Buffalo Cauliflower Tacos with Blue Cheese Slaw

Buffalo Cauliflower Tacos with Blue Cheese Slaw

Crispy roasted cauliflower gets tossed in tangy buffalo sauce and piled onto tortillas with cool slaw.

Total 55 min Makes 4 servings Calories 460/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Baked cauliflower florets turn crunchy in a light batter, then soak up spicy buffalo sauce before landing in warm tortillas. A crisp cabbage slaw dressed with blue cheese cools things down, making these tacos a satisfying meatless dinner or game-day option.

Ingredients

  • 1 head cauliflower, cut into bite-sized florets
  • 3/4 cup all-purpose flour
  • 3/4 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 3/4 cup buffalo sauce
  • 8 small flour tortillas
  • 2 cups green cabbage, thinly shredded
  • 1/2 cup blue cheese dressing
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup crumbled blue cheese

Method

  1. Preheat oven to 450°F and line a large baking sheet with parchment paper.

  2. Whisk together the flour, water, garlic powder, salt, and pepper in a large bowl until smooth.

  3. Dip cauliflower florets into the batter, letting excess drip off, then coat evenly in panko breadcrumbs.

  4. Arrange coated florets in a single layer on the baking sheet and bake until golden and crisp, turning once halfway through.

  5. Toss the shredded cabbage with the blue cheese dressing in a medium bowl until evenly coated. Refrigerate until ready to serve.

  6. Remove cauliflower from the oven and transfer to a large bowl. Pour buffalo sauce over the top and toss gently to coat.

  7. Warm the tortillas in a dry skillet over medium heat, about 30 seconds per side.

  8. Fill each tortilla with buffalo cauliflower and top with blue cheese slaw, chopped cilantro, and crumbled blue cheese.

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    Buffalo Cauliflower Tacos with Blue Cheese Slaw

    Baked cauliflower florets turn crunchy in a light batter, then soak up spicy buffalo sauce before landing in warm tortillas. A crisp cabbage slaw dressed with blue cheese cools things down, making these tacos a satisfying meatless dinner or game-day option.

    55 min 4 servings 460 cal

    Ingredients

    • 1 head cauliflower, cut into bite-sized florets
    • 3/4 cup all-purpose flour
    • 3/4 cup water
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 cup panko breadcrumbs
    • 3/4 cup buffalo sauce
    • 8 small flour tortillas
    • 2 cups green cabbage, thinly shredded
    • 1/2 cup blue cheese dressing
    • 2 tablespoons fresh cilantro, chopped
    • 1/4 cup crumbled blue cheese

    Method

    1. 1

      Preheat oven to 450°F and line a large baking sheet with parchment paper.

    2. 2

      Whisk together the flour, water, garlic powder, salt, and pepper in a large bowl until smooth.

    3. 3

      Dip cauliflower florets into the batter, letting excess drip off, then coat evenly in panko breadcrumbs.

    4. 4

      Arrange coated florets in a single layer on the baking sheet and bake until golden and crisp, turning once halfway through.

    5. 5

      Toss the shredded cabbage with the blue cheese dressing in a medium bowl until evenly coated. Refrigerate until ready to serve.

    6. 6

      Remove cauliflower from the oven and transfer to a large bowl. Pour buffalo sauce over the top and toss gently to coat.

    7. 7

      Warm the tortillas in a dry skillet over medium heat, about 30 seconds per side.

    8. 8

      Fill each tortilla with buffalo cauliflower and top with blue cheese slaw, chopped cilantro, and crumbled blue cheese.