I fell in love with these tacos right away—they’re crispy, spicy, and tangy all in one bite. Baked cauliflower coated in a simple batter gets tossed in buffalo sauce and paired with creamy avocado crema. It’s taco perfection without frying.
Why I’ll Love This Recipe
I love these tacos because they’re baked, not fried, yet still delightfully crispy and full of buffalo heat. The creamy avocado crema balances the spice, and the slaw adds crunch and freshness. Plus, I can make it easily for a crowd or a cozy solo dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup flour
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1 cup milk
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¼ teaspoon garlic powder
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¼ teaspoon salt
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¼ teaspoon pepper
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1 head cauliflower (4–5 cups florets)
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¾ cup hot sauce (Frank’s-style)
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3 cups shredded cabbage or slaw
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2 tablespoons chopped fresh cilantro
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10 tortillas
Avocado Crema
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2 avocados
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1 clove garlic
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¼ cup sour cream (or yogurt)
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¼ cup water
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½ teaspoon salt
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Splash of lemon or lime juice
Directions
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Preheat oven to 450°F.
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Whisk together flour, milk, garlic powder, salt, and pepper. I dip cauliflower florets in this batter and let the excess drip off.
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Bake cauliflower on a parchment-lined sheet for 15–20 minutes until lightly browned.
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Toss the baked cauliflower in buffalo sauce until coated, return to the pan, and bake an additional 5–10 minutes until crisp and saucy.
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Meanwhile, I blend avocado, garlic, sour cream (or yogurt), water, salt, and citrus juice into a smooth crema.
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I mix some crema into the slaw so it’s creamy.
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To assemble: I fill each tortilla with slaw, cauliflower, drizzle more crema, and sprinkle cilantro.
Servings And Timing
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Prep time: About 15 minutes
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Cook time: About 30 minutes
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Yield: Serves approximately 5 people
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to a few days. To reheat, I pop the cauliflower back in the oven—or even better, in an air fryer—to crisp it back up rather than microwaving, which can make it soggy.
FAQs
1. How Can I Make This Gluten-Free?
I simply swap in gluten-free flour and use corn tortillas. I might need to add a bit more milk to adjust the batter consistency.
2. Can I Make This Vegan?
Yes—I use non-dairy milk and substitute the sour cream with plant-based yogurt or a vegan sour cream alternative.
3. What If I Want Deeper Crunch Like Frying?
I prefer the baked version—it’s easier, healthier, and still delivers a great texture. But if I’m after that extra crunch, I could lightly fry the battered cauliflower before tossing in sauce.
4. Can I Prep Ahead Of Time?
I can prepare the batter, crema, and slaw in advance. When I’m ready to serve, I just bake the cauliflower and assemble the tacos fresh.
5. Are The Calories Per Serving Including Tortillas And Slaw?
Yes, the listed calorie estimate includes the tortillas, buffalo cauliflower, slaw, and avocado crema.
Conclusion
I’m always impressed by how these tacos manage to feel indulgent but still light. They come together in under an hour, pack bold flavors, and work for dinner parties or simple weeknight meals. I’ll definitely make them on repeat—I hope others enjoy them as much as I do.
