Crispy Buffalo Cauliflower Tacos (Gluten-Free, Vegan)

Ingredients

• 6 cups Cauliflower Florets (fresh, cut into bite‑size florets)
• 1.25 cups Almond Flour (blanched, for the coating)
• 0.5 cup Tapioca Flour (helps create a light crisp)
• 1 tsp Garlic Powder
• 2 tsp Kosher Salt
• 0.75 cup Dairy‑Free Milk (unsweetened almond or oat milk)
• 1 cup Hot Sauce (e.g., Frank’s RedHot or any buffalo‑style sauce)
• 3 tbsp Raw Honey
• 2 tbsp Olive Oil (for brushing tortillas)
• 12 pieces Corn Tortilla Shells (grain‑free or paleo‑friendly)
• 2 Ripe Avocados
• 0.33 cup Fresh Cilantro Leaves (loosely packed)
• 2 Garlic Cloves (peeled)
• 2 tbsp Lime Juice (from 1–2 limes)
• 1 cup Pre‑Shredded Coleslaw Mix (optional, for topping)

Instructions

1. Make the Batter

   In a large mixing bowl whisk together 1.25 cups almond flour, 0.5 cup tapioca flour, 1 tsp garlic powder, and 1 tsp kosher salt. Slowly whisk in 0.75 cup dairy‑free milk until the mixture is smooth and has a thick but pourable batter consistency.

   Time: PT5M

2. Coat the Cauliflower

   Add the cauliflower florets to the batter, turning them until each piece is fully coated. Lay the coated florets in a single layer on a parchment‑lined baking sheet.

   Time: PT10M

3. Bake the Coated Cauliflower

   Place the sheet in a pre‑heated oven and bake at 425°F for 20 minutes, turning the pieces halfway through for even crispness.

   Time: PT20M

   Temperature: 425°F

4. Prepare the Buffalo Sauce

   While the cauliflower bakes, whisk together 1 cup hot sauce and 2 tbsp honey in a small bowl until smooth.

   Time: PT2M

5. Toss Cauliflower in Sauce

   When the cauliflower is golden, remove from the oven and, working in batches, gently toss the pieces in the buffalo sauce using tongs. Transfer the coated cauliflower to a clean sheet of parchment.

   Time: PT5M

6. Warm the Tortillas

   Arrange the 12 corn tortillas on a second baking sheet. Brush both sides lightly with olive oil. Bake at 425°F for 2–3 minutes, just until warm and pliable.

   Time: PT5M

   Temperature: 425°F

7. Assemble and Crisp the Tacos

   Fill each warm tortilla with a generous handful of buffalo‑coated cauliflower, gently pressing down. Return the filled tacos to the oven and bake 5 minutes, flip, then bake another 5 minutes until the tortillas are crisp and the filling is heated through.

   Time: PT10M

   Temperature: 425°F

8. Make the Avocado Crema

   In a high‑speed blender combine the 2 ripe avocados, 0.33 cup cilantro, 1 tbsp honey, 2 peeled garlic cloves, 2 tbsp lime juice, and 1 tsp kosher salt. Blend until smooth and creamy.

   Time: PT5M

9. Finish and Serve

   Drizzle the avocado crema over each taco. Optionally toss a spoonful of the crema with the shredded coleslaw and add on top for extra crunch. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

30 g

Fat

22 g

Fiber

8 g