Crispy Buffalo Cauliflower Tacos with Ranch Slaw

• 1 large head cauliflower, cut into florets
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• 1/2 cup hot sauce
• 1/4 cup melted butter
• 8 small corn tortillas
• 2 cups coleslaw mix
• 1/2 cup ranch dressing
• 2 green onions, thinly sliced

Steps

1. 1 In a bowl, whisk together flour, garlic powder, smoked paprika, salt, and pepper.
2. 2 Dip cauliflower florets in buttermilk, then coat in the flour mixture.
3. 3 Heat oil in a large skillet over medium heat. Fry cauliflower until golden and crispy, about 4-5 minutes per side.
4. 4 Toss hot cauliflower in a mixture of hot sauce and melted butter.
5. 5 Warm tortillas directly over a gas flame or in a skillet.
6. 6 Combine coleslaw mix and ranch dressing in a bowl.
7. 7 Assemble tacos with crispy cauliflower, ranch slaw, and green onions.
8. 8 Serve immediately and enjoy!

Equipment

• Large skillet
• Deep fryer or Dutch oven for frying
• Tongs

Variations

• Swap out corn tortillas for flour tortillas for a softer taco.
• Add crumbled blue cheese on top for a classic buffalo flavor twist.

Substitutions

• Use almond flour for a gluten-free option.
• Substitute buttermilk with a mix of 1 cup milk and 1 tablespoon vinegar.

Pairings

• Black beans
• Mexican rice
• Fresh salsa

Nutrition

Tips

• For extra spice, add more hot sauce to the cauliflower.
• If frying isn't your thing, these can be baked at 425°F for 20-25 minutes after coating.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat tacos in a microwave or oven.

Freezing: Does not freeze well due to the texture of the cauliflower and slaw.

Serving Suggestions

• Serve with a side of avocado slices or a squeeze of fresh lime.
• Pair with a cold beer or a tangy margarita for a complete experience.

FAQ