Crispy Buffalo Cauliflower Tacos with Avocado Crema

Three Reasons to Love Buffalo Cauliflower Tacos

1. The crispy shell: we’re baking the shell and the tacos together to get them extra crispy.
2. Gluten-free, dairy-free and vegan: this recipe fits into so many diets and we love that it’s a vegetarian main dish.
3. Great for any occasion: we’ve made these quickly on a weeknight, but they’re also a show stopper for parties or tailgates. 

Ingredient Notes + Brands Used

For the buffalo cauliflower wings + tacos

• Cauliflower florets: the recipe calls for 6 cups of cauliflower, which can be tricky to measure out with a head of cauliflower. I used an entire 24-ounce bag of pre-chopped florets.
• Flour: we’re using a mix of almond flour and tapioca flour for the perfect consistency. I like Bob’s Red Mill!
• Seasoning: garlic powder and salt
• Almond milk: you could swap this for any plant-based milk like coconut milk, oat milk or cashew milk.
• Hot sauce: we used Mike’s Red, but go ahead and use your favorite buffalo sauce for the spice in the sauce.
• Honey: grab raw honey if possible! We used the store bought brand from our local grocery store.
• Corn tortillas: use the mini street taco ones. If you don’t want corn in this recipe you can use Siete almond flour or cassava flour tortillas.

For the avocado crema

• Avocado: two large ripe avocados should be enough for this recipe!
• Cilantro: don’t skip on fresh cilantro, it makes all the difference.
• Honey, lime, garlic and salt for balance and flavor.

How To Make Our Buffalo Cauliflower Tacos (Step by Step)

For the buffalo cauliflower wings + tacos

1. Make the batter: Add the almond flour, tapioca flour, garlic powder, paprika and salt and whisk gently in a large mixing bowl. Add the dairy free milk and whisk until combined, creating a batter consistency.
2. Coat the cauliflower: Dip each cauliflower floret into the batter, turning until it’s completely coated.
3. Bake: Place the cauliflower on a baking sheet and bake for 20 minutes, until the breading is set.
4. Make the buffalo sauce: Whisk together the buffalo sauce and honey in a large bowl. Transfer the cauliflower to the hot sauce when they’re done and toss to coat and set aside.
5. Warm the tortillas: Arrange the the tortilla shells in an even layer and brush them with olive oil. Bake them in the oven for 2-3 minutes to make them soft and pliable.
6. Bake the tacos: Remove them from the oven then fill them with the crispy cauliflower, fold the tacos over, gently pushing to adhere. Bake for 5 minutes, flip and bake for another 5 minutes until the tortillas are crisp.

For the avocado crema

7. Add the ingredients: Add all of the ingredients to a high speed blender or food processor.
8. Blend: pulse or blend on high until smooth and creamy. Add more lime juice as needed to thin it out slightly.

Serving and Topping Ideas

• Top them with the classic avocado crema I recommend.
• Drizzle the tacos with store-bought ranch dressing, whole30 ranch, or creamy cilantro lime dressing.
• Serve with a salad: avocado tomato cucumber salad or Mexican street corn pasta salad.
• Mix some of the avocado crema with store bought shredded cabbage to make a slaw 
• Some other condiments that pair well with these buffalo cauliflower tacos are sour cream, blue cheese, celery sticks, salsa or chopped avocado.