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Cauliflower has emerged as a superstar in the world of plant-based cooking, quickly becoming a popular meat substitute. This cruciferous vegetable is highly versatile, lending itself well to various cooking methods and flavor profiles. When prepared correctly, cauliflower can mimic the textures of meat, making it an excellent choice for those seeking to reduce their meat consumption without sacrificing satisfaction.

Crispy Buffalo Cauliflower Tacos

Discover a new favorite with Crispy Buffalo Cauliflower Tacos! This recipe takes traditional tacos to a healthier level by using crispy cauliflower coated in zesty Buffalo sauce. Perfect for plant-based diets, these tacos are not only delicious but also packed with nutrients. With fresh toppings like avocado and lime, every bite offers a delightful combination of crunch and flavor. Ideal for casual gatherings or weeknight dinners, they’re sure to impress everyone at your table!
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Ingredients
  

For the Crispy Cauliflower:

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

1 cup all-purpose flour (or gluten-free flour)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

½ teaspoon salt

1 cup buttermilk (or dairy-free milk mixed with 1 tablespoon vinegar for a vegan option)

1 cup cornmeal or panko breadcrumbs (for extra crispiness)

Oil for frying (vegetable or canola oil)

For the Buffalo Sauce:

½ cup hot sauce (like Frank’s RedHot)

4 tablespoons unsalted butter (or vegan butter, melted)

1 tablespoon honey or maple syrup (for a vegan option)

1 teaspoon garlic powder

1 teaspoon cayenne pepper (optional for extra heat)

For the Tacos:

8 small corn or flour tortillas

1 cup shredded red cabbage

1 avocado, sliced

¼ cup chopped fresh cilantro

Crumbled feta or vegan cheese (optional)

Lime wedges (for serving)

Instructions
 

Prepare the Cauliflower:

    - In a mixing bowl, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, and salt.

      - In another bowl, pour the buttermilk.

        Coat the Cauliflower Florets:

          - Dip each cauliflower floret in the buttermilk, allowing excess to drip off, then dredge in the flour mixture, ensuring they get an even coating.

            - After coating in flour, roll them in cornmeal or panko breadcrumbs for an extra crispy texture.

              Fry the Cauliflower:

                - Heat oil in a large skillet over medium heat. Once hot, carefully add the coated cauliflower florets in batches, frying for about 5-7 minutes until golden and crispy.

                  - Remove and let drain on paper towels.

                    Make the Buffalo Sauce:

                      - In a small saucepan over low heat, combine the hot sauce, melted butter, honey (or maple syrup), garlic powder, and additional cayenne pepper (if using). Stir until well blended and heated through.

                        Toss Cauliflower in Sauce:

                          - In a large bowl, toss the crispy cauliflower with the buffalo sauce until evenly coated.

                            Prepare the Tacos:

                              - Warm the tortillas in a dry skillet or microwave until pliable.

                                - Assemble each taco by adding a generous scoop of buffalo cauliflower, shredded cabbage, a few slices of avocado, and a sprinkle of cilantro.

                                  Serve:

                                    - Optionally, top with crumbled feta or vegan cheese. Serve with lime wedges on the side for a fresh squeeze before enjoying!

                                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4