, and spices, the Buffalo sauce we know today was invented in 1964 by Teressa Bellissimo at the Anchor Bar in Buffalo, New York. This vegetarian twist gives the classic sauce a modern, meat-free makeover by substituting cauliflower for chicken. Perfect for game days or casual gatherings, these tacos pack all the punch of their wing-inspired counterpart into a portable, handheld form.
Ingredients
• 1 large head of cauliflower, cut into small florets (about 6 cups)
• 3/4 cup all-purpose flour
• 1/2 cup buttermilk
• 1/2 cup hot sauce (such as Frank's RedHot Original Cayenne Pepper Sauce)
• 1/4 cup unsalted butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 8-10 small corn or flour tortillas, warmed
• 1/2 cup ranch dressing (or more, to taste)
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 2 tablespoons crumbled blue cheese (optional)
• Cooking spray or olive oil for baking
Step 1:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat and spray with cooking spray or lightly brush with olive oil.
Step 2:
In a large bowl, whisk together the flour and buttermilk until a thick batter forms. Add the cauliflower florets and toss to coat evenly.
Step 3:
In a small bowl, whisk together the hot sauce, melted butter, garlic powder, smoked paprika, and salt.
Step 4:
Spread the battered cauliflower florets in a single layer on the prepared baking sheet. Bake for 15 minutes.
Step 5:
Remove the baking sheet from the oven and drizzle the hot sauce mixture over the cauliflower. Gently toss to coat evenly. Return to the oven and bake for an additional 15 minutes, or until the cauliflower is crispy and golden brown.
Step 6:
Warm the tortillas according to package instructions. Assemble the tacos by placing the crispy Buffalo cauliflower in the tortillas and topping with ranch dressing, shredded lettuce, diced tomatoes, diced red onion, and crumbled blue cheese (if using).
Q: Can I use a different type of flour for the batter?
A: Yes, you can use alternative flours like chickpea flour or rice flour. However, the texture and crispiness may vary slightly.
Q: Can I bake the cauliflower without the batter for a healthier option?
A: Yes, you can skip the batter and toss the cauliflower florets directly with the hot sauce mixture before baking. The cauliflower may not get as crispy, but it will still be delicious.
Q: Can I make these tacos ahead of time?
A: It's best to bake the cauliflower and assemble the tacos just before serving for maximum crispiness. However, you can prepare the batter, sauce, and toppings in advance to save time.
• For a spicier kick, use a hotter hot sauce or add a pinch of cayenne pepper to the sauce.
• Buttermilk can be substituted with a mixture of milk and lemon juice or vinegar.
• Use gluten-free flour for a gluten-free option.
• Fresh cilantro or sliced avocado would make great additional toppings.
• This recipe is vegetarian and can be made vegan by using vegan buttermilk and ranch dressing substitutes.
Serve the tacos hot, garnished with desired toppings, and enjoy immediately.
Leftover Buffalo cauliflower can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Prepare the batter and sauce while the oven preheats to save time. Warm the tortillas just before serving to keep them soft and pliable.
- Cut the cauliflower florets into bite-sized pieces for optimal crispiness.
- Shake off any excess batter from the cauliflower before baking to prevent sogginess.
- Adjust the amount of hot sauce and seasoning to your desired spice level.
For a gluten-free version, use gluten-free all-purpose flour or almond flour. For a vegan version, use plant-based buttermilk and ranch dressing substitutes.
Pair these Buffalo cauliflower tacos with a crisp, refreshing beer or a cool ranch dressing dip for extra creaminess.
This dish can be enjoyed year-round, but cauliflower is in peak season during the cooler months of fall and winter.
This recipe contains dairy (buttermilk, butter, and blue cheese), wheat (all-purpose flour), and may contain traces of soy or nuts depending on the brand of hot sauce and ranch dressing used. It can be made gluten-free and vegan by using appropriate substitutions.
