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- 1 medium head of cauliflower, cut into bite-sized florets - 1 cup all-purpose flour - 1 cup water - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup buffalo sauce - 8 small corn tortillas - 1 cup shredded green cabbage - 1/2 cup shredded carrots - 1/2 cup mayonnaise - 1/4 cup buttermilk - 1 teaspoon dried dill - 1 tablespoon lemon juice The main ingredients for these tacos start with cauliflower. Cauliflower is the star here. It has a great texture and soaks up flavor well. Next, we have the flour and water mix. This creates the batter that gives the cauliflower a perfect crunch. The buffalo sauce adds the heat and tang. For the slaw, we use shredded cabbage and carrots. These give a nice crunch and color. The creamy ranch dressing has mayonnaise and buttermilk. This makes the slaw rich and tasty. Dried dill and lemon juice add freshness to the dressing. - Fresh cilantro, chopped (for garnish) - Slices of avocado (for serving) You can add toppings like fresh cilantro. This adds a pop of color and flavor. Avocado slices are a great choice too. They bring a creamy texture that balances the spice of the buffalo sauce. Feel free to be creative with your toppings. You can use other herbs or even some cheese if you like. These ingredients can help you make your tacos even more special! To make the batter for coating, start by mixing flour, water, garlic powder, smoked paprika, onion powder, salt, and pepper in a bowl. Whisk until smooth. This batter will give the cauliflower its tasty crunch. Next, dip each cauliflower floret into the batter. Make sure to coat each piece evenly. Place them on a lined baking sheet in a single layer. Bake these beauties at 450°F (232°C) for 20 minutes. Halfway through, flip them to ensure they cook evenly. After 20 minutes, they should be golden brown and crisp. Now, it’s time to add the buffalo sauce. Remove the cauliflower from the oven and toss the florets in the sauce. Make sure they are well-coated. Return them to the oven for another 10 minutes. This step makes them spicy and flavorful. While the cauliflower bakes, let’s prepare the creamy ranch slaw. In a large bowl, mix the shredded cabbage and shredded carrots. These veggies add crunch and color to your tacos. In a separate bowl, whisk together mayonnaise, buttermilk, dried dill, lemon juice, salt, and pepper. This dressing will give your slaw a tangy bite. Pour the dressing over the cabbage and carrots. Toss everything to coat evenly. This slaw is creamy and refreshing. To get started with the tacos, heat the corn tortillas for about 30 seconds on each side in a dry skillet. This makes them warm and pliable, perfect for holding all that goodness. Now, it’s time to assemble! Place a generous portion of buffalo cauliflower on each tortilla. Follow this with a handful of creamy ranch slaw. Garnish with fresh cilantro for a pop of color. If you like, add avocado slices for an extra creamy touch. Your buffalo cauliflower tacos are now ready to enjoy! To make your cauliflower nice and crispy, dip each floret in the batter. Make sure the batter coats the cauliflower well. Bake them at 450°F (232°C) for 20 minutes. Flip halfway through to ensure even cooking. For more flavor, try adding a bit of hot sauce to the batter. You can also toss the cauliflower in garlic powder or smoked paprika for extra zest. You can make your slaw even better by adding diced bell peppers or green onions. They add color and crunch. You can prepare the slaw ahead of time. Just mix the veggies and dressing. Store it in the fridge for up to two days. This will save you time when you are ready to eat. When you assemble your tacos, layer the buffalo cauliflower first. Then add a good amount of creamy ranch slaw on top. To make it look nice, serve the tacos on a large platter. You can add lemon wedges for a pop of color. A small bowl of extra buffalo sauce on the side is great for drizzling or dipping. For portion sizes, two tacos per person is a good rule of thumb. {{image_2}} You can add more protein to your tacos. For a plant-based twist, try adding cooked lentils or chickpeas. These options are rich in protein and fiber. You can also mix them with the buffalo cauliflower for a hearty dish. If you prefer meat, consider using shredded chicken or beef. These proteins pair well with buffalo sauce. You can toss them in the sauce just like the cauliflower. This adds a spicy kick and keeps everything flavorful. Explore different vegetables for your slaw. You can swap cabbage for kale or add bell peppers for color. Thinly sliced radishes give a nice crunch too. Experimenting with different veggies keeps your dish fresh. For dressings, try Greek yogurt instead of mayonnaise. It’s lighter and still creamy. You could also use a vinaigrette for a tangy twist. This way, you can tailor the slaw to your taste. Lettuce wraps make a great low-carb option. They hold the filling well and add freshness. You can use large leaves of romaine or butter lettuce for this. If you want something different, try flour tortillas. They are soft and can hold more filling. Corn tortillas give a nice flavor and are gluten-free. For creative serving, stack tacos on a platter. Add lemon wedges for a pop of color. Serve with a bowl of extra buffalo sauce for dipping. This makes it fun for everyone at the table. To keep your buffalo cauliflower fresh, store it in an airtight container. This helps keep out moisture and air. You can store it in the fridge for up to three days. For the creamy ranch slaw, place it in a separate container. The slaw stays fresh for about two days. This way, the flavors stay bright and crunchy. When you're ready to enjoy leftovers, there are a few great ways to reheat the tacos. You can use a skillet over medium heat. Heat each taco for about two to three minutes. This method helps keep the tortilla soft and the cauliflower crispy. You can also use a microwave, but it may make the tortillas a bit soggy. If you do use a microwave, heat for just 30 seconds at a time. Yes, you can freeze buffalo cauliflower! Just place it in a freezer-safe bag. Make sure to remove as much air as possible. It can stay frozen for up to three months. When you're ready to eat it, thaw it in the fridge overnight before reheating. However, I don’t recommend freezing the creamy ranch slaw. The texture of the cabbage can change when frozen and thawed. It’s best to enjoy the slaw fresh for the best taste and crunch. If you don’t like spicy food, you can tweak the buffalo sauce. Start with a milder sauce. You can also mix in some honey or butter. This will help tone down the heat. You can even use barbecue sauce for a sweet twist. Enjoy the great flavor without the burn! Yes, you can make these tacos gluten-free easily. Use a gluten-free flour blend instead of all-purpose flour. For the tortillas, swap corn tortillas with gluten-free versions. Check the labels to be sure. You can enjoy delicious tacos without gluten! Leftovers can last about 3-4 days in the fridge. Store the buffalo cauliflower and slaw in separate containers. This keeps them fresh and tasty. Make sure they are sealed tightly. You can reheat the cauliflower in the oven for a crispy texture! This blog post covered how to make delicious buffalo cauliflower tacos with creamy ranch slaw. You learned about key ingredients, step-by-step instructions, and helpful tips to make your tacos shine. Remember, you can customize these tacos with toppings, proteins, and different slaws. Don’t forget to store leftovers properly for maximum freshness. Now, you can enjoy this tasty dish your way! Get creative and have fun while cooking!

Buffalo Cauliflower Tacos with Creamy Ranch Slaw

Spice up your taco night with these delicious Buffalo Cauliflower Tacos! This easy-to-follow recipe combines crispy, flavorful buffalo cauliflower with creamy ranch slaw tucked into warm corn tortillas for a delightful twist on a classic. Perfect for plant-based eaters or anyone craving a tasty meal. Ready to impress your friends and family? Click through to explore the full recipe and bring these mouthwatering tacos to your table!
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Ingredients
  

1 medium head of cauliflower, cut into bite-sized florets

1 cup all-purpose flour

1 cup water

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon onion powder

Salt and pepper to taste

1 cup buffalo sauce (store-bought or homemade)

8 small corn tortillas

1 cup shredded green cabbage

1/2 cup shredded carrots

1/2 cup mayonnaise

1/4 cup buttermilk

1 teaspoon dried dill

1 tablespoon lemon juice

Fresh cilantro, chopped (for garnish)

Optional: avocado slices, for serving

Instructions
 

Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

    In a mixing bowl, combine the flour, water, garlic powder, smoked paprika, onion powder, salt, and pepper. Whisk until smooth to create a batter.

      Dip each cauliflower floret into the batter to coat evenly, then place them on the prepared baking sheet in a single layer.

        Bake the cauliflower for 20 minutes in the preheated oven until golden brown and crisp, flipping halfway through.

          After 20 minutes, remove the cauliflower from the oven and toss the florets in buffalo sauce until well-coated. Return them to the oven for an additional 10 minutes.

            While the cauliflower finishes baking, prepare the creamy ranch slaw. In a large bowl, combine the shredded cabbage and carrots.

              In a separate bowl, whisk together the mayonnaise, buttermilk, dill, lemon juice, salt, and pepper. Pour the dressing over the cabbage and carrots, then toss to coat everything evenly.

                Warm the corn tortillas for about 30 seconds on each side in a dry skillet over medium heat to make them pliable.

                  Assemble the tacos by placing a generous portion of buffalo cauliflower on each tortilla, followed by a handful of creamy ranch slaw.

                    Garnish with fresh cilantro and, if desired, add avocado slices for an extra creaminess.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4 |

                        - Presentation Tips: Serve the tacos on a large platter with lemon wedges on the side for an added pop of color. Consider including a small bowl of extra buffalo sauce for drizzling on top.