Buffalo Cauliflower Tacos

Name: Buffalo Cauliflower Tacos with Tangy-Sweet Slaw
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 unit Scallions; 10 oz Cauliflower; 4 oz Coleslaw Mix; 2 tbsp Mayonnaise; 5 tsp Wine; 2 Hot Sauce; 2 tsp Hot Sauce; 82 g Tempura Batter; 7.2 g Frank's Seasoning Blend; 6 Tortillas; 1/2 tsp Granulated Sugar; Cooking Oil; 3 tbsp Butter; Salt; Black Pepper

with Tangy-Sweet Slaw

By Recipe0 System

Perhaps no one has ever made a better comeback than cauliflower. Once deemed mildly uninteresting, the versatile veg can now be spotted as a pizza crust, rice substitute, and even a hearty taco filling! Here you’ll coat florets in a spicy tempura batter, then fry ‘em up until crisp and golden. Paired with a tangy-sweet slaw, scallion greens, and hot sauce, these tacos serve up classic buffalo chicken flavor in a surprising veggie version. That’s the power of cauliflower!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
10 oz Cauliflower
4 oz Coleslaw Mix
2 tbsp Mayonnaise
5 tsp Wine
2 Hot Sauce
2 tsp Hot Sauce
2 7/8 oz Tempura Batter
1/4 oz Frank's Seasoning Blend
6 Tortillas
1/2 tsp Granulated Sugar
Cooking Oil
3 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Cut cauliflower florets into 1-inch pieces.
2

In a medium bowl, combine coleslaw mix, mayonnaise, 11⁄2 tsp vinegar (3 tsp for 4 servings), 1⁄4 tsp sugar (1⁄2 tsp for 4), and a pinch of salt and pepper.
3

In a second medium microwave-safe bowl, combine scallion whites, Frank’s hot sauce, hot sauce, 1 TBSP water (2 TBSP for 4 servings), a pinch of sugar, and a pinch of salt.

Microwave on high for 1 minute, then immediately stir in 3 TBSP butter (6 TBSP for 4) until melted.
4

In a third medium bowl (use a large bowl for 4 servings), whisk together tempura mix, Frank’s Seasoning, 1⁄4 cup water (1⁄2 cup for 4), and a pinch of salt and pepper. TIP: If mixture is too thick, add more water 1 tsp at a time until it reaches a pancake-batter-like consistency.

Stir in cauliflower until fully coated.
5

Heat a 1⁄3-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, using a slotted spoon, add coated cauliflower. TIP: Don’t overcrowd the pan! You will need to work in batches.

Cook until cauliflower is golden brown and crisp, 2-3 minutes per side. Using a slotted spoon, transfer to a paper- towel-lined plate.
6

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates; fill with slaw and cauliflower. Drizzle with sauce and sprinkle with scallion greens. Serve.

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