Crispy Buffalo Cauliflower Tacos with Avocado Crema
Buffalo cauliflower tacos are are coated in a gluten-free batter, baked in a crispy shell and topped with a dairy free avocado cream. They're so good! For the buffalo cauliflower tacos
Servings: 5 people
Equipment
- Sheet Pan
Ingredients
Buffalo Cauliflower Tacos
- 6 cups (about 2 heads) cauliflower florets (I used one 24-ounce bag of cauliflower florets)
- 1 1/4 cups almond flour packed
- 1/2 cup tapioca flour
- 1 teaspoon EACH garlic powder and kosher salt
- 3/4 cup almond milk
- 1 cup hot sauce (I used Frank’s Red Hot)
- 2 tablespoons raw honey
- 8-12 corn tortillas *
- 1 tablespoon olive oil
Avocado Crema
- 2 large avocados
- 1/3 cup fresh cilantro leaves
- 1 tablespoon raw honey
- 2 tablespooons lime juice (about 1 lime)
- 2 small cloves garlic
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 425°F and line a large baking sheet with silpat mat or parchment paper. Wash and dry the cauliflower florets. This recipe is easier if the florets are on the smaller side, so cut any large pieces of cauliflower into bite-size pieces, if needed.
- Whisk together the almond flour, tapioca flour, garlic powder and salt in a large mixing bowl. After that, pour in the almond milk and whisk until combined and no clumps remain, creating a batter consistency.
- Dip each cauliflower floret into the batter, turning until it’s completely coated then place them on the prepared baking sheet. Bake for 20 minutes, until the batter is set and starting to turn golden.
- While they’re baking, whisk together the buffalo sauce and honey in a large bowl. Work in batches to transfer the cauliflower to the hot sauce and gently toss them to coat, being careful not to break up any of the batter. Transfer the coated buffalo cauliflower to a plate or paper towel and repeat until all of the cauliflower is coated in suace.
- On the same sheet pan, arrange the the tortilla shells in an even layer and brush both sides with olive oil. Next, place them in the oven to warm for 2-3 minutes to make them more pliable and easy to work with.
- Fill them evenly with the buffalo cauliflower and fold the tacos over, gently pushing to adhere. Transfer the tacos back to the oven and bake for 5 minutes, flip them over and bake for another 5 minutes, until the tortillas are crisp.
- While they're crisping in the oven, quickly make the avocado crema. Add all of the ingredients to a high speed blender or food processor and blend until smooth and creamy.
- Top the caulfilower tacos with the crema when they’re done. You can also toss some of the crema with pre-shredded coleslaw and add that to the tacos.
Video
Notes
Reduce carbs/sugar: omit the honey in the buffalo sauce and avocado crema. This reduces the carbs by 10g per serving and sugar by 10g per serving.
Storage: these buffalo cauliflower tacos are best served right away because they're warm and crispy, but store any leftovers in an air tight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F or in the oven at 425°F until warmed through.
Nutrition
Serving: 2tacos | Calories: 460kcal | Carbohydrates: 51.9g | Protein: 10.6g | Fat: 17.1g | Sodium: 589mg | Fiber: 10g | Sugar: 14.6g | Vitamin A: 23.8IU | Vitamin C: 68.3mg