Crispy Buffalo Cauliflower Tacos with Ranch

• 1 large head cauliflower, cut into florets
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 cup buffalo wing sauce
• 1/2 cup cornstarch
• Vegetable oil, for frying
• 8 small corn tortillas
• 1 cup ranch dressing
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced green onions
• Lime wedges, for serving

Steps

1. 1 In a bowl, whisk together flour, garlic powder, paprika, and cayenne pepper.
2. 2 Toss cauliflower florets in the seasoned flour until evenly coated.
3. 3 In another bowl, mix cornstarch with 1/4 cup buffalo sauce; reserve remaining sauce.
4. 4 Coat each floret in the cornstarch mixture.
5. 5 Heat oil in a large skillet over medium-high heat. Fry cauliflower until golden and crispy, about 4-5 minutes per batch. Drain on paper towels.
6. 6 Toss fried cauliflower in the reserved buffalo sauce.
7. 7 Warm tortillas according to package instructions.
8. 8 Assemble tacos by placing cauliflower in tortillas, drizzle with ranch, and garnish with cilantro and green onions.
9. 9 Serve with lime wedges on the side.

Equipment

• Large skillet
• Deep fryer or heavy-bottomed pot
• Slotted spoon
• Baking sheet

Variations

• Add shredded lettuce, diced tomatoes, or black beans for extra texture and flavor.
• Use flour tortillas for a softer taco.

Substitutions

• Substitute ranch dressing with blue cheese dressing for a classic buffalo flavor.
• For a gluten-free option, use a gluten-free flour blend.

Pairings

• Corn salsa
• Black bean salad
• Mexican rice

Nutrition

Tips

• For a healthier option, bake the cauliflower at 425°F for 20-25 minutes after tossing with the cornstarch mixture and a drizzle of oil.
• If you prefer a milder kick, reduce the cayenne pepper or use mild buffalo sauce.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat.

Freezing: Freeze uncooked, sauced cauliflower florets in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat in the oven before assembling tacos.

Serving Suggestions

• Serve with a side of coleslaw or a fresh avocado salsa.
• Pair with a cold beer or a refreshing limeade.

FAQ