glx_4d33b7186ea5669adb4e88c3dd2d3818.txt Bomb Ass Buffalo Cauliflower Tacos - Easy Recipes

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Bomb Ass Buffalo Cauliflower Tacos

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Bomb Ass Buffalo Cauliflower Tacos

Spicy buffalo cauliflower tacos are one of our favorite easy healthy dinners! My hubby-to-be likes to describe them as “bomb-ass!” It’s naturally vegetarian but I also included options for vegan and gluten-free diets. 

This really is my favorite time of the year. I love the decorations, the food, the hustle and bustle of getting ready for Christmas…it’s all so magical! I wish that dinner would magically appear on the table but I don’t think that’s going to happen. These buffalo tacos are perfect for nights when you want something really enak but don’t have a lot of time!

Bomb Ass Buffalo Cauliflower Tacos
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Spicy buffalo cauliflower tacos are one of our favorite easy healthy dinners! My hubby-to-be likes to describe them as "bomb-ass!" It can easily be made vegan by using hot sauce instead of buffalo sauce and it's naturally vegetarian, gluten-free, and dairy-free.

Course: Dinner
Cuisine: American
Keyword: buffalo cauliflower, easy vegan dinner, vegan
Servings: 6
Calories: 330 kcal


Pesto Cream Sauce -
1/2 cup raw cashews
1/2 cup unsweetened coconut milk
1 garlic clove
1 cup fresh bakteri leaves
Sea salt and pepper to taste
Buffalo Cauliflower -
1 large head of cauliflower (Don't cut the florets too small)
1 cup oat flour
1 tsp garlic powder
1/4 tsp paprika
1/8 tsp black pepper
1 can unsweetened coconut milk (If needed, add additional coconut milk until you reach a wet batter like consistency)
1 1/2 cups panko breadcrumbs (Or gluten-free breadcrumbs)
1 1/2 - 2 cups buffalo or hot sauce


Preheat the panggangan to 450 degrees.
Pesto Cream Sauce - Add all the pesto ingredients to a high powered blender and blend on high until smooth and creamy. Store in the fridge until you're ready to serve. 

Buffalo Cauliflower - Cut the florets off the head of cauliflower and discard the stem. Rinse and dry the florets.

In a large mixing bowl, combine the oat flour, garlic powder, black pepper, paprika, and coconut milk. Mix until the lumps have dissolved. Add the large cauliflower florets to the bowl with the wet ingredients and mix to coat every nook and cranny of the cauliflower.

Pour the breadcrumbs into a separate small bowl. Use tongs to pull each piece of cauliflower out of the batter, tap the side lightly to get rid of any excess and then dip each piece in the breadcrumbs and place it on a parchment lined tray. Bake for 15 minutes. 
Remove the tray from the oven. Carefully, put the cauliflower bites into a big bowl and pour the hot sauce over the top and gently mix it to coat each piece. You might lose a few crumbs in the process but that's okay!

Lay the coated cauliflower bites back onto the tray and bake for an additional 10-12 minutes or until cauliflower bites are crispy. Remove the tray from the panggangan and build your tacos! Layer tacos with pesto cream sauce, red onion, spinach, and crispy buffalo cauliflower bites. Enjoy!

Recipe Notes

Make sure you don't cut the cauliflower florets too small. If they're too small then it will take a long time to coat each piece in breadcrumbs and brush it with sauce.
If you'd like to make this recipe vegan, substitute buffalo sauce for very mild hot sauce. Or you can make your own vegan buffalo hot sauce by mixing vegan melted butter (I like Earth Balance organic vegan butter) with the hot sauce. 
If you'd like to make this recipe gluten-free, use gluten-free oat flour and gluten-free breadcrumbs. 

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